The Key Lime (Citrus aurantiifolia) is the type of lime preferred in authentic Thai cooking. This thin-skinned, juicy lime is more tasty as an ingredient in Thai dishes compared to its larger, thicker-skinned Persian cousin – the predominate type of lime grown and sold in the States.
Can you use regular lime leaves in Thai cooking?
Kaffir Lime Leaves Substitute
You can simply substitute lime zest to get a wonderful fresh lime scent and citrusy flavor that adds zing and freshness to your dish. A regular “everyday” Persian lime, like the kind you find at grocery stores, will do just fine.
What do you do with Makrut limes?
Makrut limes are versatile and can be prepared easily for use in recipes. Unlike traditional limes, the flavor in the zest, juice and fruit of the makrut lime is very sour and is typically used as a spice. Use makrut juice and zest in dishes as delicate as fish, and as hearty as beef stews.
What spice is used in Thai food?
Cumin is found in many different sauces in Thai cuisine. Along with it having many health benefits, cumin’s intense flavors will enhance any curry in Thai dish and are often paired with other spices such as clove, nutmeg, and cinnamon.
What ingredient makes Thai food spicy?
The bioactive ingredient found in chili peppers that causes the intense ‘hot’ or spicy feeling on the tongue is a chemical called capsaicin. Ginger’s spiciness is caused by the chemical gingerol, that mellows a bit when cooked, but becomes more intense when dried.