The German Thai Link

Herbs and Spices
 
Coriander (Pak chee)

Every part of Coriander - the root, the leaves and the seeds - is used in thai cooking. It has a very unique odour.

The leaves (Bai Pak Chee); They have light green colour, the rims are indented, sizes vary from about 1-2 cm. and have delicate odour.They are used as garnishing, flavouring as well as condiment with salads e.g. Fresh Sausage Salad - Naem Sod and appetizers e.g. Tapioca Pork - Sakoo Sai Moo

The roots (Rak Pak Chee); They have yellowish-white colour and delicate odour are used to make soups, curry pastes and marinades.

The seeeds (Loog Pak Chee); They are small and round with a light brown colour and delicate odour. They are used in ground form as spice.

 

 

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Last modification

06.03.2004 13:46
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