Top 7 Must-Buy Thai Ingredients and Where to Find Them in Bangkok’s Markets

Top 7 Must-Buy Thai Ingredients and Where to Find Them in Bangkok's Markets - Fish Sauce Nam Pla at Or Tor Kor Market

Or Tor Kor Market in Bangkok is a fantastic place to find exceptional quality fish sauce, known as "Nam Pla" in Thai. This fermented fish and salt-based condiment is a cornerstone of Thai cuisine, delivering a powerful and savory flavor to countless dishes. While its initial aroma can be quite pungent, Nam Pla truly shines when incorporated into dishes, as evidenced by the ubiquitous "Prik Nam Pla" – a dynamic mix of fish sauce, fiery Thai chilies, and zesty lime juice. Prik Nam Pla elevates the taste of many dishes, from refreshing spring rolls to richer seafood plates, and is as common a request at Thai eateries as salt and pepper are elsewhere. It's a testament to its importance in the Thai culinary landscape. Beyond offering fantastic ingredients, Or Tor Kor itself offers a captivating array of Thai dishes, including the beloved combination of grilled chicken with green papaya salad (Som Tam) and sticky rice, all contributing to a truly memorable culinary experience.

In Bangkok's Or Tor Kor Market, a haven for Thai culinary treasures, one can readily find exceptional Nam Pla, the Thai term for fish sauce. "Nam" meaning water or liquid and "Pla" signifying fish, it's a cornerstone ingredient in Thai cuisine. The market is a great place to seek out different qualities of Nam Pla, reflecting the nuances in production.

Beyond its flavor contribution, Nam Pla has played a key role in Thai food preservation for centuries. This is primarily due to its high salt content, which can reach up to 20% and inhibits the growth of undesirable bacteria, a valuable aspect of food safety in warmer climates.

Fish sauce's unique umami character comes from the fermentation process involving enzymes that break down proteins from the fish. This naturally produced flavor is a staple in numerous Thai dishes. Small fish, like anchovies, are often favoured in high-quality production, as they contribute to a greater complexity of flavor due to their higher natural glutamate concentration.

Nam Pla is also a key element in "Prik Nam Pla," a condiment popular for its ability to enhance dishes with the added punch of Thai chilies, lime juice, and sometimes a touch of sweetness. Bird's eye chilies, notorious for their fiery intensity, often grace authentic Prik Nam Pla, offering a flavor profile that many find irresistible, particularly when paired with dishes like seafood or spring rolls.

Preparing Prik Nam Pla is simple, usually involving a bowl and ingredients like fresh chilies, garlic, fish sauce, lime juice, and sugar, all mixed together to meld the flavors. It's a condiment so crucial to the dining experience in Thailand that it is often requested on tables like salt and pepper in Western cultures.

Or Tor Kor Market is not just about fish sauce, the experience includes delightful eats like grilled chicken with Som Tam (green papaya salad) and sticky rice, all readily available for roughly 255 Thai Baht. The market showcases how a diverse range of fish and fermentation times can affect the final flavor, a testament to the craftsmanship involved in producing this humble but essential condiment. While many might see Nam Pla as just a basic sauce, the expertise and attention to detail involved in its production deserve recognition and appreciation.

What else is in this post?

1. Top 7 Must-Buy Thai Ingredients and Where to Find Them in Bangkok's Markets - Fish Sauce Nam Pla at Or Tor Kor Market
2. Top 7 Must-Buy Thai Ingredients and Where to Find Them in Bangkok's Markets - Kaffir Lime Leaves from Pak Khlong Talat Flower Market
3. Top 7 Must-Buy Thai Ingredients and Where to Find Them in Bangkok's Markets - Fresh Bird's Eye Chili Peppers at Khlong Toei Market
4. Top 7 Must-Buy Thai Ingredients and Where to Find Them in Bangkok's Markets - Palm Sugar from Wang Lang Market
5. Top 7 Must-Buy Thai Ingredients and Where to Find Them in Bangkok's Markets - Tamarind Paste at Chatuchak Weekend Market
6. Top 7 Must-Buy Thai Ingredients and Where to Find Them in Bangkok's Markets - Galangal Root at Samyan Market
7. Top 7 Must-Buy Thai Ingredients and Where to Find Them in Bangkok's Markets - Lemongrass Stalks from Nang Loeng Market

Top 7 Must-Buy Thai Ingredients and Where to Find Them in Bangkok's Markets - Kaffir Lime Leaves from Pak Khlong Talat Flower Market

