Thai Herbs and Spices
Dried Makrut Lime Leaves
A dried option for a distinctive aromatic leaf used in curries and soups, for cooks without fresh access.
Chosen for clear species labeling based on our editorial criteria.
Explore options on AmazonAromatics and spice identity
Thai Herbs and Spices
Aromatics carry most of the flavor identity in Thai cooking, and several of them look similar to more familiar Western ingredients without being interchangeable. This hub focuses on identifying and buying the herbs and spices themselves, separate from the pantry-organization guidance in Thai Pantry Essentials.
Editorial picks in Thai Herbs and Spices
Picks for shoppers who need dried, frozen, or shelf-stable forms of aromatic herbs and spices.
Thai Herbs and Spices
Dried Thai Chiles
A shelf-stable heat source for pastes, soups, and condiments when fresh chiles aren't available.
Chosen for consistent size grading based on our editorial criteria.
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Thai Herbs and Spices
Galangal (Dried or Frozen)
An aromatic root base for curry pastes and soups, sold dried or frozen for cooks without fresh access.
Chosen for clear labeling distinguishing galangal from ginger.
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Thai Herbs and Spices
Frozen Lemongrass Stalks
An aromatic base for curry pastes, soups, and marinades, frozen for cooks without regular fresh access.
Chosen for clear prep-state labeling.
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Thai Herbs and Aromatics: An Identification Guide
Identify, choose, and store lemongrass, galangal, makrut lime leaves, Thai basil, holy basil, cilantro root, and dried chiles for home cooking.