Spices of Bangkok
Thailand's capital, where wet markets sell fresh curry pastes made from lemongrass, galangal and chilli.
Traded and grown here
Best time: November to February, the cooler season.
Bangkok is a city of canals and markets. Thai cooking depends on pastes pounded in a granite mortar, and its markets and street stalls sell both fresh herbs and ready pastes.
Spices and trade
A Thai curry paste combines dried and fresh chillies, shallot, garlic, lemongrass, galangal, kaffir lime zest, coriander root, cumin, coriander seed and shrimp paste. Green, red and yellow pastes differ in chilli and spice.
The place and its people
Thailand's regions each have signature dishes, from northern khao soi to southern curries rich in turmeric. Many street stalls use a standing kit of dried chilli, sugar, fish sauce and vinegar.
Visiting
Or Tor Kor Market and Pak Khlong Talat are good for produce, and cooking schools show how pastes are pounded.
A trail idea for Bangkok
- Or Tor Kor Market See fresh pastes and chillies.
- A cooking class Pound a curry paste.
- Chinatown, Yaowarat Eat street food.
- A canal market Visit a floating market on the edge of the city.
Written by the EveryMasala desk with AI assistance. Background: "Bangkok" on Wikipedia. Opening hours, markets and tours change; check locally before travelling. If something is wrong, tell us.
Nothing matches those filters yet. Take one off, or check back: new spices are written every day.