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Thailand is one of the largest exporters of gems in the world. A stone cutting industry has grown, either from stone quarried locally or imported stone. In Bangkok, where stands the Jewelry Trade Center, the cutting and polishing precious stones are one of the major activities. The provinces of Chanthaburi and Trat are renowned for their sapphires and rubies, and gemstones markets Hua Thung, Yaw and Khao Khlong Saming.

The price of gemstones quality is very competitive, but beware, if you’re not a connoisseur, you’d better talk to serious specialty shops that will be able to provide certificates of authenticity. Avoid sales markets: at best, you buy a stone of poor quality, worse, a fake or a piece of colored glass … Thai tourism authorities regularly issue warnings against the offers too attractive to be honest. Colorful stones but you worthless can be sold at prices prohibitive. “Know that wherever you go, the tourists buy what the professionals refuse!”

Artisanal Thai jewelers are able to make jewelry to international tastes, the price being so dependent on its degree of refinement. The gold work is also part of good deals to be had in Thailand, the price varies depending on the job and the purity of the alloy. Most jewelers of the country will offer gold jewelry 14, 18 and 24 carats. The French prefer the 18K is the norm in this country (see below, the meaning of the term carat). Take notice that Asians prefer the 24-karat gold, gold extremely pure, but has the disadvantage of being much more malleable than the 14 or 18 carats. It is recognized by its color much brassy.

Very nice rings, chains, earrings, bracelets, pendants and other ornaments are delicate sold in all tourist areas of Thailand. Exquisite pieces are available in many large hotels with certificates of authenticity and at prices cheaper than you think you could find in Europe.

To help you in your choice of stone, we made a little guide of the main stones originating in Thailand (excluding diamonds).

The term “gem” is strictly reserved for the following four cornerstones:
Diamant;
Ruby;
Sapphire;
Emerald.

It then speaks of “stones” or “semi-precious stones” for the following gems:
Aquamarine;
Alexandrite;
Amethyst;
Chrysoberyl;
Garnet;
Kunzite
Morganite;
Opal;
Peridot;
Spinel;
Tanzanite;
Topaz;
Tourmaline;
Turquoise;

We deal only the first three gems, the emerald was definitely not produced in Thailand. Diamond either, but it is inevitable that a stone deserved to be included here.
Ruby

Ruby, from Latin “Rubeus”, meaning red, is the most expensive gemstones because of its rarity. It belongs to the family of corundum as sapphire: The red corundum are rubies and other colors of corundum are sapphires.

Its hardness is 9 on the Mohs scale, just after diamond (index 10)

Its color is caused mainly by the presence of chromium oxide, sometimes supplemented with iron when the hue of ruby shoots brown. This stone is the rarest of gemstones used in jewelry, as well colored and clear crystals in the deposits are rare. All natural rubies have inclusions, and only artificial synthetic rubies can give the impression of being perfect.

Myanmar (formerly Burma) is the producing country where the rubies are the most beautiful. Rubies “pigeon blood” found in this country are the most popular and their value exceeds the weight for over 3 carats, the value of a diamond of very good quality at equal weight.

The biggest ruby is the crown of Saint Wenceslas, he weighs 250 carats and measuring approximately 39.5 x 36.5 x 14 mm. An Indian rubies, weighing 30,000 gross carats was cut into oval cabochon star of 6465 carats of mediocre appearance it is Eminent Gems in New York. A magnificent carved ruby of 15.97 was auctioned in New York in 1988 by Sotheby’s for 3.63 million dollars, which is now a record. A 504-carat rough ruby was found near Mogok in 1990, miners have tried to sell in Thailand but were caught at the border by the military junta that they confiscated the stone and imprisoned for life for trying to escape the stone of the country illegally.

Production area: Afghanistan, Australia, Cambodia, United States America, India, Kenya, Madagascar, Myanmar (90% of world production), Namibia, Pakistan, Russia, Sri Lanka, Tajikistan, Thailand, Tanzania, Viet Nam

We know that synthesize the ruby since 1902, the French Auguste Verneuil synthetic rubies produced by melting powdered aluminum oxide with a red dye.

Thailand is the largest center for the sale of jewels: rubies about 80% would spend at one time or another.

From time to time, we find ourselves in front of “star ruby” extremely rare. It is still the rutile is at issue here.

It is inlaid in a star shape in the body of the stone. The effect of light produced is what experts called “asterism.” They are size cabochon which gives the surprising result of a six-pointed star that seems to glide magically on the surface of the stone when it moves. The star rubies are rare and expensive. Their value depends on their beauty and more or less attractive side of their color. The purity is secondary. In a good star ruby (or “star ruby”) should always see the rays of the star, in the neat rounded dome of the cabochon, the exact center of which must be within the star itself.

Thailand is also another classical supplier of rubies, but they are usually a dark red to brownish trend. The “Ruby of Siam” is a more elegant red shade is considered a color almost as beautiful as that of Burmese rubies and are particularly popular in the United States.
Sapphire

Sapphire, Hebrew “Sappi”, meaning beautiful thing, is part of the 4 precious stones say. It belongs to the corundum family as ruby. Its hardness is 9 on the Mohs scale.

The color of this gemstone that ranges from light blue to dark blue is due to iron and titanium, and is often distributed irregularly. A small blue spot at the top below the flag can tint the whole stone of a beautiful blue color.

Its color is not stable if the stone is subjected to a heat source. This characteristic is often used to obtain a more beautiful color.

The word sapphire is always reserved without qualification blue corundum. For all other sapphires are specified by the adjective following the word sapphire, green sapphire, yellow sapphire, etc. … There are still a few exceptions such as sapphire, which is also called colorless “leuco-sapphire” or orange sapphire which is also called “Padparadscha”.

Sapphire is much more widespread than its twin stone (ruby) because its coloring substances are much more common. The most popular are those of Kashmir, followed by Myanmar (formerly Burma) and those of Siam.

The sapphire stone is the least expensive of the four precious stones, taking into account different criteria for these stones, a sapphire from 15 to 20 carats cut is becoming a rarity, below these weights, we found more easily. Among the biggest blue sapphires include the “Logan Sapphire, a cushion cut crystal from Sri Lanka of 423 carats which is preserved at the Smithsonian Institution in Washington, a sapphire of 258 carats, blue bright light and that belongs to the Crown of Russia ‘s “Star of India” (563 carats), the “Midnight Star”, blue-black (116 carats), the “Star of Asia” (330 carats) and “Star peacock” (316 carats). In 1988, the Rockefeller Sapphire “of 62.02 carats, emerald cut, was auctioned at Sotheby’s for 2,828,546 dollars, is currently the record price per carat (U.S. $ 45,607).

Production area: Afghanistan, Angola, Australia, Brazil, Burundi, Cambodia, Canada, China, Colombia, Ethiopia, United States America, France, Indonesia, Ireland, Kenya, Laos, Madagascar, Malawi, Myanmar, Nepal, Nigeria, Pakistan, United Kingdom, Russia, Rwanda, Sierra Leone, Sri Lanka, Tanzania, Thailand, Viet Nam
Diamond

Diamond is a mineral composed of carbon. This is the hardest of all natural materials with a hardness of 10 on the Mohs scale.

Thus, the word diamond is derived from a Greek word meaning “indomitable, inflexible, unwavering” because of its extreme hardness.

The discovery in 1793 of its composition, pure carbon, by Antoine Lavoisier, marked the beginning of the epic of its synthesis. However, it took until 1953 for chemists finally manage to make it. Thus, by subjecting carbon to high pressure and high temperature for several hours, it is possible to produce a synthetic diamond. But because of their small size, they are only used in industry. Today, annual production of synthetic diamond reaches over 400 million carats, or 80 tons.

Production area: until the sixteenth century, India and particularly the region of Golconda (Golconda) was the only diamond-producing area in the world, with the region of Borneo in Indonesia. What was it in India extracts the most famous old diamonds. Then the fields of Brazil were discovered. They fed the Western market until the late nineteenth century, when the discovery of deposits in South Africa and Russia. In 2005, the world’s diamond production was 173.5 million carats and the four largest producers were Russia, Botswana, Australia and the Democratic Republic of Congo, which together produce four a little over 73% of the world production.

