Kaffir limes
This is a warty lime whose leaves and finely grated rind are used frequently in Thai cooking although the fruit itself is not very juicy. The leaves occur in pairs and can be used whole in curries or finely sliced on stir fries and salads.

Lemon grass
Looks like a small, very tough, pale yellow leek. In Indonesian stocks it is tied into a ring before being added, while in Thai stocks it is generally cut into 5cm lengths. It is the more tender white inner part of the stalk that is used in cooking, although the tough outer stalk can be used to make delicious fragrant teas.

Asam gelugor
Can be used as a substitute for tamarind although the flavour profile is slightly different. A member of the mangosteen family, it is very sour. It is sliced thinly and dried before adding to fish curries.

Pomelo
Similar to a grapefruit, although drier and slightly sweeter, it is often eaten in a savoury context, added to salads and served with chilli, salt and shellfish.

Amchur
Made from the dried unripe fruit of the mango tree, it has an acidic and fruity flavour which has a slightly sherbet effect in the mouth.

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