Maybe you ate it while on your holiday in Thailand: mango (ripe or unripe), or other fruit with a mix of salt and chili over it? The combination of fruit with salt and spice is a way to highlight the flavors of fruit and even makes you more aware of the sweet flavor of the fruit itself! Here is how to make it to eat with any fruit you might have at home. HOMEMADE PUMPKIN PIE SPICE Prep time: 0 minutes - Cook time: 10 minutes - Total time : 10 minutes - Makes 1/2 cup of dipping salt INGREDIENTS 12 dried Thai chilies 1/2 cup sugar 1/4 cup salt EQUIPMENT a mortar and pestle a bowl for serving airtight container PREPARATION None METHOD Firmly pound the chilies in the mortar to a fairly fine powder. Add the sugar and pound to a fine powder. Add the salt, mix, then pound until the mixture has the texture of granulated sugar. Keep in an airtight container the fridge for up to 2 weeks. This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley! A MEAL WITH A VIEW! https://www.ecologicthailand.com/ranong-eco-resort-restaurant

Thai rice porridge, or congee, is a rice breakfast dish, served with a variety of Thai condiments and Remove the congee from the heat and serve in bowls with the condiments separate.

Red Curry Paste, or “Kaeng Pet” in Thai, is used in some to the Thai curry recipes you will find on this website. The paste includes ginger, turmeric, lime, chili and more herbs and spices. It is considered a spicy curry paste, but of course you can dim that spiciness down when making a curry with this paste (just use a bit if you don't want it too spicy). Our advice: make the curry paste spicy and use less in the curry recipes. VEGAN RED CURRY PASTE Prep time: 5 to 10 minutes - Cook time: 5 minutes - Total time : 10 - 15 minutes - Makes 1 cups INGREDIENTS 1/2 teaspoon coriander seed (or ground coriander) 1 teaspoon of cumin seed (or ground cumin) 1/2 teaspoon black peppercorns (or ground black pepper) 1 medium red bell pepper* (seeds removed and chopped) 2-4 medium Thai red chilies (more if you want it spicy) 1 stalk lemongrass (root and tip trimmed, then chopped) 1 heaping tablespoon of fresh ginger or galangal 3 cloves garlic (skins removed) 1 tablespoon fresh turmeric 1/2 teaspoon salt 3 tablespoons lime juice 1 medium lime, zested and juiced 6 stalks spring onions (sliced // or sub 1/2 cup diced shallot per 6 stalks green onion) 2-3 tablespoons vegetable oil 1 tablespoon honey EQUIPMENT Blender Mortar and pestle Jar for storage PREPARATION Trim the root and tip of the lemongrass and chop it in pieces Grate the ginger Remove the skin from the garlic Clean and grate the turmeric Zest the lime Juice the lime Cut the spring onions in pieces Toast the whole coriander, cumin seeds and peppercorn over a medium low heat for 4-5 minutes (if you use powder, you don’t need to do this) METHOD Add toasted seeds to a mortar and pestle and crush it a bit. Set aside Add to the blender: the (crushed spices), red bell pepper, chilies, lemongrass, ginger, garlic, turmeric, sea salt, lemon juice, lime zest, spring onions, oil and honey. Blend until a paste forms, scraping sides down as needed. Taste and adjust flavor as needed, adding more lime zest or juice for acidity, salt for saltiness, chilies for heat, maple syrup for sweetness, oil for creaminess / or to thin, garlic for zing, ginger for brightness, or turmeric for more intense curry flavor. Store the curry paste in a jar in the refrigerator up to 10 days or more. For longer storage, transfer paste to an ice cube tray, freeze, then store in a freezer-safe bag up to 1 month. This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley! A MEAL WITH A VIEW! https://www.ecologicthailand.com/ranong-eco-resort-restaurant

Great thing about this soup are the condiments, you make your own soup, you decide how spicy or what fresh, with noodles and your own vegetable stock and make it look good on the table with a series of condiments rice noodles 1/2 teaspoon salt Juice of 2 limes 1/4 cup cilantro 1/4 cup fresh basil INGREDIENTS FOR CONDIMENTS Serve immediately ON THE TABLE: Place the additional condiments in bowls on the table to use as needed

At the Food Forest Kitchen @Ecologicthailand we serve it as a condiment with our lunches and diners. Thai sweet chili sauce makes a superb condiment for many Thai dishes and is excellent with chicken and

Cucumber becomes sweet and tender upon cooking and great in combination with Thai herbs and condiments

Most people know chutney as a condiment made with fruit, but the onion chutney we serve as a spread with

Ketchup is of course a great condiment with many many dishes.