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Why Does Thai Food Smell Bad

Why Does Thai Food Smell Bad

Why Does Thai Food Smell Bad

Thai food can have bad smell due to the use of fish sauce which has a strong, pungent smell. The reason of bad smell in Thai food may also be the shrimp paste, which is generally a component of Thai chili paste such as red chili paste, which is used in pad Thai.

The biggest reason Thai food stinks is because there are so many different types of spices and herbs. Thai food smells bad at times because of fish sauce, or perhaps the shrimp paste, which is usually the ingredient of the Thai chile pastes, like red chile paste, used in pad Thai. All traditional-made Thai curries, for example, have the shrimp paste, and fish sauce is used as salt in many Thai dishes. An ingredient found in many Thai dishes, and used in all regions of Thailand, is nampla, a clear fish sauce which is highly aromatic.

Pad Thai is characterised by its intense, bright flavors, ranging from funkiness (fish sauce and dried shrimp), sourness (fresh tamarind paste), and sweetness (palm sugar). What makes Thai food unique is its blend of spices, chili peppers, herbs, sweetness, aromatics, along with cream, bitter, pungent, acidic, and other Asian ingredients used in making Thai produce, which contribute a distinctive array of flavors. The secret to cooking Thai is not simply throwing together a bunch of Asian-specific vegetables, herbs, and spices, then dumping it in the special seasonings used to make Thai cuisine taste great.

For the purposes of cooking Thai and the ingredients used to produce that unique taste of Thai, it is useful to break down flavors into the following categories to gain some helpful insights. Add these experiences with how food looks like and its temperature, and you have enough words to describe Thai flavors.

How food looks, the smells coming off of it and around it, and how satisfyingly good it is served, they all play their parts. There are really many iconic Thai foods that come with strong aromas, particularly when they are cooking. The spices are so intense in some Thai dishes, that if you are sitting in a direction away from the cooking area, the smell overwhelms your senses.

You cannot get away from the grilled meat smells, as it is so common to eat at street stands in Bangkok (and, I guess, all over Thailand) overall. Fish sauce is similar to salt in European cuisine, though with stronger odors that are pretty off-putting, the odor goes away if you warm it up, either by itself or in combination with the other ingredients. The reason why fish sauce is used so much is because it is so versatile, and to the few people that are unaware of its characteristics, it is a medium which changes the taste of itself, as well as increasing the taste of the other ingredients it is mixed with.

Watch to learn about some Thai food

To make the dip to go along with Nems (Vietnamese rolls), it does not have to be cooked. Nems (Vietnamese rolls), which does not have to be cooked, leaves a strong taste and aroma that enhances the taste of the rolls. Both the fish sauce and the shrimp paste are fermented, and as they are cooked, they release the worst odors (in a stink cloud), after which they have rich, appealing flavors.

Some Thais only like fermented fish sauce in their som tum, and others like to have all of their stinky fish mixed in too. Thai and Vietnamese curries certainly incorporate fish sauce and/or soy sauce for added savory and umami flavors. The best way to achieve a perfect pad Thai flavor is to balance sauce flavors before adding noodles.

HerbsThai Dishes stink because there are so many different types of herbs used in it
Fish SauceThey smell bad at times because of fish sauce
Shrimp PasteAnother reason they smell bad is because of the shrimp paste used as salt in many dishes
Reasons why Thai Food Stinks.

Thai food is known for its flavorful aromas, rich curries, spicy sauces, and yummy desserts. Its origins are from the Indian subcontinent but has evolved since then to become its own unique regional style. Thai food is a type of fusion cooking, which incorporates Chinese, Indian, European, and Southeast Asian influences. Common flavors in Thai cooking are garlic, galangal, cilantro/coriander, lemongrass, shallots, bell peppers, Kaffir lime leaves, shrimp paste, fish sauce, and chilies.

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Thai dishes are typically served with sticky rice, a kind of rice, and other accompaniments like vegetables, herbs, and sauces. Kapi is used in a well-known pepper paste called nam phrik kapi, rice dishes like khao khluk kapi, and is essential in making Thai curry paste. Thais usually eat Kao Klook gapi with sides like fried mackerel, cha-om (acacia) omelet, and boiled vegetables. Pla ra is fish sauce, originally from the northeast of Thailand, which is added to many popular Thai dishes–such as som tam pla ra, a Thai salad made of green papaya–and sold by itself on pla ra in every supermarket and convenience store.

Although broccoli is frequently used at Asian restaurants in the West, both in phat phak ruam (stir-fried mixed vegetables) and in rat na (rice noodles served with gravy), it is never used in any Thai-traditional dish, nor is it seen much in Thailand. Unfortunately, although Indian food is absolutely delicious, it also has a tendency to be odorous, as a result of certain spices being used predominantly in cooking, researchers from the University of California, Berkeley, advised Medical Daily. Choline-containing foods like eggs, beans, wheat germ, saltwater fish, and organ meats create a chemical called Trimethylamine (TMA), which some people cannot metabolize, leading to fishy body smells that can be smelt from sweat, saliva, breath, and urine.

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Surstromming is analogous to the Japanese fermented fish called kusaya–literally meaning smelly–widely considered to be the pungent-smelling food in Japanese cooking. If you just use the word alone, chances are that you are going to end up with blazingly hot birds-eye chili, the kind that the Thais refer to as thai chilli. Thai Chef MacDang describes Thai food as showing intricacy; attention to detail; texture; colour; flavor; and using ingredients that have health benefits in addition to a good flavor, along with attention paid to a food’s look, smell, and context.

What makes Thai food stinky?

Before refrigeration and canning, foods were preserved through fermentation. The sour flavor is extensively added in Thai salads, soups, dips, and some drinks, usually coming from tamarind. Fish was fermented with salt and rice bran or rice powder to make a pungent paste that served as the Asian equivalent of fish sauce.

What Gives Thai Food Its Smell?

A Thai curry’s aroma is one of the most beautiful scents from a kitchen. It includes a blend of delicious ingredients such as lemongrass, chilies, garlic, ginger, coconut milk, coriander, cumin, and all spices that mix to create a heady perfume that pulls people toward the table.

What Makes Authentic Thai Food?

It is essential to maintain harmony between flavors
Thai cuisine has five distinct tastes—sour, sweet, salty, bitter, and spicy. An authentic dish combines two or more of these flavors and delivers a powerful punch. Most people prefer sour flavors.

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