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History and Importance of Chili Paste to Thai Society 

 

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Chili pastes and pepper sauces had come to Thailand since Ayutthaya Kingdom period, as to its record traceable back, with the word, “náam-prík” meaningful from cooking through bringing herbs like chili, garlic, shallot or any of strong scented spices and then pounding and grinding altogether into dipping dishes with veggies like: vegetable humming bird (scientific name, Sesbania Grandiflora), eggplant (scientific name, Solanum Melongena), cucumber (scientific name, Cucumis Sativus), cow pea (scientific name, Vigna Sinensis), purple eggplant, winged bean (scientific name, Psophocarpus Tetragonolobus) and a variety of aquatic animals like fish or shrimp.

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 Chili paste is made in the way of preparing a dish or food condiment cooking by adding a sort of ingredients altogether in a mortar and, mostly, pounding in many ways into their various types.

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Pounding or “dtam” in Thai is also preceding named some other Thai cooked dishes resemble to salad looking as though, but only their ingredients just mingled each one another in a mortar such as dtam-thao, dtam-bàa-oh (pummelo), dtam-bàa-kĕua , dtam-bàa-mûang etc. Whichever way, pounding is likely the way to prepare for chili paste dish in different kinds.

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And to name or call each kind often according to merely its core composition, which for instance, might be meat, farm plant, bug or produce from vegetation or animal,  as ginger chili paste, fish chili paste, fermented fish chili paste, chili paste-fluid farm crab, chili paste-fluid veggies etc. Chili pepper used can be young, raw, cayenne pepper, or dry.

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Generally “Lanna”, our Thai northern prepares chili paste dish by pounding their ordinary ingredients such as salt, garlic, shallot, pepper (chili dried or fresh), of which, if the paste is to be dipped by sticky rice, will be charred, roasted or covered by hot wood ashes until done in order of even more nice taste. Some other ingredients, for example, shrimp paste, pickled fish, tomato, galangal, lemon grass may be added depending on a particular type of the chili paste. Later on, all types are often scattered with welsh onion, coriander every time pounding completes. Type of chili paste, apart from characteristic, yet can be grouped by its appearance into 2 that is tend towards dry or else little fluid one.
(Cited from http://www.lannaworld.com.html, 2550).

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Thai people in the olden days prefered eating aquatic to terrestrial animals, therefore, they might research the recipes to enhance flavoring nature and puting out such a kind of fishy smell of their food joint dish. Savory chili paste then has been served in various components of food or following a course eaten with rice and has been in demand since the past until now.

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Paste prepared as an admixture had been created because of the reason that Thai curry dishes were made up by a lot of ingredients and their processes of mixing were rather somewhat complex as well. The idea of the cooker was to gather some of those ingredients to prior cook into an intermediate. This reduced the cooking step and, moreover, could be kept in a great quantity.

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From the ancient records of French diplomat, during King Naa-raai era, described that Thai people generally ate rice together with fruit and trivially salty fish. No allusion of chili. His records also disclosed that French ambassador Phraya Goh-săa-bpaan journeyed to France bringing pickled fish along with.

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It presumed Thai people might begin to know making chili paste around Ayudhya Kingdom year tail. Primarily, the fact that Thais likes fish and would raise chicken rather for egg than chicken meat consumption. And because of the religious precepts of Buddhism: article 1 telling not to kill creature so the killing of large animals becomes troublesome and a social hardly acceptance. Eating pork and beef is all about the Chinese and foreigners who led to local popularity afterwards.
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Nowadays, chili paste recipes have been adapted into many kinds, including fried rice, such as hellish (narok) chili paste fried rice, mackerel chili paste fried rice and so on.
Academic sector group supposed that chili or pepper which is a native plant of South America, had come to the region together with Portuguese ship or to say during the time in Thailand, the reign of King Aygaa thót sarót, not long before King Naa-raai.

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Chili Paste Benefits to Health and Wellbeing 

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Medication attributes of chili paste have been notified by the Ministry of Public Health and aimed to promote more prevailingly to consumers. Except for food deserve, it can help saving the medical treatment cost of health of Thai people, to Baht billions a year. Chili paste is a mixture of herbs that are beneficial to health by its common elements which are chili, garlic, shallot, shrimp and pickled fish and so on. It can help cells increase which eliminates pathogens and germs naturally, enhance blood circulation system and better cellular respiration system. It aids reducing the risk factors of cancer, heart disease and diabetes. Also it contains antioxidants and anti-aging that can lower cancer risk and heart disease by 20 percent as well as epilepsy or brain disease 26 to 42 percent. Besides, it also supports promotion of people to eat more vegetables.

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By its strong and spicy taste, we are not able to eat it alone without vegetables and rice along. Medical Affirmation is assured that vegetable fiber assists the digestive system. Chili paste will taste more delicious if its quality and fresh components have been mixed. In some occasions, different chili pepper has been intensively created to make a good taste for that particular type. Thailand once ever had more than 500 types of chili paste, but now only left over 200 types.  In each area locality, there are different components of chili paste of which how to make and how to eat differ to each one another.

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In the Northern Thailand, it is tended to apply rancid soybean, regarding the heart of all, in part of their chili paste making while a fermented fish usually does in the Northeast and a preserved rancid fish commonly in the South.

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In addition, 98 percent of people were found eating chili paste as their main dishes, while 64 percent did regularly every day. Most popular chili pastes include shrimp paste, mackerel fish chili paste, pickled fish chili paste and grilled eggplant chili paste.

 

Chili Paste, steamed vegetables and a state of people in Southeast Asia.

 Cited additionally from http://www.greenworld.or.th/greenworld/local/544

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