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 Chiangmai Thailand |
| "Glin Thet" or Spicy in English is a local dried spice factory, situated at Amphor Muang Chiangmai Province THAILAND. Many years experience in dried herbs and spices for preservation of all products that can be kept for long time. More than 30 kinds of product below that are the main ingredient of major Thai foods. Very important our factory can support big volume ( B2B order ) too. |
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Spices :
Any dried, fragrant, aromatic or pungent, edible vegetable or plant
substance, in the whole, broken or ground form which contributes flavor;
whose primary function in food is seasoning rather than nutrition, and
which may contribute relish or piquancy to foods or beverages, that
is true to name, and from which, no portion of any volatile oil or other
flovoring principle has been purposely removed, or to which no additive
or spent spice has been added. Spices may be either the dried arilla,
bark, buds, bulbs, flowers, fruit, leaves, rhizomes, roots, seeds, stigmas
and styles or the entire plant tops.
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Underground part / Scale leaf
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:Boesenbergia pandurata
Holtt. :Krachine :Usually use in many curries and soups. |
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:Clove Garlic
in honey :Allium sativum Linn. :Kratium :Mostly Thai food use garlic as first ingredient. |
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:Dried Lemongrass
:Andropogo citratus DC. :Takrai :Important ingredient of Tom yum. |
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:Dried Galangal :Lauguas galanga SW. :Kha :Important ingredient of Tom yum, Tom Kha Kai (Galangal chicken curry). |
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Bark / Stem
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:Indonesia Cinnamon
:Batavia cinnamon verum J.S. :Obchey-Indo :Use in beef menu, some desserts, drinks. |
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:Local Cinnamon :Batavia cinnamon verum J.S. :Obchey-Thai :Use in beef menu, some desserts, drinks. |
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Leaf
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:Dried Kaffir lime
leaf
:Citrus hystrix DC. :Magrood leaf :Can see these in Tom Yum and many curries. |
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Flower
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:Ngew flower :Dok Ngew :Making Ngeaw sauce for Chinese (ferment) noodle. Loca Northern Thai menu. |
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Savory seed
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:Dried pepper Powder / seed :Piper nigrum Linn. :Prik Thai :Very important in hot currry and famous menu;pepper steak. |
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:Java long pepper
:Piper retrofractum Vahl. :Dee Ple :Use in meat menu. |
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:Dried bird chilli
(whole) :Capsicum frutescens Linn. :Prik Khee Noo :Hot, very hot in Thai dishes. |
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:Powder bird chilli
(left) :Capsicum frutescens Linn. :Prik Khee Noo pon :Hot, very hot in Thai dishes. |
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:Chinese star anise :Illicium verum Hook.f. :Poy Kak :Do not forget these in beef menu. |
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:Fried bird chilli
(right) :Capsicum frutescens Linn. :Prik Khee Noo Kua :Hot, very hot in Thai dishes. |
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:Coriander seed / Chinese
parsley :Coriandrum sativum Vern. Dhania :Med Pak Chee :Use in many soups, curries, sausage, gin, ... |
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:Cumin
:Cumin cyminum Linn. :Yee Rha :Use in authentic Thai menu; Mus Sa Mun |
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:Zanthoxylum budrunga
Wall. :Ma Kwan :Major fragrant of Thai dish; Laab. |
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:Kao Kee
:Kao Kee :Use in Chinese chiken soup. |
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Others
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:Black rat mushroom
:Hed Hoo Noo ( black ) :Use in clear soup. |
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Spices-set
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:Pale soup set
:Easy to make 1 bowl of clear soup |
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:Spice seed big set
:Easy to make 1 pot of meat soup |
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:Beef stew set
:Easy to make 1 pot of stew |
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Powdered set
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:Hin lay (Hung lay)
set :Easy to make 1 bowl of Hung lay curry. Local Northern Thai dish |
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:Indian curr (Karee) set
:Easy to make 1 bowl of Indian curry. |
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:Laab spices set :Easy to make 1 bowl of Laab. Local Northern Thai dish |
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:Palo set
:Easy to make 1 bowl of Palo soup. |