Diamonds have also been found in Thailand, especially Phuket island. But their small size and low degree of purity did not lead to commercial exploitation.

The brief guide below is intended to make you understand what makes the quality and value of a diamond, namely “4C”: color (Color), height (Cut), purity (Clarity) and carat weight (Carat).
Size

The beauty of his brilliant is because it has a high index of refraction of light and a large dispersive power: in penetrating rays of light are reflected within the stone to infinity and the light White disperses, back outside into a variety of colors. Diamonds (like drops of water) act like prisms, scattering the form of rainbow colors to wavelengths (violet to red).

The degree of the beauty of the rainbow sky diamond depends, in large part, sculpture and polished stone. Although diamonds naturally have their own chips, they can be improved and multiplied by the size of a lapidary expert.

It is therefore understood that the size of a diamond is important because it has a direct influence on the sparkle and brilliance of the stone. Even pure and colorless a diamond is dull if not properly pruned.

The diamond cutting is done primarily in Antwerp (Belgium), Tel-Aviv (Israel) and Gujarat (India) by the Jain community. In Thailand, they are rubies and sapphires that are cut.

Also note that because of its extreme hardness, diamond can be machined only by another diamond.

There are many ways to cut the diamond, but the best known, one that puts the best to showcase the beauty of the diamond and is thus the most widely used, is certainly the “brilliant” cut, invented in 1919 by Tolkowsky. This improved technique can turn rough stones into gems of light, showing 58 facets (57 if one ignores the collette): 33 and 24 on the crown on the head, regular size and defined Specifically, the diamond surface.

If notions of purity and color seem familiar, the proportions of size are more rare. Yet, they are an important quality factor. They directly affect the rendering of brilliance and “fire” of diamonds. At the same color, a diamond with good proportions will be much brighter than pure diamond cut incorrectly.

Japan is very popular size arrow and hearts, so named because of the forms of lighting effects.

Apprentice tailors are now very rare, the size being increasingly realized by lasers using computer systems.
Color

The appreciation of color is crucial to the value of a diamond. The colors are gray, pink, blue, brown and yellow, the latter being most common.

Note that most diamonds are white, the greater its value: it is in fact rather a lack of color, that is to say that the diamond is transparent.

The taxi-meter (metered), recognizable by the roof panel, are now by far the largest in Bangkok and should be used. They are relatively cheap and the fare is no surprise. Unlike some European cities including Paris, where he must sometimes hanging around several tens of minutes to find a taxi here, no waiting: a few 65 000 taxis that ply the capital you continually provide almost immediate care even during peak hours. The colors of the vehicles have no meaning apart from the company belonging.

The meter starts at 35 THB (see full pricing below), rate includes the first two kilometers. There is no need to bargain because the price is per meter. Tip (called tip) is welcome – for errands, can be rounded to the nearest ten baht higher. It can reach 3 or 4 without problem (you can sit beside the driver). There is no charge “baggage”.

For pananos or excessive caution, note the number on the rear doors (yellow background). This number allows you to find a taxi when needed (loss of object in the taxi example). Last thing: Taxis can refuse clients if the race does not suit them, and it is not rare!

Rates are set by the state. They have not advanced past 5 years. Here is the full official rate base (06/15/2008):
0 to 2 km: 35 THB – This is the package of care. It includes the first 2 kilometers.
February-December km: 4.5 THB / km
12 to 20 km: 5 THB / km
Beyond 20 km: 5.5 THB / km

If the vehicle speed drops below 6 km / h (plugs, traffic lights …), it is a pricing schedule applies:
1.25 THB per minute.

There are several overloads that you can apply:
Supported in one of two airports: 50 THB
Support the Radio Communications Center (?): 20 THB
Taking a course Hightway: things you owe tolls. Count eg 70 THB airport DOM MUANG downtown – Silom Area.

See here the distance table money to 15/06/2008

The meter incorporates the essential elements of the pricing:

Top left: time elapsed when the taxi is stopped or traveling at a speed of less than 6 km / h. This is the time that is recorded at 1.25 THB per minute. If the point before that figure is flashing, it is this pricing applies at this time.

Top right: mileage.

At the center, under the previous figures, and more large print: the price of the race.

It is unnecessary and often expensive to haggle over the race rather than using the meter: If the driver offers you, refuse and ask for the start of the counter. This rule applies for all domestic travel to the capital. There are cons for packages if you want to go to more distant cities. Examples of pricing:
Pattaya (145 km): 1500 THB
Kanchanaburi (150 km): 1600 THB
Ayutthaya (80 km): 1000 THB

The reign of His Majesty King Bhumibol Adulyadej (Rama IX) is the longest reigning monarchs currently in place: beginning June 9, 1946, he has celebrated this year 2008, its 62 years of uninterrupted rule.

The Golden Jubilee is the largest cut diamond in the world: 545.67 carats. It has 15.47 carats more than the Cullinan I. It comes from a rough diamond of 755.00 carats. It is mounted on the Imperial Crown of Thailand and has been offered to the king for his Golden Jubilee in 1996: 50-year reign.

On February 11, 2006, a team of 960 skydivers from 31 countries have jumped over the new Bangkok International Airport, claiming a new world record for freefall. 450 members of World Team as well as 510 soldiers of the armed forces or police in Thailand have jumped seven C-130 Hercules aircraft. The event was organized to celebrate the 78 anniversary of King Bhumibol of Thailand: the figure of 960 paratroopers was therefore symbolic, because the King is the ninth monarch of the Chakri dynasty, and this year 2006 was the sixtieth of his accession to throne .

The largest solid gold Buddha in Bangkok is located in the Traimit Wat (Wat trimitwittharayam). It measures 3 meters high and weigh 5.5 tons. This Sukhothai style Buddha was discovered during work along the River. He is originally of Ayutthaya and was covered with stucco to protect it during the many Burmese invasions.

The largest crocodile in the world, living in captivity, is in a zoo in Samut Prakan (Samut Prakarn Crocodile Farm and Zoo), next to Bangkok: it measures 6 feet long and weighs 1114 kg. He was born June 10, 1972 and is named Yai which means “large” in Thai.

The double-stayed bridge in the world’s largest, was officially inaugurated in Bangkok in October 2006. To cope with increasing urbanization, Bangkok also has a ring road of 13 kilometers long. Located in the industrial area south of the city, the two cable-stayed bridge spanning the river Chao Phraya. This double-bridge is a technical feat: he crosses the river twice to form that place a loop. Respectively with a length of 702 and 582 meters and a height of 172 and 162 meters, these bridges are based on towers capable of withstanding the 1,200 tons of structural steel. The deck, horizontal support structure on which vehicles drive reaches a height of 50 meters to allow ships access to the port of Bangkok. The overall project cost is estimated at more than 120 million euros.

The official name of Bangkok is stated in the Guinness Book of Records as the place name the longest in the world: Thai name is:  (resulting in phonetic Amon Rattanakosin Krung Thep Mahanakhon Mahinthara Ayutthaya Mahadilok PhoP Noppharat Ratchathani Burirom Udomratchaniwet Mahasathan Amon Piman Awatan Sathit Sakkathattiya Witsanukam Prasit), and which means “City of Angels , city, residence of the Emerald Buddha, impregnable city of God Indra, the grand capital of the world’s new chiseled gems, happy city, generous in the huge Royal Palace like the heavenly abode of the god reincarnated reign, the city dedicated Indra and built by Vishnukarn. . After reading all this, we better understand why foreigners prefer to call it Bangkok! The Thais call it by the commonly abbreviated name of Krung Thep ??????? easier to pronounce and remember his name and never use the official name of Bangkok.

The Chedi Phra Phatom which culminates at 120 meters is the highest Buddhist monument in the world. It is located in the city of Nakhon Pathom, 56 km west of Bangkok. This gem of Buddhist art, is one of the most revered shrines in Thailand because it is considered the first monument built in the Buddhist country and is the symbol of the introduction of this religion in Siam.

The Baiyoke Sky Hotel is the largest hotel in Thailand and would be the third largest hotel in the world. It features 673 luxurious rooms and suites. It is located in the heart of Bangkok, in Pathumwan district, in turn Baiyoke Tower II. The building has 88 floors and is 343 meters high. The top floor houses a bar in the evening and a unique scenic vantage point in Bangkok.

