Cassava, known in English as TAPIOCA or CASS-A, is a tropical root crop and one of the world’s three major sources of starchy tubers (potato, cassava, and sweet potato). It is widely grown across most regions of Thailand. The country produces approximately 20 million tons of fresh cassava roots annually, with half processed into dried cassava and cassava pellets...
The Thai mango, originally from Thailand and known as the white-flower mango, was a premium variety in Thailand in the past. Its main characteristics include: moderately vigorous to strong tree vigor, an oval-shaped canopy, and numerous upright branches; leaves are long elliptical-lanceolate, medium in size, with an uneven surface and relatively light color; flower spikes emerge early and bloom early. The fruit is kidney-shaped and flat, weighing 150 to
Thai grapefruitThe Thai grapefruit originates from the lowland areas near Bangkok, Thailand. It has a short, round shape, pinkish flesh, a small core, and softer, juicier pulp than white grapefruit. With high sugar content and low acidity, it is also known as 'honey grapefruit.' Almost all members of the grapefruit family emit a faint sweet-and-sour aroma. This refreshing citrus scent not only invigorates the spirit but also slightly dispels the sweltering summer heat. Moreover, they have a longer shelf life than most fruits, so consider placing a few fresh grapefruits indoors during their peak season to enjoy this natural air freshener.
Durian is known as the "King of Tropical Fruits" and is abundantly produced in Thailand. In addition to sugar, durian flesh contains protein, fat, vitamins, and trace elements such as calcium, phosphorus, and iron, which can nourish the body and moisturize the skin. …
In Thailand, spicy and sour soup is as iconic a snack as burgers and fries are in the United States. But compared to those, spicy and sour soup is much healthier. Made with lemongrass, kaffir lime, fish sauce, galangal, and other ingredients, it boasts an aromatic flavor that stimulates the appetite. Given how popular this mainstream Thai snack is, someone came up with a creative twist: replacing the salt on popcorn with the seasonings from spicy and sour soup to create a uniquely Thai treat — spicy and sour popcorn.
Green papaya salad is one of Thailand’s most distinctive snacks, as both its ingredients and preparation methods are quintessentially Thai. Green papaya is a subtropical specialty, closely related to the papaya fruit commonly found in China. However, green papaya is much larger, resembling a zucchini. When you peel off its green skin, you’ll find tender, white flesh inside that is crisp with a slight firmness, mildly sweet yet with a hint of bitterness. The way green papaya salad is made is similar to how medicine is ground in traditional Chinese practice. Typically, the green papaya is shredded, and a small handful is placed in a sandy, mortar-like container. Then, based on personal taste, two or three Thai chili peppers, one or two small tomatoes, one or two cloves of garlic, a raw cowpea pod, a raw green crab, one or two spoonfuls of fish sauce, and the shop’s homemade sauce are added. The lime juice must be freshly squeezed, and a handful of peanuts and dried shrimp are sprinkled in for a final touch. The vendor adds these ingredients into the mortar while continuously pounding them with a pestle until the tomatoes are completely mashed and all the seasonings are well blended. Then, another large handful of green papaya shreds is added, and the pounding continues for about five minutes. Afterward, the vendor will scoop out a small portion for you to try. Not spicy enough? Add another chili. Too spicy? Squeeze in another green lime.
Tom Yum Goong soup: The most representative Thai seafood soup, known for its sour and spicy flavor. In the name of this soup, "Tom Yum" means sour and spicy—the spiciness comes from chili peppers, while the sourness is derived from lemons and tomatoes. "Goong" means shrimp, so the literal translation is sour and spicy shrimp soup. The main ingredients are often seafood such as prawns or squid.
Thai Fried Rice is a traditional and popular home-style dish in Thailand, beloved by locals and visitors alike. It is primarily made with Thai rice, stir-fried together with seafood or chicken, as well as vegetables. During the cooking process, Thai curry is added, allowing the flavor to infuse into every grain of rice. The taste of the curry is deep and distinctive. It is one of Thailand's most iconic dishes. With no need for complicated preparation, it is a delightful representation of Thai culinary charm.
