Seasoning

Palm sugar
A sweetener derived from any variety of palm tree. It is produced by boiling collected sap until it thickens (comes in blocks or pieces)

Fish sauce
Made from fish coated in salt, then fermented for up to two years. Used as a staple seasoning in various cuisines in Southeast and East Asia

Oyster sauce
Sauce made by cooking oysters, sugar, salt and water thickened with corn starch. Good for bringing out the flavor of food

Soy sauce
A liquid condiment of Chinese origin, made from a fermented paste of soybeans. It is used in cooking as a condiment

Dark soy sauce
A dark brown and slightly thick soy sauce made from light soy sauce. It is less salty and has a light, sweet flavor

Tamarind sauce
Comes from the fruit of the tamarind tree. It has a taste that can be described as both sweet and sour, and highly acidic

Shrimp paste (Ka pi)
 It is called kapi in Thai. A fermented condiment made from finely crushed shrimp or krill mixed with salt

Thai chili paste in oil (Nam prik pao)
It is spicy and sweet, with rich flavors of roasted vegetables and is often enriched with dried shrimp. Nam prik pao chili paste makes an excellent accompaniment for hot and sour soups, such as Tom Yum