Vimanmek Palace built in teak is the largest golden teak building in the world. 3 floors, its 81 rooms contain personal effects and royal antiques of the era Ratanakosin.

Thailand is the world’s largest exporter of rice, with around 7.6 million tonnes per year. This is the 6th largest producer, behind China, India, Indonesia, Bangladesh and Vietnam.

Thailand International is the largest English-language Scrabble tournament in the world with 1500 participants in 1996. It is also known as the King’s Cup as the trophy is awarded by the King of Thailand.

The biggest freshwater fish ever caught was a catfish of 293 lbs. This catfish Mekong giant was caught in the nets of villagers in a remote region of northern Thailand, said the World Wildlife Fund (WWF) and the National Geographic Society in a statement. This is the heaviest ever recorded since the authorities began to follow the case in 1981. The giant catfish of the Mekong are on the list of critically endangered species since 2003 after research showed that their numbers had fallen by at least 80% over the last 13 years.

The largest satellite ever built and launched, is Thailand: Thaicom 4 (IPSTAR) It weighs 6500 kilograms. It’s in the morning of August 11, 2005, Arianespace has orbited geostationary transfer this satellite on behalf of the private Thai operator Shin Satellite Plc. Ariane has orbited a total of 5 satellites in the range THAICOM: Thaicom 1 in December 1993, Thaicom 2 in October 1994, Thaicom 3 in April 1997, Thaicom 4 in August 2005 and Thaicom 5 in May 2006.

Tha Dan is the largest RCC dam in the world (Compacted Concrete Roukeau). It was built in 2003.

The new Suvarnabhumi international airport east of Bangkok, has the highest control tower in the world with 132 meters.

The aquarium at the zoo in Chiang Mai, with an area of 1.6 hectares, is the largest in the world. At a cost of 600 million baht, the aquarium is 133 meters long and 66.5 meters wide and has about 8,000 aquatic animals of some 250 different species.

See the photo gallery of the house of Jim Thompson
Who is Jim Thompson?

Jim Thompson, an American citizen born in 1906 in Greenville in the state of Delaware, comes from a wealthy family. A graduate of Princeton University in 1926, he traveled in Europe before returning to study architecture at the University of Pennsylvania.

While he was an architect in New York before the Second World War, he closed his office and joined the U.S. Army, made the campaign in Europe, Asia and arrived with a contingent whose objective was to restore the independence and freedom of Thailand then occupied by the Japanese army. However the war ended before the start of operations. He arrived shortly after to Bangkok as intelligence officer of the OSS (later CIA). When he left the army, he decided to return to Thailand and live there.

He became fascinated with the silk woven by hand to the point of focus for the revival of the craft fell into disuse. Designer and colourist talent, his participation was fundamental to the revival of the weaving of Thai silk and the international reputation it acquired. He became famous when he built his residence consists of six buildings in teak, all representative of the best styles of traditional Thai architecture. Having mostly more than 2 centuries, these houses, some of which come from Ayutthaya, were completely dismantled and rebuilt to their current location in downtown Bangkok at the bottom of a small lane and along a canal, called here “klong”. A haven of peace right in Bangkok. True to its authentic taste, Jim Thopson followed with the greatest respect the traditions of Thai craftsmen builders. The houses were raised to a level above the ground, a technique to protect against flooding during the rainy season. Only concession to modernity, false ceilings were added seamlessly integrated to hide the wiring, and the houses were built at the same level to preserve the homogeneity of the ensemble, which is rarely the case in the Thai housing. Corridors were built to connect the various elements together and form a living. The lamps, which come from Bangkok Palace dating from the seventeenth and nineteenth centuries, are rare concession to modernity. The walls were returned outside to the inside of the house to enjoy the sculpted friezes under the windows, usually placed outside buildings. Several windows were convicted and converted into exhibition niches with statues. The tile roof resume a traditional design rarely used today and were boiled in Ayutthaya. The red paint that coats the outside walls is a protective treatment frequently encountered on old buildings. Each house has a door sill quite high, a technique that prevented young children out of homes, but also prevented access to animals, especially snakes.

Jim Thompson moved into his house early in the year 1959. The house and its collection of artifacts obtained such notoriety that he opened to the public. He distributed the income of visits to charities and projects dedicated to the conservation of cultural heritage of Thailand.

The collection includes lacquers Burmese, Cambodian bronzes, Ming pottery, crystal chandeliers and Victorian porcelain Benjarong (meaning five colors).

Jim Thompson disappeared Sunday, March 26, 1967, at age 61, when he was a weekend with friends in Malaysia, the Cameron Highlands. His disappearance is a mystery: not the slightest clue has to assume what had happened. Many theories have attempted to explain his disappearance, but the reality is still not known at this time.

His famous home is a beautiful testimony to his creativity and his deep love of Thailand. In 1976, a foundation bearing the name of Jim Thompson was created by the administrator of his estate. The property and all collections are now registered as a national museum.

View photo gallery

The orchid is probably the plant that fascinated most by the beauty of its flowers and its peculiarities. They became the plant’s “fashionable” as reflected in the stands provided more of our favorite florists in the West.

The purpose of this page is to invite you to discover orchids in Thailand, some general characteristics of this beautiful and captivating plant and invite you to dream with some photos of beautiful specimens taken place: see the photo gallery.
Some generalities about orchids

The name orchid comes from the Greek orchis meaning testicle with reference to the shape of the pseudobulbs of some terrestrial orchids from temperate regions.

Orchids belong to the class Liliopsida, Order Orchidales, Orchidaceae. It has between 17 000 and 30 000 botanicals (plants growing in nature) according to the authors, divided into over 800 genera. More than 100,000 hybrids were created by man, and that number continues to increase. This makes the family of flowering plants with the largest number of species.

Orchids are found in every country in the world located between the two polar circles, outside of deserts and below 3500 m altitude. Often land in temperate or cold, there are many epiphytic orchids in tropical climates. Some regions are particularly rich in species: Central America and tropical South America, Southeast Asia, including Thailand.

A small clarification: a plant epiphyte is a plant that lives hanging in the trees or in hollows of rocks. It does not stray from this plant (unlike Gui for example).

The orchid plant is a monocot, which means a plant whose seedlings typically has a single cotyledon embryo, which evolves by giving préfeuille. They are herbaceous plants, with leaves reduced to scales or developed land or epiphytic, perennial, rhizomatous or
tuberous. Symbiosis, whether of autotrophy, saprophie or parasitism is a
fungus of the genus Rhizoctonia, which allows him to overcome both the lack of any reserve in the seed, and the absence of rootlets in the roots. This characteristic allows them to colonize environments occupied by relatively few other species. Insect-pollinated plants (insect), a large part of them show close dependency relationships with insect pollinators.

Growth is either sympodial orchids (rhizome emitting shoots in several directions), or monopodial (one push).

Many tropical orchids are epiphytes, shade-adapted prevailing in the rainforest. They have thickened stems at their base with roots in pseudobulbs often showing a velamen (veil of fine roots can capture the atmospheric humidity).

Since the Convention Washingtown, hunting “wild” orchids is strictly prohibited anywhere in the world. Unfortunately, many countries where this convention is not fully applied and respected. However, another type of “hunting” is possible: photographic hunting. The orchid is an inexhaustible source of all models more beautiful than each other for photographers, whether amateurs or professionals.

Apart from their undeniable decorative qualities, some orchids are also used for more practical. Vanilla is enjoyed worldwide, and match fragrans – the Faham – is used as a spice to the meeting in the rum.
Orchids of Thailand

Thailand is the 13th country in the world in terms of richness of vegetation. An estimated
about 15 000 plant species, including 1,100 species of orchids. The orchid industry
expanded rapidly and Thailand ranks first among exporters of cut orchid flowers. Many “Orchid Farm” (orchid farm) it is possible to visit the country.

Become somewhat a symbol of the country, this flower is offered to its passengers Thai International at their journey on this company. It is also found on the bedspread many luxury hotels in Thailand.