Pak Khlong Talat, Bangkok's renowned flower market, is also a hidden gem for those seeking authentic Thai culinary ingredients. Among them are the fragrant Kaffir lime leaves, a cornerstone of many traditional Thai dishes. These leaves, with their distinct citrusy aroma, are used to add a unique and refreshing flavor to curries, soups, and a host of other culinary creations. While the market is famous for its stunning floral displays, it's also a great place to find a wide variety of fresh ingredients, and the Kaffir lime leaves are a prime example of this. The bustling atmosphere of Pak Khlong Talat, active 24 hours a day, is a fascinating glimpse into the heart of Bangkok, offering more than just flowers. If you're exploring the city’s culinary scene and are interested in cooking your own Thai dishes, it’s worth picking up some Kaffir lime leaves from this incredibly vibrant market. Their unique aroma and flavor will surely elevate any recipe.

Pak Khlong Talat, Bangkok's sprawling flower market, situated near the Chao Phraya River, offers a 24/7 spectacle of vibrant floral displays and, surprisingly, a wealth of Thai culinary ingredients. Operating around the clock, it attracts a diverse clientele, from flower shop owners stocking up on wholesale quantities to individual shoppers seeking a specific bloom or a unique plant.

While flowers are the dominant theme, a closer look reveals a treasure trove of Thai herbs and spices, including the aromatic kaffir lime leaves, which play a critical role in Thai cooking. These leaves, with their distinctive citrusy fragrance, come from a tree that thrives in tropical conditions and is favored for its culinary potential. Interestingly, the trees' fruits and leaves are used quite differently; the leaves are primarily used in cooking, providing a unique flavor dimension to dishes.

The timing of harvest is crucial for maintaining the quality of the leaves. Picking them while young ensures that they retain the desired fragrance and a pleasant, tender texture. Older leaves tend to be tough and lose their aromatic punch. It's a practical observation highlighting how the biological timing of harvest impacts the sensory experience of the ingredients.

Kaffir lime leaves add a complex, layered flavor to many Thai dishes, and their aroma is particularly potent when heated. The unique aroma comes from compounds like limonene and citral, essential oils known for their potential antioxidant properties. It is fascinating to note how the chemistry of the compounds in the leaves influences the cooking process itself and how this interaction contributes to the perceived health benefits of the dishes prepared with these leaves.

Besides their culinary application, these leaves have a long history of medicinal use, employed in traditional remedies for treating minor digestive issues. The leaves are believed to have antiseptic properties. Interestingly, the leaves' antimicrobial potential and their flavor impact showcase how nature provides functionalities that can be explored in both food and medicine.

Freezing the leaves seems to be a preferred method of extending their shelf life and is better than drying. While fresh leaves can last for about a week when refrigerated, their fragrance can fade rather quickly. Using them soon after purchase guarantees the strongest flavor impact. Preserving the flavor is a challenge due to the volatile nature of their essential oils, and the selection of freezing as a method of preserving flavor highlights the research effort involved in making everyday food preparation more practical.

Pak Khlong Talat offers a unique shopping experience that combines a stunning visual spectacle with access to essential Thai culinary ingredients. It's a place where the bustle of Bangkok’s old city melds with the intricate and colorful world of flowers and a surprising source of some essential culinary components for Thai food. This convergence of tradition and the market’s daily activity offers a memorable glimpse into Bangkok's energetic and unique character.

Top 7 Must-Buy Thai Ingredients and Where to Find Them in Bangkok's Markets - Fresh Bird's Eye Chili Peppers at Khlong Toei Market

Khlong Toei Market, a sprawling and vibrant market in Bangkok, is a fantastic place to find fresh Bird's Eye chilies, a cornerstone of Thai cuisine. Known as one of the largest and most authentic fresh produce markets in the city, Khlong Toei is a key link between local farmers and Bangkok's residents, providing a wide selection of fresh ingredients. These small, potent chilies are a must-have for Thai cooking, with their intense heat and flavor adding a distinct character to countless dishes. Typically, you'll find them in vibrant shades of green or red, ready to be used fresh or dried, each form contributing a unique element to a culinary experience.

Khlong Toei, open 24/7, is a dynamic environment. The hustle and bustle of the market, with vendors actively promoting their goods, make it a memorable place to shop, immersing you in the local culture. It's not unusual to see many different groups of people at Khlong Toei market, as it's located near Thanon Sukhumvit, a popular area for expats. While the market is chaotic and can be overwhelming for some, the unique experience it provides has even earned it a mention in CNN as a place to visit for authentic experiences (though not ideal when hungover).
If you are interested in exploring the exciting and dynamic world of Thai cuisine, a trip to Khlong Toei Market is a must, particularly if you are a keen cook looking to add some excitement to your kitchen repertoire.

