Here's few tips on how to choose th

Here's few tips on how to choose the best herbs and the applications in Thai dishes:

Galangal:
It has pungent aroma with Slightly hot flavor, helping remove the meat odor. Select the hard and fresh root. The young galangal has slightly pinkish skin while the mature one has dark brown skin and is much more pungent.

Lemongrass:
It helps remove the meat odor. Select fresh and plump stalk with light purple root. Before cooking, cut and crushed lightly to release the essential oil. For spicy salad dish, thinly slice the lemongrass so it can be eaten along with other ingredients.

Dried spur chili:
It is brightly red and not too spicy hot. To use, roast the dried chilies whole until they are fragrant. break into small pieces and put them in spicy soup. Select the shiny reddish one with ample flesh and without mold.