Unfortunately, deforestation and excessive collection of wild orchids in Thailand for trade pose a risk to some species with extinction. Various methods of backup are being implemented by the government, institutions and the private sector. Further research is booming to improve reproduction, propagation, cultivation and transportation of orchids.
Some species found in Thailand

Most are not from Thailand but you can enjoy during your stay.

Aerides: monopodial epiphytic orchids of tropical Asia, and comprise more than 25 species, often fragrant. Aerides multiflorum is very common in Thailand. Some species like the Vanda but almost all have a prominent spur projected on the front. Most have pendulous inflorescences with flowers waxy, often in shades of white, pink or purple, medium-sized plant or large, with leaves shaped strips.

Arachnis: monopodial epiphytic species of very large size, mostly epiphytic, lithophytic but also native to southeast Asia (Malaysia and Indonesia). It also grows on the ground. It develops fleshy aerial roots and inflorescences near the apex of its main axis, simple or branched. In a humid environment, flowering may take place continuously throughout the year. It supports full sun.

Arundina: land plants commonly grown in tropical, native to southeast Asia. It can reach over 2 feet and blooms all year.

Ascocenda: it is an epiphytic plant hybrid resulting from crossing Ascocentrum X Vanda. Loves light.

Ascocentrum: epiphytic orchid native to southeast Asia: Bangladesh, Burma, Thailand.

Bulbophyllum: epiphytic orchids from the Philippines.

Cattleya: The genus includes 65 species and numerous wild hybrids. Long considered the queen of orchids, it bears the name of William Cattley, who was the first collector who managed to make them bloom again, but in 1813 it was discovered by John Lindley. It originally came from Central and South America. Its flowers are pink, red, yellow, white, usually fragrant. This orchid likes bright light but dim by day and total darkness at night to bloom. Its bloom will delight you for 3 to 5 weeks.

Chilochista: epiphytic orchid native to Nepal and Thailand. She has the distinction of having no leaf: leafless.

Cirrhopetalum: epiphytic orchid native to Southeast Asia.

Coelogyne: epiphytic orchids native to Southeast Asia.

Cymbidium

Dendrobium

Eulophia

Gastrochilus

Kingidium

Papilionanthe

Phalaenopsis: discovered in 1825 by Dutch botanist BLUME, it takes its name from its flowers which resemble a butterfly. These are epiphytic orchids, sometimes lithophytic. They rather like moderate light.

Rhynchostylis

Staurochilus

Trias

Trichoglottis

Vanda: Native to tropical Asia, it is composed of 60 varieties. Epiphytic orchid, monopodial with erect stems. This orchid likes bright light. It is very common in Thailand. It gives beautiful flowers ramps which makes a variety of popular Western florists.

Thai boxing, Muay Thai in Thailand called is one of the 4 disciplines feet-fists boxing: French Boxing (Savate), Full-Contact, Kickboxing and Muay Thai.

Store items Muay Thai shorts, gloves and more …

This is certainly the most complete, most physical and most spectacular boxes fists feet because it allows two opponents to compete in the same category with kicks, punches, elbow and knee. It is also the oldest of the four disciplines.

The fighting takes place according to a fascinating ritual. Boxers, before fighting, kneel and bow three times: the Wai Kru, a mark of respect to his teacher. This is followed by a dance around the ring, the Ram Muay, which is also heated. The boxers wear a headband around his forehead and arms. That the forehead is called “Mongkhol”, he is deemed to bring good luck. It is removed before the fight.

While the game is played on a traditional haunting background music played “live” by a small band of Thai musicians, the rhythm of the music adapts to the intensity of fighting in the ring. But the show is also in the room: the frenzy of bettors around the ring is in itself an attraction!

Muay Thai is so far the most popular sport in the country. The fights are some of the most watched television programs of the kingdom. In smaller villages, people crowd around the few television sets to support their favorite fighters … and of course to bet! In Bangkok, the streets empty at major meetings.

Thai boxing history

The origin of Thai boxing, is quite uncertain, the various Burmese invasions that destroyed much of the archives of that country. One thing is for sure, Muay Thai was once a technical military close combat used by the kings to settle their differences.

At the end of the sixteenth century, King Naresuan the Great, considered very good boxer, made compulsory the practice of Muay Thai soldiers forced her to train in this discipline.

In 1774, Nai Khanom Tom was famous for his prowess in battles against the Burmese army. He was captured by the Burmese during the looting of the ancient capital of Thailand, Ayutthaya. While a prisoner, Nai Khanom Tom participated in a tournament organized by the Burmese soldiers. He fought and defeated a dozen Burmese warriors of the best. Mangra King of Burma, was the first to applaud the winner of the tournament he had just witnessed. He went to Nai Khanom Tom his freedom and the latter joined Ayutthaya, where he was greeted as a hero.

During the same period, King Pra Chao Seua, nicknamed the “King Tiger”, promoted to the rank of Muay Thai national sport. They even say that being young, he participated in combat incognito.

Thus, the martial art of kings became a very popular sport. The people flocked eager to share in the training camps proliferated and Paris were first organized. This gradual evolution into sport especially touched practice (definition of a combat area, use of “bands” of horsehair for the hands and forearms, shell), but little fighting techniques themselves. Muay Thai was part of youth education until 1920 but the frequency of injuries forced the authorities to ban it. It reappeared in 1930 by adopting the principles of boxing: Ring, gloves, weight classes … Tourism development in Thailand did discover the West.

Technical

Muay Thai, also known as Thai boxing, is a very complete sport, which combines ancient techniques of kicks (circular strokes to repel the enemy), elbow (only allowed in certain competitions, professional) and knee (mainly used in melee) with the punches of boxing. It requires great vigilance of the two opponents because shots can happen everywhere! Seizures allow the boxer to breathe a little. As for projections, they do not point: they are just way out of a clinch and take the psychological edge over the adversary.

Fists
Kick
Knees
Nudge

Muay Thai boxing borrows from its main competition rules. The shots can be worn across the body (face, chest and legs). The Thai boxer wears gloves as in boxing and shorts. By cons, he is barefoot.

Battles take place in 5 rounds of 3 minutes with 2 minute break between each round. As for boxing, the game is won either by KO or points. Three judges count the points of the opponents, and in the absence of KO, is the one who scored the highest is declared the winner.

For many practitioners, Muay Thai is also an opportunity to discover a country and culture. Some do not hesitate to spend their holidays in one of the “camps” drive from Bangkok. If you want to watch a fight in Thailand, go to Lumphini or Ratchadamnoen, which are among the most prestigious stadium in Thailand (see below).

Thai Boxing has also become very popular outside the country. One can find many practitioners in the United States, Australia, Japan and especially in Europe. French and Dutch shine particularly in this discipline.

To get an idea of the Thai Boxing, you can still see the movie Kick Boxer, starring Jean-Claude Van Damme. Shot in Thailand, it offers a pretty good idea of Thai boxing (obviously an exaggeration … it’s a movie!). For cons, the atmosphere around the ring is hardly exaggerated …

To attend a fight:

Easiest: Thai boxing on television in Thailand on Channel 7, every Saturday between 12 and 14 H.

The most typical visit one of the 2 sanctuary of Muay Thai in Bangkok, Lumphini or Ratchadamnoen Stadium. Count of 220 B for the cheapest seats, but also the most remote Safely, B about 1000 or more for seats at ringside.

Lumpini Stadium
Rama IV Road, Bangkok, near the park Lumphini.
Phone: (662) 252-8765, 251-4303, 253-7702, 253-7940
Hourly fighting Tuesday and Friday from 18:30 Saturdays from 17h to 20h, Sunday from 20:30.
Rates: 500, 1000 and 1500 THB depending on the location.
Official site: http://www.muaythailumpini.com/index_en.html

Ratchadamnoen Stadium
Ratchadamnoen Nok Avenue, near the office of the TAT.
Phone: (662) 281-4205, 280-1684-6
Hours of fighting: Monday, Wednesday, Thursday and Sunday from 18:30.
Rates: 500, 1000 and 1500 THB following location; promotional prices on Sunday evening.

The most visited tourist attractions in all the countries you will find Thai boxing. Not really authentic, but still allows for this sport. Instead, take this as a demonstration.

You want to make a training Muay Thai?