Khlong Toei Market, one of Bangkok's largest and most authentic fresh produce markets, offers a glimpse into the city's vibrant culinary landscape. CNN even recognized its authenticity, though cautioned visitors to avoid it when hungover due to its frenetic nature. This bustling market serves as a crucial link between local farmers, fishermen, and traders, supplying a wide range of fresh ingredients – including the much-needed bird's eye chili peppers.

Bird's eye chilies, also known as "Prik Kee Noo," are a staple in Thai cuisine, bringing a unique fiery intensity to many dishes. They are typically vibrant green or red, with the red chilies having a tendency to be spicier due to higher capsaicin concentration, which can vary significantly. This capsaicin content makes them notably hotter than jalapeños or even some habaneros.

While their heat is the defining feature, they also contribute a subtle sweetness and a complex flavor to Thai cooking. This balance between heat and other flavors adds depth to soups, stir-fries, and other dishes. The chilies themselves also show variety – there are many varieties with differing levels of heat and flavors within the broader bird's eye category, reflecting both the diversity of Thai cuisine and the unique characteristics that are valued in local dishes.

Interestingly, bird's eye chilies are believed to have been introduced to Thailand centuries ago, likely via trade routes. Their impact on the country's culinary landscape is remarkable, having become so integral to the way many dishes are prepared that they’re almost an inherent aspect of Thai food. Their cultivation requires careful consideration of conditions like soil and sunlight, where the interplay of plant structure and the right environment results in the production of the capsaicin that provides that characteristic heat.

The peak culinary experience for these peppers usually occurs when they’re harvested at full maturity and are red, though green varieties are also common. Preservation is important – they can be stored refrigerated for a couple of weeks, but can also be frozen. Freezing preserves heat but alters texture, making them better suited for cooked dishes.

The sheer volume of these chilies produced speaks volumes about their culinary and agricultural significance. Their popularity drives a thriving local market, highlighting their role as both a valued food ingredient and a prominent component of local agriculture.

Khlong Toei, operating 24 hours a day, with its bustling vendors and the colorful displays of fresh ingredients is a spectacle to behold. One gets a sense of the market’s energy from early mornings and how it serves the city with fresh produce, offering a unique shopping experience that's worth exploring, especially if you're interested in getting a true sense of Thai cuisine.

Top 7 Must-Buy Thai Ingredients and Where to Find Them in Bangkok's Markets - Palm Sugar from Wang Lang Market

Wang Lang Market, a vibrant Bangkok street food haven, is a prime destination for discovering the unique flavor of Thai palm sugar. This dark, rich sweetener, with its distinct caramel-like notes, is produced from the nectar of palm flowers. Its versatility is apparent in numerous local dishes, from desserts to savory sauces, adding a distinctive flavor profile to Thai cuisine. You'll find it featured in various dishes sold by the market's many food vendors, such as the classic pairing of mango and sticky rice.

Wang Lang is best explored in the morning, as many stalls pack up by the early afternoon, with some restaurants lingering until early evening. The market's culinary offerings extend beyond palm sugar, with an array of affordable and authentic Thai dishes, making it a great place to explore Thai food culture. However, the market's predominantly Thai language environment can present a challenge for visitors without a guide. While the lack of English signage might deter some, the vibrant atmosphere and unique culinary discoveries more than compensate for any minor communication hurdles. If you are a foodie in Bangkok seeking a truly authentic experience, Wang Lang's energetic and affordable street food scene is well worth exploring.

### Exploring Palm Sugar at Wang Lang Market


Wang Lang Market, a well-known street food hub in Bangkok, provides a glimpse into the heart of Thai culinary traditions. It's a vibrant place best visited in the morning as many vendors close up shop by the early afternoon. While Pad Thai and other popular street dishes are easily found, it's the palm sugar that caught my interest.

The production of palm sugar is fascinating. It starts with the collection of sap from the flowers of palm trees, a rather labor-intensive process. This sap is then boiled down to reduce moisture and concentrate the sugars. This boiling not only concentrates the sugar but also acts as a natural preservation method, reducing the need for artificial additives.

