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Cardamon

Green Cardamon (Elettaria sp.)

Green Cardamon is the most commonly used of the two cardamons and is very common in Indian Curries, you can safely assume when the recipe says Cardamon they are referring to Green Cardamon. Green cardamon pods can also be thrown in your rice cooker to flavor your rice, 1 or 2 with a couple of cloves. Yum Yum!

Black Cardamon (Amomun sp.)

Black Cardamon is commonly used in South East Asian Curries and is larger and more fibrous than the green version.

Both whole and ground varieties of both Cardamons are regularly available, although it is highly suggested you use only the whole spices. Cardamon seed flavor degrades rapidly when removed from its pod.

Coriander

Coriander (Coriandrum sativum aka. Cilantro)

Coriander is one of the main and most common ingredients in curries from all over the world, not surprisingly it also grows in most climates and is propagated all over the world. Although the term coriander in cooking typically refers to the ground seed, all parts of the plant are used in cooking.

The leaves are used widely as a garnish throughout South Wast Asia. As the flavor degrades quickly when cooked it is common for them to be served on a side dish with soups or added immediately before serving.
The Coriander root, which is difficult to obtain in western countries has a flavor more persistent than the leaves and is regularly used in Thai Curry pastes and soups.
The Coriander seed, is found whole or ground and is regularly available in both forms.

To get the best flavour from your Corriader seeds, roast whole seeds gently in a dry frypan before grinding and adding to your dish.

Cumin

Cumin (Cuminum cyminum)

Cumin is used either as whole seeds or ground and is as common to curries as is Coriander. Due to the similarity in appearance Cumin is often confused with Caraway however the flavors are quite different.
As with Coriander seeds the best flavor comes from roasting whole seeds gently in a dry fry pan before grinding and adding to your dish.

Thai Fish Sauce

Fish Sauce

Nam Plah

Fish Sauce is made from anchovies and other small fish fermented with large quantities of salt for 9-12 months. It is used as a salt substitute in many Asian cuisines including Thai, Laotian, Philippine and Vietnamese although is said to provide a umami flavor (savory or brothy) to foods. It is also used as a dipping, most commonly mixed with fresh chillies and/or lime pieces. It is also used to create a dressing for the much sought after Thai Beef Salad, we of course add it to Thai curries.