Hundreds of training centers exist in Thailand, not only in Bangkok. To be eligible, you must comply fully with the regulations in use in the camps: food, accommodation basic, healthy lifestyle … The basics of the Thai language are also virtually indispensable. Prices range from 50 to 200 € per week all inclusive (accommodation, food and lessons).

The main fruits that you will encounter in Thailand. The words are in brown scientific names and words in purple are the phonetic translation Thai (see Rules of phonetic coding).
Pineapple
Ananas comosus
sap pa rot ???????
This fruit ovoid, covered with scales, is topped by a sort of crown green leafy almond, short and hard. There are several varieties of pineapple. In Thailand, we are of all sizes to small pineapple Phuket, yellow and very sweet. The pineapple is often part of sweet and sour dishes, and goes well with salads, chicken or shrimp. It is rich in carbohydrates, carotene, vitamins B1 and C.

Banana
Musa spp
klouéy ?????
More than twenty kinds of bananas of all sizes and flavors his cultivated in Thailand. Most varieties of bananas are yellow in Thailand. Often eaten as is, this fruit can be boiled, sautéed or fried. It is delicious with rice or glutinous nature. It is found throughout fried fritter, excellent but very caloric! It is a source of vitamin B and potassium.

Carambola
Averrhoa carambola of the family Oxalidaceae
my feuang ???????
The carambola is a tropical evergreen tree that can reach up to 5 meters in height. The carambola is presented in clusters on the branches and trunk. The bay is thick, elongated with a ridged yellow skin when ripe red. The fruit can be 5 to 8 cm long with five prominent ribs, which when cut, the slices are like a star. Its translucent flesh is crisp, juicy, a little stringy and acidic like rhubarb. When the star fruit is ripe, it is used primarily for cooking decorating. It is high in vitamin C.

Durian
Durio zibethinus
rian always ???????
Large fruit (can weigh up to 4 kg), the very thick skin forms a carapace spines bristling. It lies at maturity a very strong odor, vaguely resembling the smell of gas. Its smell is so strong that it is prohibited in some hotels! The interior of the fruit is divided into compartments. Each compartment has a large seed surrounded by flesh of the fruit. It is soft and creamy, the taste was quite pleasant when the impasse on the smell! Durian is eaten either plain or as a dessert with sticky rice and coconut milk. Few Europeans who appreciate it, smell driving away more than one … by cons, it is a very popular Thai fruit. Its seeds are roasted or used as toasted walnuts.

Guava
Psidium spp.
F rank ?????
Several varieties of guavas produced fruit shape, size, color and flavor variety. The flesh of the guava is very fragrant and slightly acidic, which makes it refreshing. Search for a smooth and non-bruised fruit, neither too soft nor too hard. Guava can be eaten raw or cooked. She goes into the preparation of sweet or savory. It is an excellent source of vitamin C and potassium.

Jujube
Ziziphus jujuba family Rhamnaceae
pout his ?????
The jujube is native to northern China. He was then transported to West Asia 2500 or 3000 years before the Christian era, and in the West in the Mediterranean region. According to Variety, the jujube is the size of an olive or a date, and is round or oblong. It is used as dates. Fresh, jujube is an excellent source of vitamin C. Dried, it offers a greater supply of energy is an excellent source of potassium.

Breadfruit or Jaque
Artocarpus heterophyllus
ka nun ????
Large fruit ovoid, growing directly on the trunk of the tree. Its size can reach 40 cm long and 15 diameter. Her green skin and rough yellow when ripe. Its flesh contains edible seeds. The bark, heart, and the seed coat are not edible. The jackfruit is eaten raw or cooked. We put it in fruit salads and ice cream.

Longan
Dimocarpus longan
Lam Yai ????
Fruit probably originated in India, widespread in Vietnam and Thailand. This is a close relative of the lychee and rambutan. It comes in a bunch of thirty fruits 3 cm in diameter. Her hull is smooth turning orange-brown and becomes rigid at maturity, the kernel, or core of the fruit is not edible. The translucent white flesh is segmented into quarters. The longan is sweet and juicy. This is an excellent source of vitamin C and potassium.

Langsat
Lansium domesticum
lang sat ??????
The tree is straight, reaching 10 to 15 m high, with bark brown or red-yellow-brown. The fruit cluster of 2 to 30, is oval or almost round, 2.5 to 5 centimeters in diameter. Its color is pale yellow-gray, velvety. The fruit contains 5 or 6 segments aromatic flesh, white, translucent, juicy, slightly tart flavor. The seeds that adhere more or less to the flesh, are usually present in 1-3 segments of the fruit. They are green, relatively large, very bitter, and sometimes the meat can develop some of the bitterness.

Duku soft
Lansium domesticum Corrêa
Long Kong ??????
Difficult to distinguish between a Westerner for this fruit and its close relative, the langsat (see above). However, it is most wanted by the Thai, and also more expensive.

Lamai

the Mai ????
Another fruit very close to the 3 previous.

Star gooseberry or girembelle or Surelle or sour
Phyllanthus acidus
my yom ????
Fruit of a tree, also called cherry girembellier Tahiti, it is in the form of large white berries, sometimes yellow or pink, depending on variety. The bay is very acidic.

Grenada
Punica granatum family Lythraceae
Tap tim ??????
The pomegranate is the edible fruit of the pomegranate. It is native to Asia and known to have therapeutic value. Originally, the grenadine was derived from pomegranates. Today, the pomegranate for nothing in the grenadine syrup, which is an industrial mixture of red fruits, including pomegranate does not always. The name pomegranate comes from the Latin granatus which means “full of beans.”

Santol or False Mangosteen
Sandoricum indicum Cav
kra your ???????
Fruit bark green or yellow flesh with a grainy, white as cotton and sweet-tart around many nuclei. It is grown along the Chao Praya River, to Bangkok.

Mangosteen
Garcinia mangostana
mang kut ??????
The mangosteen fruit is rounded, the size of a tangerine. Her skin is thick and purple, topped with a green stem. The interior of the fruit is divided into quarters more or less erratic. Its flesh is white, smooth with a large nucleus in each area. It is juicy, both sweet and tart, very refreshing. This is one of the most delicious fruits found in Thailand. Be careful when you open a mangosteen, skin task! It is rich in vitamin C, E and beta-carotene. It is also very rich in carbohydrate: 16% carbohydrate placed before the cherry and mango, but little energy with 62 kcal / 100g.

Mango
Mangifera indica
my Mouang ??????
Nicknamed “fishing in the tropics, the mango is round, oval or kidney-shaped. His skin is green, yellow or scarlet. Its flesh is creamy and sweet. The mango is ripe when it yields to gentle finger pressure and a heady fragrance emerges. It can be eaten plain or incorporate it to fruit salads, cereal and sorbet. Turning it into sauce, jam. It is delicious with chicken, duck and pork. This is an excellent source of vitamin A and vitamin C. In Thailand, there are green mangoes (mamouang kio savoy) and yellow mangoes.

Coconut
Cocos nucifera
Louk my Praow ??? ???????
It is floating the son of ocean currents that the coconut has spread from Asia in the tropics. This fruit is indeed protected by a smooth green shell that surrounds a woody, fibrous layer, extremely hard, light brown. Before maturity, the fruit contains a milky very pleasant to drink. This coconut milk will turn into white pulp and solid during the 9-12 months required for its cure. The flesh, eaten fresh, chopped or grated, is used in many savory or sweet.

Orange
Citrus sinensis citrus family
som ???
The characteristic orange color of Thailand is often green. She often uses fruit juice (Naam Som).

Cashew nut
Anacardium occidentale
mét my Mouang hin my pan ???? ?????? ?????? ?