The resulting palm sugar, unlike refined sugar, has a more complex flavor profile. It's primarily sucrose but also contains other sugars like fructose and glucose. This unique composition, along with traces of minerals like potassium and iron, delivers a caramel-like sweetness with a hint of earthiness. Interestingly, the color can be an indicator of quality, with darker varieties usually containing a higher mineral content and richer flavor.

Its lower glycemic index compared to refined sugar makes it a potentially interesting ingredient for those watching their blood sugar levels. Furthermore, the mineral content, especially potassium, adds another layer of interest, from a health perspective.

Palm sugar's flavor versatility allows it to seamlessly integrate into both sweet and savory dishes. Thai cooks frequently use it in marinades, sauces, and desserts, illustrating its role beyond just a sweetening agent. What I find really intriguing is the combination with fish sauce – it creates a distinctive, complex flavor that is quintessentially Thai. It shows how balance and using local ingredients are key in Thai cuisine.

Wang Lang Market, while not always easy to navigate due to limited English signage, is a great place to encounter authentic Thai street food. Palm sugar is a great example of the unique ingredients found in Thai cooking, demonstrating how local ingenuity and tradition continue to create exciting flavors and, potentially, interesting ingredients for exploring in food science. It also showcases how traditional preparation techniques, such as the boiling and condensation process, deliver unique and appealing flavour profiles. This fascinating ingredient is becoming more recognized worldwide, highlighting its potential beyond its origins in Southeast Asian cuisine.

Top 7 Must-Buy Thai Ingredients and Where to Find Them in Bangkok's Markets - Tamarind Paste at Chatuchak Weekend Market

Chatuchak Weekend Market, a bustling hub of activity in Bangkok, is a must-visit for anyone seeking to experience the essence of Thai cuisine, including readily available tamarind paste. Tamarind, known for its distinct sweet and tangy flavor, is a crucial ingredient in many traditional Thai dishes. You'll commonly find it available as "tamarind concentrate" in convenient plastic tubs or glass jars throughout the market's food sections. Chatuchak's vast size, encompassing over 35 acres, makes it more than just a food market. It's a treasure chest of diverse offerings, including a huge array of handmade goods, vintage clothes, and an astonishing collection of exotic plants and flowers. This creates a truly immersive shopping experience that combines a food adventure with opportunities to discover other aspects of Thai culture.

The market's food sections, particularly around stalls in sections 2-4, 23, and 27, showcase tamarind's culinary versatility. It's often used in local dishes to enhance the unique sweet and sour flavors that characterize many Thai meals. So, a visit to Chatuchak provides not only the chance to stock up on a key ingredient for Thai cooking but also a deeper dive into Bangkok's rich culinary heritage. It's a marketplace where you'll likely find tamarind paste readily available, surrounded by a vibrant atmosphere and a unique array of goods – a truly unforgettable experience.

### Tamarind Paste at Chatuchak Weekend Market: A Closer Look

Chatuchak Weekend Market, Asia's largest outdoor marketplace, offers a treasure trove of Thai ingredients, including readily available tamarind paste. Often found in plastic tubs or glass jars labeled "tamarind concentrate," it provides a convenient way to incorporate this unique ingredient into cooking. While the market is known for its vast selection of clothing, crafts, and plants, sections 2-4, 23, 24, 26, and 27 are particularly good hunting grounds for food and beverage stalls where you're likely to find tamarind paste.

Tamarind's flavor is characterized by its tartness, a result of a high concentration of organic acids like tartaric acid and citric acid. It’s remarkable how such a small concentration of a few chemicals significantly impacts the final taste experience. This acidic nature also makes tamarind a natural preservative, aiding in the long-term storage of food by inhibiting bacterial growth, an aspect particularly important in warmer climates. It is quite fascinating to think of the role that natural acidity plays in shaping not just the taste but also the shelf life of food.


Tamarind is far more than just a flavor enhancer, though. It is also a notable source of antioxidants, namely flavonoids like quercetin and catechin. These compounds are being researched for their potential health benefits, which include anti-inflammatory properties. It’s interesting to see how a versatile ingredient with such strong flavor impact can also have potential for broader positive health effects.

Tamarind’s culinary applications are impressive, as it readily integrates into sweet and savory dishes. This is particularly evident in beloved Thai dishes like Pad Thai, where it balances the richness of fish sauce and chili with a delicate sweetness, illustrating its ability to provide a counterpoint to existing flavors. Interestingly, the cultivation process reveals its adaptability. The trees thrive in hot, tropical environments and can grow to impressive sizes, demonstrating the interplay between environment and resource availability in producing culinary ingredients.


