Thai aubergines are small round aubergine (US: eggplant) much used in the cooking of South East Asia
A variety of basil with clove-like scent widely used in the cooking of India, Thailand and South East Asia generally. Similar to Holy basil but not the same thing.
An extremely hot chilli, it is long and slender and used in Thai curries and stir fries. The heat lingers on. Heat = 8-9.
A small variety of red or green chilli that is famously hot.
This long-grain rice has a slightly sticky quality, making it easy to eat with chopsticks. It has a fresh aroma.
A citrus fruit similar in appearance to a grapefruit with one slightly pointed end. Once the thick skin is peeled the segments need to have the tough leathery coating pulled away. Inside, the flesh can be deliciously sweet and juicy. It is better left for a few days after picking before it is eaten. There are pink and white versions. The peel is candied and eaten as a delicacy. This is one of my favourite fruits.
A tiny, thin, cylindrical chilli, which can be green, orange or red. It is extremely hot, about 7.5 cm (3") long and is used a great deal in Asian cuisine. Heat = 8-9.
Thai Bird chilli. An extremely hot chilli, it is long and slender and used in Thai curries and stir fries. The heat lingers on. Heat = 8-9.
