Birds Eye Chillis, Red and Green
Coriander
Garlic
Galangal
Ginger
Holy Basil
Kaffir Lime Leaves
Lemon Grass
Pea Aubergines
Sweet Basil
Tamarind, Fresh

Cooking Tips

Birds Eye Chillis, Red and Green - fiery, but de-seeding will take away some of the heat

Galangal - relative of root ginger; mild and slightly aromatic flavour.

Garlic - used sparingly as a seasoning in Thai dishes; or ground with lemongrass, chillies and coriander as a curry paste; or pickled with a little sugar and vinegar to added to stir-fry

Holy Basil -- more of a pungent, clove-y flavour

Kaffir Lime Leaves - strongly lime scented buy fresh and freeze to lock in the unique flavour

Lemon Grass - strip off the outer bark and finely shred, or bruise with the back of a knife and use whole to flavour soups

Pea Aubergines - light green, marrowfat pea-sized aubergines, which come on the stick they grown on. Nicely slightly bitter flavour. Pricking all over helps them absorb flavour when added to Thai curries

Tamarind, Fresh - soak in hot water to soften then press out the seeds, will give a sour, sweet slightly citrus taste

Sweet Basil - aromatic and more robust than Mediterranean basil