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Condiments & Spices

กระเทียม  graL thiiamMgarlic
กุยช่าย guyM chaaiFchives, Allium tuberosum
เกลือ gleuuaMsalt
เกลือสมุทรgleuuaM saL mootLsea salt
ขมิ้น khaL minFturmeric, Curcuma domestica
เคทชัพ khaehtF chapH[Thai transcription of the foreign loanword] ketchup
เครื่องเทศkhreuuangF thaehtFspices
เครื่องปรุงรสkhreuuangF bproongM rohtHcondiments
น้ำงาnaamH ngaaMsesame sauce
จ่อม jaawmLpickled fish dip
จิ๊กโฉ่jikH cho:hLa Chinese dipping sauce
แจ่วบองjaaeoL baawngM[Isaan food] spicy dip
ซอสมะเขือเทศ saawtH maH kheuuaR thaehtFcatsup; ketchup; tomato sauce
แตงกวาดองdtaaengM gwaaM daawngMpickled cucumbers
แตงดองdtaaengM daawngMpickles
น้ำถั่วแดงnaamH thuaaL daaengMred bean sauce
น้ำเชื่อมnaamH cheuuamFa sweet dipping sauce
ซีอิ๊วขาวseeM iuH khaaoRlight soy sauce
ซีอิ๊วดำseeM iuH damMdark, sweet soy sauce
น้ำพริกnaamH phrikHone of a number of Thai sauces and condiments
น้ำพริกnamH phrikHwatery sauce of shrimp paste and chili, used as a condiment with Thai dishes such as fish
น้ำพริกกะปิnaamH phrikH gaL bpiLshrimp sauce
น้ำพริกศรีราชาnaamH phrikH seeR raaM chaaMSiracha sauce
เนยเทียมneeuyM thiiamMmargarine
โป๊ยกั๊กbpooyH gakHstar anise (Illicium verum)
พริก  phrikHchili pepper
พริกขี้หนูphrikH kheeF nuuRsmall, green, fiery chili pepper; Capsicum minimum
พริกไทยphrikH thaiMblack pepper, Piper nigrum
พริกน้ำส้มphrikH namH sohmFpeppers in vinegar [a popular Thai condiment]
maiF saiL gleuuaM
"Don't put in salt." — "Don't add salt."
ใส่เกลือsaiL gleuuaMto salt
น้ำพริกอ่องnamH phrikH aawngL[type of] chilli sauce
โรสแมรี่ro:htF maaeM reeF[Thai transcription for foreign loan word] rosemary; rosemary, an herb in the mint family
แมงลักmaaengM lakHlemon basil Ocimum × citriodourum
กะเพรา gaL phraoMthe herb; basil
สารสกัดsaanR saL gatL[cooking ingredient] an extract
สารสกัดวานิลาsaanR saL gatL waaM niH laaMvanilla extract
กานพลู gaanM phluuMclove, Engenia caryophyllata
อบเชย  ohpL cheeuyMcinnamon, Cinnamonum zeylanicum
ข่าkhaaLgalangal, galanga, China root, or kha (Alpinia officinarum), a relative of the ginger plant. The root is used used to add flavor in Thai cooking and some Thai style soups. The flavor is more lemony and more peppery than that of common ginger, and it has a richer aroma. The skin is pale yellow, with pink-tinged knobs; the interior is cream-color. Kha is not eaten alone—large slices are floated in soups or the root is ground into curry paste.
ออริกาโนaawM riH gaaM no:hMoregano
วาซาบิwaaM saaM biL[Thai transcription of foreign loanword] wasabi (Japanese horseradish)
แพทชูลี่phaaetF chuuM leeF[Thai transcription of foreign loanword] Patchouli Pogostemon cablin
ใบกระวานbaiM graL waanMbay leaf; Laurus nobilis
พริกไทยอ่อนphrikH thaiM aawnLgreen peppercorns
น้ำผึ้งพุทราnamH pheungF phootH saaMjujube honey
กระเทียมดองgraL thiiamM daawngMpickled garlic
เครื่องปรุงkhreuuangF bproongMcondiments or ingredients (for cooking)
พริกผัดน้ำมันphrikH phatL namH manMchili oil
น้ำมะนาวnaamH maH naaoMlime juice; lemon juice
น้ำส้มสายชูข้าวnamH sohmF saaiR chuuM khaaoFrice vinegar
น้ำส้มสายชูnamH sohmF saaiR chuuMvinegar
น้ำบูดูnaamH buuM duuMa type fish sauce typical of the Thai deep South; Budu sauch

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