Thaï cuisine is distinctive because of its use of very aromatic spices such as galangal, lemongrass and Kaffir lime leaves. It’s also a cuisine in which chilies play a very important role. In Thaïland, a combination of dry spices and fresh ingredients (ginger, herbs, hot chilies) is used to make spice pastes which flavour soups and marinades, as well as a wide variety of simmered and grilled dishes. This is the flavour that we have reproduced with this spice blend “ Layover in Thaïland”.
Use for fish, poultry, sea food and vegetable dishes. This blend can also be used to boost simmered coconut-milk based dishes. To make a yellow curry, simply add dry or fresh turmeric; for a red curry, add a combination of hot and mild chilies, to taste; for a green curry, it’s best to add fresh green chilies, fresh coriander and/or Thaï basil.
Ingredients: galanga, shallot, chili, lemongrass, garlic, coriander, green pepper, cumin, kaffir lime leaves.
Travelling has never been easier! With the addition of Layover blends to our spice line, we wanted to recreate the flavour profiles that mark our memories after a short stop-over in any country. We were naturally inspired by existing culinary traditions, so we assembled the recurring fragrances from each cuisine, enabling us to fine-tune these aromatic and polyvalent blends, which add an exotic fragrance to recipes, from the simplest soups to the most elaborate, festive dishes.