The World | Asia and Australasia | Thailand

Thai cuisine is distinct among its Southeast Asian neighbors. Like China, the main flavors in Thai cooking are sweet, sour, hot, salty, and bitter, but what makes Thai food unique is the way chiles, garlic, and fermented fish sauce or dried shrimp paste are combined with tart lemongrass, tamarind, or lime leaves and zest. Other seasonings include coriander, basil, and mint, as well as hot curry. Peanuts are used in many ways in Thai dishes, as cooking oil, in fiery hot sauces, or ground as a garnish. Fish and rice are staples, and every meal is served with steaming hot white rice; however, noodles made with wheat, rice flour, or mung beans are also popular. Thailand produces abundant tropical fruits and vegetables, and fruits, always decoratively presented, are a favorite dessert.