Uncommonly used but can be found added to soy sauce as a condiment. No need to bother with it though. Mustard Seeds Create a delicious Thai seasoning sauce and Thaimarinade by adding a few tablespoons of the spice mix to a can of coconut milk. This fermented sauce has its roots in India though became popular thanks to Lea & Perrins (a company in Worcester, England) who took the sauce, believed to have been perfected by a retired English Lord who served in India, and marketing it in England from where it based its popularity.

Dry mustard– Dry mustard or ground mustard is basically the powder of mustard seeds. Yellow or brown varieties are often used in this blend. Dry mustard has savory and pronounced flavor elements. This herb adds a depth of flavor to this blend, teaming up with the piquant spices in Thai seasoning. Sweet dark soy sauce is another dark and viscous soy sauce similar to dark soy sauce but is much sweeter.

Where Can you Buy Ground Fenugreek?

Galangal/ ground ginger- While powdered galangal features authentic Thai seasoning, the recipes made in Western cuisine come together with ground ginger. However, both of them have an incredible zest with a citrusy-laced flavor. And also, galangal tends to be a bit more potent than ground ginger. It actually tastes somewhat similar though of course you would not expect the taste to be quite the same. It provides a little umami and a lot of saltiness and is often used to regulate the saltiness of a dish.

Use dark soy sauce if you want to add color to a dish, but be aware of the taste difference over light soy sauce. It needs to be heated to release its flavor and so is used as a cooking ingredient and not usually in dips and ready condiments.Just like galangal, ginger is another spice that you will see at a Thai kitchen any time of the day. It has a mild fragrant and a robust spicy flavor which can be very appetizing, especially when incorporated with tea. Its mushy root is either chopped into tiny pieces, or its juice is extracted to be added to diverse dishes. Whole and grated or powdered it is used in some chefs massaman and other Indian style curry recipes but otherwise not so common in Thai savory dishes. It is used in very many Thai dishes adding a light umami flavor and moderate saltiness through its unique flavor profile. It is also used quite a lot in dipping sauces but beware as there are several qualities with differing flavor intensities.