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Summary of article:
There are four levels of spiciness in Thai dishes to choose from. Beginners should start with mild dishes first, and then move on to challenging spicy dishes after becoming familiar with them. They can adjust flexibly as per the restaurant’s standards and their own tolerances.
Chillies are the soul of Thai cuisine, but how to satisfy your individual tastes without numbing your taste buds is a science. Chef Ann. New York Thai Restaurant “BKK New York”. Tanticha. Ann Thanthicha Piwatsuwan provides professional advice.
Piwasuwan suggested that customers who are new to Thai cuisine should initially start with hot, fragrant dishes such as creamy tom yum or massaman curry, rather than challenging overly spicy dishes; This way, they can get a taste of Thai taste without worrying about ordering tasteless food.
wait until familiarThailand After you improve your tolerance for cooking and spiciness, try more impressive dishes, such as larb pla (larb pla) or kra pao (kra pao).
Food media Tasting Table reported that if a restaurant waiter asks about the spiciness of food, it is usually divided into four types: mild, medium, spicy, and Thai spicy.
However, this widespread standard still requires customers to try it themselves to know how they like it.
Piwasuwan explained that the use of chili in Thai cuisine is not to challenge the limits of guests’ taste buds, but to allow each guest “to enjoy the full flavor for as long as they can tolerate it.”
Some people consider being able to eat “Thai spicy” a badge of honor, but if you eat it and your nose starts watering, and you have to put ice cubes in every bite to cool it down, the enjoyment of the meal can be greatly diminished.
Pivsuvan insists, “Chili should be seen as energy, not punishment. It adds rhythm and excitement to the dish, and when done correctly, it can bring the entire dish into harmonious balance.”
For those who rarely eat spicy food, there is no shame in ordering “mild spicy”; Piwasuwan said the restaurant always encourages guests to be honest about their preferences, so the kitchen can adjust accordingly. However, please note that the curry pastes of traditional Thai dishes like red curry and green curry already contain chilli, so even if no additional spiciness is added, it still contains some degree of spiciness.
For those with more sensitive palates, this level of spiciness may be enough to give a vibrant and layered flavor to the entire dish.
As for foodies who like to challenge their limits, the best thing to do is to order a flavor slightly less spicy than your estimated tolerance level. Each restaurant has different standards of spiciness, and many Thai restaurants have spices stored on the table. If you feel it is not satisfying enough, you can add the spiciness yourself to add a spicy kick.
Summary FAQ
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Catering media have compiled four common levels of spiciness, which are mild, medium, spicy, and Thai spicy. However, each restaurant’s standards are different, and the actual experience still depends on personal tastes and store practices.
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The chef recommends starting with hot and fragrant dishes such as milky tom yum soup or massaman curry to first become familiar with Thai flavors, and then gradually challenging yourself to more exciting and spicy dishes, so that there is less chance of becoming uncomfortable.
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Those who are afraid of spicy food can only order mildly spicy food. The most important thing is to express your preferences honestly. Also remember that red curry and green curry contain chilli. Even if they are not spicy, they are still spicy. If you feel that they are not enough, you can compensate with table seasoning.
