The defining food is kim chee, a hot, pungent pickle eaten at every meal and sometimes incorporated as a seasoning in other dishes. Red chile pepper and garlic are the dominant flavors in kim chee. Soy sauce is a primary seasoning in most food preparation, from hearty soups to salads. It is used in marinades for grilled meats, often with garlic, brown sugar, sesame seed or oil, chiles and fresh gingerroot. Thai food is one of the original fusion cuisines, marrying Chinese, Indian, and other ethnic flavors to the indigenous cooking style.
Thai food has an assertive flavor and fragrance with a layering of seasonings.
Sour and citrus flavors, palm sugar and tamarind pulp provide distinctive flavor notes. Popular spices include cardamom, dried chiles, cinnamon, cloves, coriander seeds, cumin, curry spices, nutmeg, star anise, and white peppercorn. Fresh basil, Chinese chives, cilantro sprigs and roots, galangal, garlic, ginger, kaffir lime leaves, lemongrass, mint, sawtooth herb, and Thai basil are the characteristic herbs that make up the Thai flavor palette. Aromatic accents come from the use of jasmine, banana, and pandanus leaves. Grilling also is common.