Some of Thailand most famous Northern dishes can be tasted here while on holiday. Cuisine such as Laab ( Mincr with chillies and lime.) and som tam (Spicy papaya salad), in the style of spicy food served with raw vegetables or rice to cool the food. In the past you would eat sticky rice by making a plate with the rice, then using it to eat the rest of the ingredients. Other Northern, or Isan foods are a type of black water beetles found in the rice paddies called pimps. These are a favorite in Bangkok especially the females which bear tasty orange eggs.

The city of Bangkok is a thriving array of cuisine of both Thai and western foods, often in air conditioned housing, but a traveler might want to consider the outdoors food stalls. There are many benefits to eating at these food markets, and not only due to the economy of the food. most places will specialize in a couple of dishes, and these tend to be of quality food since any low quality foods will not last long in the highly competitive streets. Each area of Bangkok has its own specialties: Dusit is well known for its Northern dishes, Chinatown is filled with street vendors selling noodles, Ubiquitous are gril;led chicken, rice porridge, Shrimp noodles and hot salads, and Phra Athit road has a large range of curries on offer as well as Indian dishes.

As an added note, many first time travelers to Bangkok and Thailand sometimes have problems getting used to the large amounts of spicy ingredients used in most foods. The best strategy isn’t to drink water, but to eat rice or something sweet to cool your palette. try to get used to chili, since it makes the dishes more well rounded. If you do like spicy foods, make sure to tell either the cook or your waiter, so they don’t assume that you want your dishes mild due to being from out of the country.

Go to Thailand and taste food here, you will have an enjoyable feeling on your holiday.

Garlic is actually important ingredient use in Thai Food and found in every recipe prior to fry vegetables and meat. It is also unable to be missed in soup and chilli paste and as well spicy salad. This is including the pickled garlic, garlic plants and fried chopped garlic to sprinkle the food.

Benefit
- Carminative
- Reduce blood pressure
- Prevent heart disease
- Antibacterial, fungal, yeast, virus

Garlic Use in Thai Food
- Kaeng Khiao Wan Kai
- Beef Masaman
- Kai Phad Phed
- Phanaeng Kai
- Som Tum
- Phad Thai
- Khao Phad Kra Prao
- Nam Ya Pla

Ginger Thai people use ginger to reduce fishes smell in many dishes; Tom Som, steam fish with lemon or fry with meat and as well ingredients in Miang (tidbits), such as Miang Kum, Miang Pla Tou, Miang Som. It is also mixed with pickling, mussels, Tai Pla, Saeng Wha, etc. Chopped ginger is tasty to fry with meat and as well Yam Pla Tu, Yam Khing, Yam Pla Kra-pong and Yam Hoy Kraeng. Pickled ginger is a good supplement to boiled rice and many types of paste. Ginger juice and ginger boiled in syrup and mixed with mung bean or sweet potatoes are tasty desserts.

Benefit
- Carminative
- Antihistamine
- Antibacterial, Fungal, Yeast, Virus

Ginger Use in Thai Food
- Beef Masaman

Tamarinds Thai people in every part eat the tamarinds, fresh leaves, flowers and the pods as vegetables and seasoning agents. The content in the ripe pods provides sour taste. People in the middle part of Thailand use the young pods as ingredient of the tamarind paste. The fresh leaves are used in soups; Tom Klong Pla Kroab and Pork and pumpkin in coconut soup.

Benefit
- Carminative
- Cooling
- Laxative
- Antihistamine

Tamarind Use in Thai Food
- Beef Masaman
- Phad Thai