Fish cake (Thai-style fish cake) is a must-try dish in Thai cuisine. It is made by blending fish meat with ingredients such as eggs, kaffir lime leaves, and peanuts into a fish paste, which is then deep-fried into golden yellow fish cakes. These crispy on the outside and tender on the inside fish cakes are bursting with aroma. The golden fish cakes, served with a sauce made from Thailand’s famous fish sauce or sweet chili sauce, offer a taste that lingers.
“Grilled Coconut Cakes (Khanom Krok)”, this sweet treat is made by mixing thick coconut cream, rice flour, eggs, and sugar, then cooking it in a molded clay pot. It is sold by many street vendors across Thailand and is a delicious street dessert. …
Thai coconut chicken soup is a famous dish from Bangkok with a history of several hundred years. Since coconut milk is sweet and tends to be rich, in most Thai dishes, it is mainly used to flavor or color curry, and rarely used as a base for soup. However, this dish uses coconut milk instead of water to make the soup, giving it a unique twist. The soup includes ingredients such as galangal, lemongrass, cilantro, and bird’s eye chilies.
Korean ginseng (scientific name: Panax ginseng), also known as Korean or Hangsam ginseng, is the steamed and processed root of the Panax plant from the Araliaceae family, including the rootstock. It is categorized into North Korean red ginseng and South Korean red ginseng. Based on appearance and color, Korean ginseng can be classified into fresh ginseng, white ginseng, and red ginseng. Korean ginseng is known for its benefits such as replenishing vital energy, promoting saliva production, and calming the nerves...
Korean Sake Korean sake can generally be divided into two main categories: "Junmai" (pure rice) and "Honjozo" (premium brew). Both types have an alcohol content ranging between 15% to 17%. "Honjozo" has additional alcohol added during the brewing process, while the alcohol in "Junmai" is produced solely through fermentation, giving it an exceptionally fragrant taste. Additionally, the grades are further distinguished based on how much the rice grains are polished...
Korean cold noodles, also known as North Korean cold noodles, are one of Korea's traditional dishes. According to the historical record "Dongguk Sesikgi" from the late Joseon Dynasty, which documents food customs, cold noodles originated in the mid-19th century in Pyongyang and Hamhung regions of Korea. Therefore, Korean cold noodles are divided into Pyongyang cold noodles and Hamhung cold noodles. The most notable
Skate fish is a premium ingredient from Korea’s Jeolla Province. What makes it most unique is that it ferments on its own and emits a strong, pungent ammonia odor—commonly known as the smell of a toilet, or ammonia smell. That’s why the tour guide specifically warned us not to breathe deeply while eating it, or accidents could easily happen. But despite its pungent smell,
Although they look like dried figs, you can still tell they’re chestnuts in some spots. In Korea, chestnuts aren’t just a holiday treat — they’re also a common year-round snack at the movies. Roasted or baked, they’re sold in foil bags, serving a similar role to America’s movie theater favorite, chocolate-covered mint chews, but with a healthier twist.
【Cuisine】Korean 【Characteristics】Yellow and white in color, fragrant and fresh, tender and delicious 【Ingredients】2 hairy crabs (about 500g), 15g green onion, 10g ginger, 50g vinegar, 5g garlic, 75g soy sauce, 3g Sichuan peppercorn, 3g salt, 15g sugar, 2g monosodium glutamate, 5g sesame oil…
Steamed Crab Shell Stuffed with Meat【Cuisine】Korean【Features】Crispy on the outside and tender on the inside, deliciously savory with a strong crab flavor【Ingredients】1 kg crabs, 425 g lean pork, 150 g canned bamboo shoots, 150 g soaked dried mushrooms, 25 g soaked dried shrimp, 150 g bread, 3 eggs, 7.5 g salt, 7...
JINDARI brushes are a specialty product from Baekundong, Gwangju, South Korea. The JINDARI brushes made by An Jong-seon are the highest quality brushes in Korea, crafted from weasel tail hair and wool, and are highly praised by calligraphers nationwide. JINDARI is the former name of a place located in Baekundong, Gwangju. In the past, people who lived here...
Traditional cloth garments are the workwear worn by people in Jeju, South Korea. The fabric is dyed using juice extracted from unripe persimmons, which makes the material durable and resistant to wear and tear. Additionally, it helps the clothing maintain a stiff, starched-like firmness. Such garments can be easily found in specialty product shops across Korea.