Fruit of the cashew tree that grows primarily on the island of Phuket, they enter into the composition of dishes such as chicken with cashew nuts, but they are also eaten alone, roasted and seasoned in various ways. Excellent for cocktails!
The saga of the cashew starts around 1558 but the first written records appear in 1578. The Portuguese who brought the cashew to his native Brazil, India, Africa and into Asia. For 400 years, the cashew was grown for its taste, its high vitamin C content and for its medicinal properties. For millennia, the indigenous Amazonian tribes used the fruits and the juice of cashew to treat fever and freshen breath. Tribe Tikuna, north-west of the Amazon, the fruit juice regarded as the best cure for warts.
Pictured above cons, you can see green fruits where the seed appears disproportionate to the “apple” and a ripe fruit or the “apple” took its beautiful red appearance. Cashews as you know is the inner bark is brown on top of fruit.
The juice of this “apple” can be consumed. It is slightly tangy and flavorful. When not eaten fresh, it evolves, becomes laden with alcohol. Indians of Goa in India turns into white alcohol called “Feni” (they are also “Feni” coconut). A beautiful Indian legend attached to this fruit very special since the seed has the distinction of being outside the fruit itself, God prepared a fruit and leads to something perfect. Reached the end of his work, he realized he had forgotten the core … Not wanting to destroy something so beautiful, it adds it on top of the fruit and since that time that the cashew is the way it is.
The shell of the nut is composed of two shells, one outside the green color and fine, the other internal brown and hard, separated by a cavity structure that contains a caustic phenolic resin called CNSL , used in industry. At the center of the nut is a single almond-shaped half-moon about three centimeters in length surrounded by a white film. It will, after being roasted and salted, the “cashew” that we know our plates.

Salacca
Palmae
ra kam ????
Fruit of a palm, with brown skin hides a delicious prickly white flesh. This fruit can be eaten fresh, but you can also keep a few days.

Sala
Palmae
its the ???
Fruit brown skin very close to the thorny Salacca above. Grown in eastern Thailand (Chantaburi, Trad). Sweet-tangy more flavorful than the Salacca.

Tamarind
Tamarindus indica family Fabaceae
my kam ?????
This tropical fruit is used in cooking to flavor acid. It is sold dried or in paste. Soak 5 minutes in warm water before use. Then press the tamarind to extract the pulp, and pass the pulp and soaking water that you used for cooking. Tamarind has a very strong flavor, so a piece as big as a walnut is more than enough. The more you soak, and its scent is strong. Thais have a habit of adding tamarind seeds in their ground coffee for the flavor and make savings, as is done in the West with chicory.

Lychee or lytchee
Litchi chinensis Sapindaceae family
Flax dji ???????
A native of China and the ancient kingdom of Annam which is now central Vietnam. The Lychee is a majestic tree that can reach 6 to 12 m tall. The flowers turn into small globular fruit with white flesh and translucent in the center a big black core that adheres to the flesh. The hull, fine and rough, the color red can be easily removed with your fingers. They are usually harvested in August.

Lime or lime
Citrus aurantifolia
my naow ?????
Fruit of lime, commonly called lime. The fruit pulp has a very juicy, and acid green. The file replaces the lemon in most tropical countries. Its characteristic acidity enhances the flavor of many soups and salads.

Papaya
Carica papaya
I gor the ??????
Fruit elongated green then yellow-orange at maturity can weigh several pounds. Its flesh is orange, juicy and very fragrant. The center of the fruit contains many small round seeds and black. Papaya is delicious eaten with a spoon, sprinkled with a little lime juice. It is added to fruit salads just before serving. It is also cooked into jam. You can find all of papaya in Thailand, proposed by street vendors, cut into pieces and stored in ice. This ingredient of a fruit salad very popular, “som tam (green papaya salad). Papaya is an excellent source of vitamin C.

Grapefruit
Citrus grandis, Citrus maxima citrus family
O som ??? ??
Originally from Indonesia. The grapefruit we eat in France are pomelo (Citrus paradisi), much smaller than grapefruit Thailand. Grapefruit is also called chadek in French Guiana. Grapefruit can measure up to 20 cm in diameter, and weighs several pounds easily. The fruit is round or flat or pear-shaped. The skin is yellow-green, grainy and thick. It contains parts of fruit to the red-violet.

Dragon fruit or Pitaya pink to white flesh
Hylocereus undatus
Keow mang kon ?????????
It is the result of an epiphytic cactus native to an area large enough in Latin America. The plant consists of a set of creeping stems, of about 6 to 12 m in length. Her white night-flowering in the pleasant scent reminiscent of vanilla. The fruit has bright pink skin covered with scales, and can reach about 700g. Its white flesh is dotted with numerous small black seeds. This fruit is usually eaten fresh. It is usually eaten with a spoon, after being cut in two. For fans, the white-fleshed dragon fruit has a sweet flavor and delicate, slightly tart unripe fruit.

Watermelon watermelon
Citrullus lanatus
teng mo ?????
Cultivated in warm and tropical, watermelon is known and appreciated for its refreshing qualities since ancient times. This oval fruit, can weigh several pounds. His skin dark green jacket juicy flesh can be white, green, yellow or red depending on variety. The center of the fruit contains black seeds inedible. Very refreshing, watermelon can be eaten plain, but can also be used to develop ice cream and sorbets. It is used in Thailand for fruit carving because of its size can produce dramatic works. It is available all year.

Apple cinnamon or crosslinked Anone
Annona squamosa
Noi Na ????????
Tropical fruit of the soursop family, native to tropical America, there are a dozen varieties. The fruit is about 10 cm in diameter. It is surrounded by a sort of bark rather thick shell. We eat his flesh creamy white and sweet, enveloping many seeds. It is eaten plain. It is very fragile and difficult to maintain.

Jambosier water or Apple or Apple rose water or Apple Java
Syzygium aqueum
chom power ?????
Apples are fruits pink bell-shaped, green or red (Chom louse Apples Tab Tim = Ruby Rose), the brilliant luster, found almost all year. Their flesh is sweet and crunchy, adored children.

Rambutan
Nephelium lappaceum
ngo ????
Fruit native to Malaysia, its name comes from Malay: Rambout meaning “beard”. Her green skin turning red at maturity is covered with hairs that give the appearance of a little urchin. She is quite thin and contains a juicy, whitish and translucent, surrounding a big nucleus. The rambutan has a sweet taste, sweet and fragrant. Is used as the lychee rambutan. It is rich in vitamin C. A variety often grows in the schoolyard where his Thai name: Ngo Rong Rian – rambutant schools.

Sapodilla
Manilkara zapota
the wort ?????
The sapodilla is the fruit of the sapodilla or sapote, tropical evergreen tree, slow growing up to 15 meters high and bearing fruit all year. Secreted by the stem bleeding, white latex, chicle used in the manufacture of chewing gum. Of the family Sapotaceae, native to Central America (Mexico), sapodilla is a fleshy berry ovoid size and shape of an egg: 5-8 inches long and between 4 to 6 cm wide with a weighing about 100 g. Its rough bark is brown, about 2 mm thick and peels easily. Its flesh is slightly grainy like a pear, with oval, flattened seeds at their center. The color varies from yellow brown to dark brown. It is juicy, sweet and very fragrant. Its flavor is compared to honey or apricot. The sapodilla is eaten raw, as is, or in fruit salads. The sapodilla be consumed ripe, otherwise its high tannin content makes it taste unpleasant. It is also cooked into jam or poach it is made. It is a rich source of fiber, cellulose, sugar and vitamins.

The main ingredients used in Thai cooking preparations. The words are in English in brown and purple are the words in phonetic Thai translation (see Rules of phonetic coding).

Garlic
Garlic kra tiam ????????
The Thai variety is smaller than the variety known in the West. Thais use it extensively in their cuisine, mixed with pepper and coriander.

Star anise
poï kak ??? ? ??? ?
Originally from southern China and Vietnam, star anise is also called star anise. It is the fruit of a small tree of the magnolia family. It owes its name to its star-shaped with 8 branches and the strong scent of anise it generates. It enters the composition of the mixture of the five fragrances.

Bamboo Shoots
Bamboo shoots nor Mai ???????
Young bamboo shoots are harvested in winter when they reach about 15 centimeters. Eaten fresh, they then have to peel and cook in boiling water partially (about 30 minutes) to cook the central part and they are tender. In Europe, they are preserved, it is sufficient to cook them in boiling water for 5 to 10 minutes, after having well drained to remove any metallic taste.

Sweet basil
Sweet basil ho ra pa ??????
Sweet basil is close basil grown in Europe and garnish all the dishes. This tender basil, leaves broad and smooth is mainly used for appetizers and haute cuisine. Basil would have medicinal properties (cons indigestion, appetite stimulant).

