Thai Spices Gift Set


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Galangal - Cut and Sifted (180 mL jar)

A rhizome similar to ginger, galangal has a less powerful, sweeter aroma in comparison. Its flavour is an intriguing mix of ginger, saffron and cardamom, with a more spicy-sweet taste. Particularly associated with Thai food, particularly in Thai soups, such as tom yum kung and tom kha kai as well as curry pastes. Also used throughout other South East Asia countries. 

Lemongrass (180 mL jar)

Lemongrass has a tart, clean citrusy flavour with peppery notes, a staple for South East Asian soups, curries and stir-fries. The taste is similar to lemon without the acidity. 

Cook in fats such as coconut milk to disperse flavour compounds throughout the dish. Fresh stalks are preferred to dry as they pack way more flavour, but dried is a good substitute when fresh is not readily available. One teaspoon of dried is equivalent to one stalk of fresh lemongrass. Lemongrass is fibrous so you must either grind cut pieces or cook with cut pieces in a cotton bag and remove before serving. 

Lime Leaves - Ground (120 mL jar)

Also known as Makrut or Kaffir, lime leaves are popular in South East Asian cooking to give a citrus flavour to soups, stir-fries and curries. The leaves have a fresh, clean citrus flavour, with little acidity. 

Thai Bird's Eye Chile - Whole (15 g flat pack)

The Thai Bird's Eye Chile is a small chile that packs a fiery heat with acidic and fruity tones common in South East Asian cuisine. 

Cotton Drawstring Bag - 1

3" x 5" cotton (muslin) drawstring bags. Perfect for when you want to add spices or herbs to a dish, but do not want to have to fish tougher spices like bay leaves or lemongrass out later. Or when you want the flavour of certain spices or herbs without the texture or appearance.