Dried herbs and spices
Image | Thai name | Thai script | English name | Description and use |
|---|---|---|---|---|
 | Kanphlu | กานพลู | Cloves | Used in certain meat dishes, most notably in Matsaman curry. |
 | Luk chanthet | ลูกจันทน์เทศ | Nutmeg nut | Used in certain Indian style curries, most notably in Matsaman curry. |
 | Nga | งา | Sesame seed | The oil from the sesame seed is not really used in Thai cuisine (unlike in Chinese cuisine). The seeds (black and white sesame) are mainly used whole in certain deep fried desserts such as thong muan (Thai:ทองม้วน). |
 | Opchoei | อบเชย | Cassia cinnamon | Used in certain meat dishes, most notably in Matsaman curry. |
| Phong kari | ผงกะหรี่ | Curry powder | Thai curries are nearly always made with fresh pastes. Curry powder is only used when making certain Indian style curries. | |
| Phong phalo | ผงพะโล้ | Five-spice powder | The Chinese five-spice powder is used mainly in Thai-Chinese dishes such as mu phalo (pork stewed in soy sauce, Thai: หมูพะโล้) | |
 | Phrik Thai | พริกไทย | Black pepper | |
| Phrik Thai khao | พริกไทยขาว | White pepper |
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