When it comes to Thai cooking, the lower portion of the stalk of the lemongrass is widely used as a herb in Thai cuisine. It is typically cut or chopped to form marinades, soups, or stir-fries. It serves as an added ingredient in curries, fish, poultry, beef, and seafood dishes. It can even be used for brewing tea.

Lemongrass, galangal, lime (rind and leaves), coriander leaves, sweet Thai basil leaves and garlic are used in one way or another is all Thai dishes. Other spices, including cardamom, nutmeg, cumin and coriander seeds are added to some pastes.

Traditional Thai cuisine loosely falls into four categories: tom (boiled dishes), yam (spicy salads), tam (pounded foods), and kaeng (curries).

Thai dishes are known for their complex taste profiles that combine sweet, sour, salty, and spicy elements in perfect proportions. Each dish is a symphony of flavors that dance on your palate, creating an explosion of taste sensations.