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Thai Cuisine’s Origins

Thai cuisine is a simple yet deft blend of Eastern and Western elements that creates a unique flavor profile. Each dish is brought to life by the combination of sour, sweet, salty, bitter, and spicy flavor. Thai cuisine differs according to the place or region of Thailand from where it derives. The north, northeast, south, and center regions are among them.

The origins of Thai Cuisine

Thai cuisine are root in the home cooking of Thailand. Rich with herbs and spices, it is often hot, sour, and spicy. Thai food is largely center on eating with the hand rather than utensil, which provide a sense of immediacy. It is also important to note that it is not customary to serve an entrée or meal with rice. Rice come as an accompaniment to a Thai dish that has already been ingest.

Aquatic creature, plant, and herb were common element in most diet in the past. Because of the Buddhist background, large amount of meat avoided, and instead strip of meat were spice with herb and spice, or meat was boil or roast and then shred.

Read more : Horapha Thai Cuisine

How it influences other culture?

Thai cuisine is influence by many state border. One of the main ingredient in traditional Thai cooking is fish sauce, which was historically create in coastal South Vietnam. Hence, Vietnamese influence has been tremendous over the years. In addition to the use of fish sauce, Southeast Asian basil known as horapha is also use in many Thai dishes. In contrast, Western influence on Thailand was introduce when the French invade and occupy the country from 1893 to 1905. The French brought with them two types of yogurt: fresh yogurt and cream-base yogurt such as sour cream and créme fraiche.

Thai cuisine has also been influence by the Chinese, Indian, and other Eastern culture over century of trade and invasion. It is unknown when Thai cooking became “spicy”, but it was not until the centralization of Thailand in the sixteenth century that people started to use small chili peppers as a main component for most dishes. There is also evidence of influence from India as early as the tenth century when the people of northern Thailand started to eat millet instead of rice, which was typical in Central and Southern Thailand.

Thai cuisine is a simple yet deft blend of Eastern and Western elements that creates a unique flavor profile. Each dish is brought to life by the combination of sour, sweet, salty, bitter, and spicy flavor. Thai cuisine differs according to the place or region of Thailand from where it derives. The north, northeast, south, and center regions are among them.

Also read about: 5 Interesting Facts About Thai Food

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