Garlic is a staple in Thai cooking. Generally speaking, the garlic in Thailand is small and has a softer hull or shell than what you may be used to. Some people say that it has a more mild garlic flavor, but it can have a bit of a bite like a chili pepper when eaten raw. For most Thai dishes garlic is crushed in a mortar and pestle, shells and all. Once cooked, the shell is very soft and adds a lot of texture to the food.

Besides being used cooked or fried, garlic is used raw in many Thai dips and salad dressings. It is also served raw on the side with several dishes such as Khao kha mu (stewed pork served on rice) or as one of the ingredients for dishes such as Miang kham.

Browse Ingredients by Category:

• Vegetables
• Herbs and Spices (Fresh)
• Herbs and Spices (Dry)
• Roots and Rhizomes
• Meat and Poultry
• Fish and Seafood
• Mushrooms and Fungi
• Flowers and Tree Leaves
• Fruits and Nuts
• Staple Foods
• Chili Pastes and Curries
• Sauces and Condiments
• Insects