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Don't let the list of spices put you off, they can be aquired over a period of time. Do store them in airtight containers or your kitchen will have the aroma of an Asian restaurant!
Lemongrass. Lemon Grass is a plant that looks like grass, smells minty and tastes similar to lemon (hence the English name Lemongrass). T
Kaffir lime leaves. There is nothing like kaffir lime leaves in the world, as these leaves are just packed with a wonderful strong citrus
Fish sauce. Fish sauce provides the salty dimension in Thai cuisine, and it's high in protein as well as minerals and vitamins. It's made from small fish, salt-fermented for a long time
Thai chile peppers.
Galanga. A type of ginger, but it's milder
Dried Shrimp paste
Jasmine rice. Also known as "fragrant rice",
Candlenut (tingkih/kemiri):A round, cream-colored nut with an oily consistency used to add texture and a faint flavor to many dishes. Substitute macadamia nuts or raw cashews.
shrimp paste (trasi)
Sri Lankan Curry powder (roasted if possible)
Mustard Seeds - Black/Brown)
Aniseed of Fennel Seed
Black Mustard Seeds