Tamarind's use transcends modern Thai cuisine, having been utilized across various cultures and historically. It has a long history dating back to Ancient Egypt and has been used in traditional medicine worldwide. This broad and long-standing use showcases how particular plants and ingredients become adopted in very different culinary traditions.

Further adding to the flavour complexity of the paste, fermentation can be employed in its production to deepen the flavours, resulting in more complex taste profiles. The concentration process involved in creating tamarind paste is also noteworthy. Typically, tamarind paste is 5-10 times more concentrated than fresh tamarind pulp, providing a powerful flavor punch with a much smaller volume of ingredient.


At Chatuchak Weekend Market, you can often find both tamarind paste and fresh tamarind pulp side-by-side. This presents an interesting opportunity to compare and contrast the flavour and texture of processed versus raw tamarind. It highlights how ingredient selection can have a noticeable impact on the final taste and texture of a dish. Tamarind’s use extends far beyond Thai cuisine, finding a place in Indian, Mexican, and Persian kitchens, albeit with different adaptations. This wide cultural acceptance speaks volumes about tamarind’s inherent appeal and adaptability, enriching the tapestry of global flavors.



The vibrancy of Chatuchak Weekend Market combined with the availability of tamarind paste and pulp gives a remarkable insight into Thailand’s culinary scene. This is a market where traditional preparations and techniques like fermentation meet modern-day cooking needs. This blend of the old and new highlights the importance of local ingredients and techniques in sustaining a culinary heritage.

Top 7 Must-Buy Thai Ingredients and Where to Find Them in Bangkok's Markets - Galangal Root at Samyan Market

Samyan Market, a market owned by Chulalongkorn University, provides a distinct shopping experience compared to typical supermarkets. It's a clean and lively environment where you can find a wide array of Thai ingredients, including galangal root. Galangal is a key ingredient in many Thai dishes, offering a distinctive flavor that is difficult to replicate with other spices. It's typically used fresh, but you can also find it frozen or powdered, giving you flexibility in your cooking. When using fresh galangal, keep in mind its rather tough texture; it's best to either use it for flavoring broths or to pound it into a paste for inclusion in various dishes. The market's second-floor food court provides a chance to sample many different Thai food offerings, a reminder of the culinary diversity found in this market. While the texture can sometimes be a hurdle, the unique flavor it adds to Thai food is undeniable, making it a must-have ingredient for those who want to master authentic Thai cuisine.

Samyan Market, a unique marketplace owned by Chulalongkorn University, offers a clean and engaging environment unlike the typical modern supermarket. Here, you'll find galangal root, a key ingredient in Thai cuisine.

Galangal, often mistaken for ginger, has a distinctive flavor that's both citrusy and earthy. It's this unique flavor profile, driven by compounds like galangin, that makes it so special. Beyond taste, galangal has been valued in Thai medicine for centuries, used for its supposed anti-inflammatory and antimicrobial qualities thanks to compounds like gingerols and phenolic acids.

It's a fascinating plant to study, requiring specific conditions to thrive. Galangal needs well-drained, sandy soil and thrives in warm, humid climates. The way it's grown reflects a deep understanding of the interplay between environment and agricultural practice.

Optimal flavor and potential medicinal benefit are achieved when roots are harvested at around 5-6 months old. Harvests at earlier stages produce a less developed flavor. This is a clear demonstration of how carefully timed agricultural techniques directly impact the culinary quality of the final product.

Freezing is an effective way to store galangal for later use, helping preserve its distinctive taste and supposed medicinal compounds. It's a smart preservation strategy that shows how we can maintain the beneficial properties of ingredients, if we understand the biochemistry involved.

Galangal's uses in Thai cooking are extensive. Beyond its regular role in curries and soups, it's also essential in 'Nam Prik', a spicy dip where its aroma plays a key role. It shows how versatile the ingredient is and how creative Thai cooks can be with it.

The oils extracted from galangal are of particular interest. They are being researched for their potential health benefits like antioxidant properties. These volatile compounds are the source of its strong aroma, and they're released during cooking, enhancing the entire sensory experience of the dish.

While ginger and turmeric are widely used, galangal's chemical makeup is unique, both in its flavour and potential nutritional value. It's like a distinct 'spice engineering' design found in Thai cuisine.

The use of galangal goes beyond simply flavoring dishes. It's deeply tied to Thai culture, signifying a close relationship between food, tradition, and health practices. It's a component of their food heritage, and its usage has developed in tandem with traditional cooking methods, showing us how deeply interwoven the ingredient is with the people and society.