The holy basil
Thai basil ka Praow ??????
Featuring finely hairy leaves streaked purple veins and purple flowers, holy basil deliver its fragrance to dishes of beef and chicken that are within its peppery taste. It is used in the soup kitchen with crushed garlic and chopped chilli. Among the most popular dishes: Pat bai kra Praow (Sautéed chicken, beef or pork).

Lemon basil
meng lak ??????
Close cousin of the former, lemon basil wears pale green leaves and lemon to taste slightly peppery. He flavors the soup kitchens instead called keng liang (they are often given to new mothers after childbirth because they would promote lactation). The seeds are used in Thai desserts. They also promote weight loss (the seed, rather bland, soaked in water swells enormously, so the appetite).

Bergamot
Kaffir lime my Krout ??????
Fruit skin lumpy and bumpy (sometimes called lemon lepers!), Native to Southeast Asia (not to be confused with the traditional lime, commonly known as lime). This fruit grows everywhere in Thailand and is grown for its delicate fragrance slightly lemony. The leaves are used whole or finely chopped, while the skin is heavily charged with aromatic oils is commonly used in zest (one piece is enough to give a delicate fragrance with a tangy preparation). Skin scent more readily dishes of fish, while the leaves taste more bitter and peppery, are suitable as soups to curries. In the absence of bergamot, will be used for preparations Thai Lime (lime). Bergamot is used in the famous tom yam goung.

Cardamom
kra wan ??????
This plant is used in Asia for its seeds and scented with peppermint flavor. It is known as the “Queen of Spices”. In Greece and Rome, she was highly regarded for its digestive properties and its ability to freshen breath. In Thailand, it grows mainly in southern countries, preferably in moist soil. Intensive clearing of forests makes this plant quite rare and sought after. In Thai cuisine, its green pods or ground white powder and perfume the whole curry. In brewing, it becomes a powerful laxative.

Chinese cabbage
kat pak kao ??? ??? ???
Chinese cabbage is best known elongated and pale green. Used in stir-fries, raw or lightly cooked in salads and soups, sweet and crunchy vegetable that is preserved in salt and vinegar to be used as a condiment.

Lemongrass
Lemon grass ta krai ??????
Citronella grass is as high enough to pointed leaves and large clumps, with a thick rod pale green, fibrous, ending in a bulb. This is the part that we consume. Chopped, minced, lightly crushed, minced lemongrass scent especially soups and is the basis of the most popular soup in Thailand’s famous Tom Yam Kung. The ingredient, the mainstay of Thai cooking, is also refreshing and refreshing and gives the dish a very particular taste lemony. She also perfumed curries that owe their unique taste. Please do not confuse with lemon balm leaves (called lemon grass in our region)

Coriander
Chinese parsley bok chi ?????
All parts of this plant umbelliferous 30 cm in height are used in Thai cooking: seeds looted flavor curries and vegetables, roots or crushed into pieces decorate the soup while the leaves are sprinkled on most dishes, supplementing so delicate aroma. Coriander is also used, with cinnamon, cloves, nutmeg, in the composition of Palo ingredient of the sauce to the five flavors (sauce a little lacquer). Cilantro is also called Chinese parsley. Coriander Thai, long serrated leaves slightly, also brings his touch of originality.

Shrimp paste (Kapi)
ka pi ????
Typical of southern Thailand, shrimp paste is made from sun-drying them salted prawns. From pink to dark brown, present in cones or balls, the strong smell of iodine and shrimp paste is everywhere in the country. Rich in vitamins B, the KAPI is the main protein in certain region. Its smell is still as strong as its taste. If the Thais generally take care of their own making kapi, we can still find it easily in pots on the market. It is mainly used in preparing Nam Prik, curries (the lighter) or sauces (darkest).

Cumin
yi ra ???????
Cumin is native to Egypt, it spread throughout Asia Minor in India and other Mediterranean countries. Under the influence of Islamic traditions, cumin is mostly consumed in southern Thailand in the pots of curried beef or fish. Cumin is used in powder or seeds. They retain the best flavor of this herb.

Galanga
Thai Ginger ka ???
Rhizome of the ginger family. It is covered with a translucent skin color pale or pink. Its flavor is sweet and woody flavor and the curry pastes, fish broth and chicken soup with coconut milk. The Galangal is known to help digestion and treat stomach pain.

Ginger scented
kra chai
Rhizome of the ginger family, is the cousin of galangal. Rather it is used in making curry and fish can be eaten raw.

Ginger
Common Ginger King ???
Originally from India, ginger is the rhizome tortuous thick skin of a herbaceous plant. Its use is widespread in Thai cuisine, especially fish dishes. For consumption, we must peel then grate or finely grind in a mortar. Cut into big chunks, it flavors soups. Throughout the world, is known for treating sexual deficiencies and facilitate digestion.

Milk and cream of coconut
ka ti ????
Koh Samui Island, Gulf of Siam, is the largest producer of coconuts in Thailand. The majority of production is shipped by boat to Bangkok. To make one’s own coconut milk, finely chop the flesh of a coconut, mix it with 20 cl. hot water for a lump-free mashed potatoes. Then move to China. For the coconut cream, let stand milk, cream came naturally to the surface. But coconut milk “integer” and cream – fat – can be purchased separately in Asian grocery stores. The cuisine of Bangkok and southern Thailand uses and abuses of coconuts, whether in the form of milk to drink through a straw or in dishes (curries, soups and desserts). The coconut milk is the ideal partner in chili Thai dishes: it calms the fire of chilies! But be careful not to abuse the coconut milk: it is an excellent provider in cholesterol …

Lime
Lime my naow ?????
Fruit of lime, commonly called lime. The fruit pulp has a very juicy, and acid green. The file replaces the lemon in most tropical countries. Its characteristic acidity enhances the flavor of many soups and salads.

Mint
Ra does his ????????
The mint leaves are used mainly in salads, fish and soups. Indispensable ingredient of salad Yam nua (beef salad with lemongrass), mint is also used extensively in the linings of the dishes. We can substitute sweet basil.

Cashew
Cashew Nutsmét my Mouang hin my pan ???? ?????? ?????? ?
Almond fruit of the cashew tree, highly valued for their flavor. They can usually find the radius of products for pastry. Otherwise, we replace them for almonds or pine nuts. Cashews accommodate themselves especially with the fried chicken dishes.

Peppers
Prik chili pepers ????
Imported from the West Indies by the Portuguese, they are the welfare of Thai cuisine. There are no fewer than ten varieties, but most used in the 7.5 to 10 cm long. He may be red, green or yellow. These are the seeds that are the strongest. Everyone will accommodate the food to taste, size, generally indicating their level of spice. The peppers have a bactericidal and “purify” the body. In Thai cuisine, the chili is consumed fresh in most dishes, dried for making some curry paste or powder to enhance salads or soups, but beware of unsuspecting …

Pepper
Pepper – Thai prik
Green pepper comes in bunches. It is very fragrant and more likely to accompany fish dishes, beef and duck (mostly curries.

Oyster sauce
Nam Man Hoi ?????? ???
This brown sauce, salt and taste, is a mixture of oyster fermented cornstarch and caramel. It assists in the cooking preparations, meats, fish, poultry, noodles and various vegetables, especially for fried dishes. This is an excellent source of vitamin B12. Bottles of oyster sauce are all available in Asian stores and keep very long in the refrigerator.

Fish sauce (Nam Pla)
Fish sauce nam pla ??????
This sauce Southeast Asian (called nuoc mam in Vietnam) is made based fermented anchovies and salt. It is extremely rich in vitamins, minerals and protein. Geeks love it, despite its strong enough scent. It is essential to make many dishes authentically Thai. It is always advisable to add to the sauce a little lemon juice, finely grated garlic and sugar if used as a table condiment. It also adds carrots often rapped together for the mens Vietnamese.

