Our Ingredients
From the soil to the jar
Every ingredient carries a story of place. We trace each one to its origin and tell it honestly.
Southern Thailand
Bird's-Eye Chilli
The small, fierce chilli that defines southern Thai heat. Bright, clean and unrelenting.
Northern Thailand
Galangal
A rhizome cousin to ginger, with a piney, citrus warmth. The backbone of tom kha and northern curries.
Central Thailand
Kaffir Lime
The double-leaf and zest that define central Thai cuisine — intensely aromatic, floral and sharp.
Central Thailand
Lemongrass
The aromatic stalk that perfumes Thai cooking from north to south — bright, lemony, slightly floral.
Isaan
Palm Sugar
The caramel-sweet sweetener of Isaan and central cooking — deep, round and never cloying.
Southern Thailand
Turmeric
The golden root of the south — earthy, warm and vivid. Gives southern curries their signature colour.