Five basic tastes of Thai dishes
China Daily | Updated: 2007-03-15 06:41
Sweet: Palm sugar made from palm tree blossoms is more common than white sugar as it's healthier. It is used in desserts, salads and some curries that stress freshness.
Sour: Lime is used for salads and soups which need to be fresh. Tambourine juice is added to curry to keep it sour. Vinegar is rarely used.
Salty: Thais often replace salt with sauce extracted from fermented fish. Soy sauce can also add to the salty taste, but there are two kinds, one is lighter in color but saltier; the other is darker but sweeter and is used while simmering pork.
Spicy: Red and green chili, as well as white pepper are often used.
Bitter: Vegetables like the bitter cucumber and pea plant can make the dishes bitter.
(China Daily 03/15/2007 page19)
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