Thai food can be more accurately described as four regional cuisines corresponding to the four main regions of Thailand. Northern, Northeastern (Isaan), Central and Southern, each cuisine shares similar foods or is derived from Thailand's neighboring countries.

Southern curries, for example, tend to contain coconut milk and fresh turmeric, while northeastern dishes often include lime juice.

Royal Thai cuisine is one of the country's cultural heritages which have been passed down through generations. It is also renowned internationally to be one of the best cuisines in the world.

Thai Cuisine is known for its balance of five fundamental flavors in each dish or the overall meal, hot (spicy), sour, sweet, salty and bitter (optional). Although the popularly is considered as a single cuisine. The use of fresh produce and fish sauce (rather than dried) herbs and spices, has made Thai food popular in many Western countries throughout the world.

There are a few classic preparation and cooking techniques upon which the whole Thai cuisine relies. The most important, without a doubt, is the preparation of spices and herbs, which give Thai dishes their unique flavor and character. Traditional Thai cooks prepare almost everything from scratch.

Spices are roasted and ground into pastes to form the basis of dipping for many dishes. Once the food and flavoring is prepared, the cooking is usually simple, stir frying, deep frying, stewing, steaming, boiling and grilling over hot coals.

Back in the early nineties the popular TV chief Keith Floyd made for BBC television Floyd in Thailand. The TV series were phenomenally successful and is still being televised throughout 40 countries world wide.

Keith Floyd has published over 27 books in his career, including three in the last year, Floyd's China, Keith Floyd's Thai Food and A Splash and a Dash, just out, and has presented 19 TV series.

The popularity of traditional Thai cuisine has developed a large following around the world, the huge tourism boom that has hit the country. Has lead to many Thai cooking Schools and courses throughout Thailand, allowing visitors to take back their love of the unique spices and flavors of Thai food.

Basil Bai horapa or Thai basil (confusingly sometimes referred to as both holy basil and sweet basil) has a distinctive aniseed/liquorices taste, one of the basic flavors that typify Thai cuisine. It is worth seeking it out in Thai grocers. Lemon basil, more occasionally used, is slightly minty. The basil commonly used in the west is a poor substitute for either.

Sweet Basil (Thai, Ho-ra-pha) is an annual herbaceous plant, the fresh leaves of which are either eaten raw or used as a flavoring in Thai cooking.

Chili (Thai, Phrik) is an erect, branched, shrub-like herb with fruits used as garnishing and flavoring in Thai dishes, there are many different species. Large chilies are about 7.5 centimeters/3 inches long, which can be green, orange or red, or varied in color.

Cumin (Thai, Yi-ra) is a small shrubbery herb, the fruit of which contains a 2-4% volatile oil with a pungent odor, and which is used as a flavoring and condiment.

Garlic (Thai, Kra-thiam) is an annual herbaceous plant with underground bulbs comprising several cloves. Dried mature bulbs are used as a flavoring and condiment in Thai cuisine.

Galangal (Thai, Kha), belongs to the ginger family but in harder with a lighter, pinkish flesh. It is available in Asian food stores but, if necessary, common root ginger can be substituted. Pick the whitest available with the minimum of eyes.

Ginger (Thai, Khing) fresh root ginger should always be used. Select firm roots with the minimum of protuberances. Ground ginger has a completely different flavor and is not a substitute.

Kaffir (Thai, Ma-krut) the leaves, peel and juice of the Kaffir Lime are used as a flavoring in Thai cuisine. The leaves and peel contain a volatile oil. The major therapeutic benefit of the juice is as an appetizer.

Lemongrass (Thai, Ta-khrai) is another indispensable flavoring that typifies Thai cuisine. It is readily obtainable in oriental food stores. The coarser, upper part of the stem should be discarded. Select large stems, light green and straight, without bruising.

Lime (Thai, Ma-nao) is used principally as a garnish for fish and meat dishes. The fruit contains Hesperidin and Naringin, falconoid lime juice is used as an appetizer.

Turmeric (Thai, Kha-min) is a member of the ginger family, and provides yellow coloring for Thai food.

Thai Shallots (Thai, Hom-lek) or small red onions are annual herbaceous plants. Underground bulbs comprise garlic like cloves. Shallot bulbs contain a volatile oil, and are used as flavoring or seasoning agents.

Thai cooking schools and courses are available throughout Thailand and are a favorite with tourists. The schools and courses vary from hotels to specialized cooking schools. Prices start at about 1000 Baht for a morning or afternoon course.

The Blue Elephant Cooking School Bangkok has fully equipped facilities, offering you the chance to put your hand to practicing Thai Cuisine. A typical day will commence with a visit to the morning market. Accompanied by their instructor, you will learn to select and buy Thai ingredients for your personal cooking lesson.

Baipai Thai Cooking School is unlike other cooking schools and those of the hotels and restaurants in Thailand. Accredited by the Ministry of Education of Thailand, Baipai is an ideal home style learning environment open to interested residences, expatriates and foreign visitors.

Silom Thai Cooking School caters to people with keen interests in food and culture. Learn to cook famous Thai dishes in a relaxed and friendly environment. Small classes (only 2-9 people) are conducted in a traditional open kitchen. Each class starts with a trip to a local market to buy fresh ingredients.

Samui Institute of Thai Culinary Arts is much more than a Thai cooking school. They are Southern Thailand's center for Thai food lovers and all those with an interest in food from Thailand.

The Thai Farm Cooking School Chiang Mai was established in the year 2000. The farm and cooking school provide a great opportunity for students to learn more about the ingredients while cooking them into tasty meals.

The Krabi Thai Cookery School one day cooking course introduces the students to the ingredients, typical Thai vegetables and fruits, preparation of spicy Thai salad and the dishes of the classical Thai cuisine and not only in theory but in practice as well.

The Chiang Mai Kitchen Cooking School gives students the opportunity to stay in a typical countryside village for a relaxing time.

Easy Thai Food is a great site for beginners their recipes have one thing in common, they are all very easy to create in your own kitchen without complicated ingredients. You will find details of all the ingredients and their substitutes.