Soy sauce
nam if iou ??? ?? ?? ??
Soy sauce is sold in all grocery stores in Europe, box or bottle. It is made based on soybeans and wheat milling. It is sometimes flavored with mushrooms or shrimp. To use it as a tasty condiment table, lay it with a little vinegar and crushed garlic. Soy sauce is the most indispensable to Chinese dishes in Thai cuisine. Light soy sauce (light) is typically Thai (Thin soy sauce) and tastes quite different from other Asian soy sauces. It is made from bean sprouts and yellow in principle, not sweet. This sauce is most often used in fried dishes. Dark soy sauce is made from soybean brown stronger flavor and is much more sweet (sugar cane). It works well for different Pad Thai (noodle dishes).

Palm sugar
nam tan Peuker ?????? ???
Palm sugar is a white paste and syrup made from the sap of palm sugar. This ingredient is essential to Thai cooking sweet and sour and into many recipes. Palm sugar has the property to bind the other ingredients and balance the flavor and strength of the chilli. In the absence of palm sugar, you can use brown sugar mixed with a little honey.

Tamarind
my kam ?????
Tamarind is the fruit of a tropical tree native to Africa, called “tamarind”. He was naturalized in India and the tropics of the world, including Thailand. The fruit is brown, clove-like squat and bent, with areas of constriction, 5 to 15 cm long and 2-3 cm in diameter. It has a stringy chair and scattered nuclei, flavor to both sweet and very acidic. This fruit is used in Thai cooking as dried paste, or more frequently. It is prized for its taste and for its vitamin C. Tamarind paste more readily accompanies fish dishes and some sauces, low dose because its flavor is very pronounced. In Thailand it is also eaten fresh and its juice is very refreshing. Some dishes, specialties of the East, use the young leaves of the tamarind. This ingredient is fresh in Asian grocery stores, at least in France. In Europe, the medicinal properties of tamarind were known and used since the Middle Ages, with Arab merchants and travelers returning from countries in West Africa. Among the medicinal properties of tamarind include its laxative recognized. One can also use tamarind juice in milk for the body.

Vermicelli soy
Sen. Woun ????????
Made from mung bean flour, soy green, vermicelli is presented in the form of long transparent son son-like nylon. He has no special taste, but easily absorbs the flavor of all ingredients with which it is cooked. This is a tasty and highly digestible. It lends itself to all sorts of preparations imaginable.

Rice vinegar
Sat nam sai cabbage ???????????
Rice vinegar is more acidic than our white vinegar. It can, if necessary, replace the lime in sauces, salads and nam prik. Rice vinegar is mild and suitable for pickling vegetables and herbs.

The straw mushroom
Straw mushrooms hét blood ???? ???
Small mushroom farm, light taste of mold, it grows on rice straw.

Glutinous rice
kao niaow ??????????
Rice also called mountain, as it is mainly consumed in northern countries, it is slightly translucent white, caked, perfect for steaming. Rather than sticky (which is quite pejorative), it should be called sticky rice: it’s the opposite of Uncle Benz! It is eaten with the fingers, making little balls that dipped in sauce dishes. See also How to prepare sticky rice.

Thai cuisine is a cuisine and fragrant whose tone is given by some spices and herbs that are found in most dishes: coriander, ginger, lemongrass, basil, mint, cardamom, curry, chilli and coconut. It also uses much fish sauce (nam pla) to salt food and shrimp paste (Kapi) to spice seasonings. But Thai food is not only refined his taste: this is also an art of the table, with its magnificent preparations carved fruits and vegetables, for decoration of dishes. The feast of the taste buds but also please the eye!

Thai cuisine is often spicy. A European palace, unaccustomed to the heat of chili will be surprised by the strength of certain dishes … So if you’re sensitive, do not hesitate to ask mai pet (not spicy) when ordering.

The originality of Thai cuisine lies in combining the various tastes sour, bitter and spicy, the coconut to soften the food. Whether cooking on the street, or cooking of the palace, it offers an unrivaled variety of flavors. But the kitchen also varies greatly from region to region, influenced by neighboring countries. Thus, the south is marked by the influence of Malay and Indonesian cuisines (satay), but also by the presence of many coconut: coconut milk is here at the base of the preparations. The southern population also appreciates the Sator, a sort of large bean particularly bitter taste, cooked with Kapi. The north is more influenced by the cuisine of Burma, and especially in Laos. The north is characterized by the tradition of eating “Kantoke” the guests are seated on the floor around a round coffee table, made of woven bamboo, the toke. This table is prepared on a variety of dishes typical of the north, accompanied Kaow niaow, glutinous rice favored by the inhabitants of this region. The North-East, also known by Thai Issan, is renowned for the Som Tam, the Nam Tok and laap. These dishes have now colonized the whole of Thailand: the region of Issan is the poorest countries (drought, poor soil), its inhabitants have migrated throughout the rest of the country, taking with them their culinary traditions. Dishes from North-east are among the toughest in the kingdom. The explanation may be that this region is very poor, heavily spiced dishes allow you to eat more rice and less likely the dish itself.

A little history

Rice is of course the basis for Thai food. Fish is also very present. This famous quote, attributed to King of Sukhothai Ramklamhaeng, said she does not: “In the water, fish, fields, rice.” It testifies to the antiquity of the use of rice and fish in traditional Thai cuisine. Rice cultivation dates back well before the advent of the Thai people, at around the seventh century AD. The favorable climate and geography, coupled with the realization of a complex system of irrigation canals have allowed the culture to grow to be now one of the main wealth of the country. Meanwhile, the fish have proliferated in this important river system, and associated with marine fish, have provided the people of this region, abundant food and regular.

Over the centuries, new components from China, India but also from Portugal and even South America, have enriched the Thai cuisine. Thus, the peppers were introduced late with the arrival of Europeans, perhaps the Portuguese, from 1511. The peppers came mainly from Central and South America. It may also be the Portuguese that we owe the introduction of the tomato in Thailand who came from the New World. The kapi, dough made with fermented shrimp, which is one of the basics of Thai cooking, is also quite old, since its description in 1637 found in the writings of Simon de Loubere, French diplomat on a mission to Siam. Pasta, called Kouéy Tiaow would come from China and were introduced by the Chinese, from the Ayutthaya era. They are today, with rice, the staple food Thai.

Very long ignored, Thailand was never colonized, Thai cuisine has become the kitchen in fashion. Thai specialty restaurants have opened all over Europe in recent years. They generally have the reputation of being the finest, but also the most expensive Asian cuisine.

The rules of a Thai meal

The Thai meal will usually take sitting around a table. But in the countryside, it is still often used by land on mats of reeds. We use Western cutlery, forks and spoons, not the sticks as often believed Westerners. The knife is not used, the food being served already cut into small pieces. We use the spoon to eat, serving fork to push food into the spoon. In the north and northeast, glutinous rice steamed is eaten with the fingers, balls that are dipped in sauce dishes. The rods are used to eating Chinese noodles.

A large dish of rice is placed in the center of the table with every dish up the meals around (except for desserts). It uses small amounts of various foods, seasoning his convenience. There is no order in the consumption of dishes: each follows the order that suits them: fish, soups, salads … consumed following the mood of each.

Deserts are often composed of local fruits are served afterwards. But there are also specialty Thai desserts: the Kanom chan tapioca, coconut, soybean paste and sugar. They consist of small units, often bent in a banana leaf. Very nice, but not necessarily good for a Western palate, because very gelatinous!

The meal is washed down with plain water, local beer (Singha often) or whiskey mixed with sparkling water (Nam Soda, Soda Water in English) for the richest. Wine is not traditionally consumed. Aperitifs and are not appropriate.

Necessary utensils for cooking Thai

Here is a list of tools needed to achieve the Thai recipes:
iron pans, wok kind of different sizes. The wok is a symbol of pan Asian cuisine. This is a cooking bowl-shaped thin base that captures food. It is usually fitted with a tail and two handles. The interest of wok cooking is that food is being collected and therefore do not lose their vitamins (which are mostly heat-labile, that is to say, destroyed by heat) and keep their full flavor. Any wok cooking should be done over high heat. We must stir frequently so they cook the food evenly and without sticking. To limit the amount of oil for cooking, add a few tablespoons of broth or cooking water;
a spatula with a rounded edge;
a mortar and pestle to crush the spices for example. Can be replaced by an electric robot, but purists prefer the mortar;
a block and a very sharp chopper;
a metal mesh baskets and wooden handle to immerse the food in the frying oil;
a need for steaming (electric or otherwise).