Finally, the very existence of galangal readily available at Samyan Market underscores the vital role local markets play in maintaining regional culinary traditions. Talking with vendors about how it's grown and utilized gives a direct window into how local economies actively support these culinary practices and traditions.

Top 7 Must-Buy Thai Ingredients and Where to Find Them in Bangkok's Markets - Lemongrass Stalks from Nang Loeng Market

Nang Loeng Market, a historic Bangkok marketplace, is a haven for authentic Thai ingredients, particularly the flavorful lemongrass stalks crucial for many dishes. This market, with roots stretching back to the early 1900s, primarily serves the local community, and is less well-known to tourists. Lemongrass is a fundamental ingredient in Thai cooking, appearing in diverse dishes like marinades, soups, and stir-fries. The base of the lemongrass stalk contains the richest, most pronounced flavor, making it the preferred choice for culinary uses. While dried lemongrass can be utilized, particularly in soups where its flavor is needed in greater quantity, fresh lemongrass provides a distinct and brighter taste. If you are looking to try out your hand at Thai cuisine and want to enhance your culinary creations, finding a fresh stalk of lemongrass at Nang Loeng will offer a unique experience and help you appreciate local traditions of Thai cooking. It's a testament to how these markets are the foundation of Thai culinary traditions.

### Nang Loeng Market's Lemongrass: More Than Just a Flavor

Nang Loeng Market, a historic Bangkok marketplace, offers a window into traditional Thai cuisine, and the lemongrass stalks sold there are a prime example of its focus on locally sourced, fresh ingredients. While primarily a local's market, it's a fascinating place for anyone interested in the subtleties of Thai flavor.

Lemongrass, with its distinct citrusy aroma, is a key player in Thai cooking, adding complexity to everything from marinades to stir-fries. The lower part of the stalk holds the most intense flavor, a simple but crucial fact for any cook wanting to get the most out of this versatile herb. The use of fresh lemongrass is greatly preferred as it offers a more nuanced and brighter flavour compared to the dried version typically employed in soups where more intensity is needed.

While Thai cuisine features lemongrass prominently, its influence isn't limited to just Thailand. It also pops up in various other Southeast Asian dishes, like those of Indonesia, India, and Sri Lanka, underscoring its regional significance and versatility. Interestingly, it can be stored for up to six months in a freezer – a simple solution that allows cooks to enjoy this herb throughout the year.

The location of the market – away from tourist crowds – adds to its charm. Nang Loeng's primary focus is serving its local community, and this resonates in the ingredients on display and the way they are used. It provides a glimpse into the straightforward practicality of local communities.


It's fascinating how the essential oil composition of lemongrass, driven by citral, contributes to both its culinary potential and potential health benefits. This specific ingredient composition is of specific research interest as it also showcases potential anti-inflammatory effects.

The use of lemongrass extends beyond the kitchen. The plants have been employed in traditional medicinal practices due to their perceived ability to soothe digestive issues or even repel unwanted insects.

Interestingly, the maturity of the lemongrass stalks influences their appearance and flavour. Younger, greener stalks offer a better culinary experience due to their tenderness, while older stalks tend to get tough and fibrous.


The cultivation process itself is influenced by factors like sunlight, water, and soil quality, highlighting the importance of understanding growing conditions when working with ingredients. Moreover, the act of cutting the stalks stimulates an enzymatic activity, which in turn impacts the aromatic profile – leading to the ideal of using it freshly to maximize its flavour impact.


Lemongrass has also earned a spot in Thai culture, playing a role in ceremonies and traditions related to purification and well-being. This dual role as both a flavoring agent and a culturally significant plant speaks to its enduring place in Thai life.

Beyond its inherent aroma and taste, lemongrass has a decent nutritional profile – low in calories yet rich in certain vitamins, minerals, and potentially containing potent antioxidants. It offers more than just flavour.


Its flavour pairings are noteworthy. Its aroma complements others like galangal, kaffir lime leaves, and coconut milk, highlighting how Thai cuisine utilizes this ingredient to balance flavours effectively.


In conclusion, the humble lemongrass stalk from Nang Loeng Market exemplifies both the importance of fresh ingredients and the deep-rooted connection between Thai culture, cuisine, and its local markets. Examining such a seemingly simple ingredient allows for a better understanding of Thai culinary practices and a deeper appreciation for the diverse use of plants.