the art of seasoning. Thai cusine owes a great deal to the spices,
heerbs and seasoning
under the brilliant
skies of Thailand. Some visitors have heard, erroneously in point
of fact, that all
food is hot, or extremely hot. Although some Thai dishes are quite
spicy, far more dishes are
mild, and required no adjustment whatsoever. Much of the heat of
the spicy dishes comes from
or green pepers, commonly referred to as chillies. A wide range
of dried spices, such as cumin; nutmeg
or bay leaf are always found in Thai kitchens. The proper use of
these ingredients, together.
ers, is regarded as culinary art in Thailand.