Elettaria cardamomum and Amornun kravanh
The seeds of the aromatic cardamom plant are slightly peppery. Depending on whether it has been sun-dried, oven-dried, or bleached, cardamom is green, brown, or white. In Western countries, particularly Scandinavia, it is used to flavor cakes, cookies, fruit compotes, marinades, wines, and liqueurs. In Asia it is added to meats, fish, rice, omelets, and desserts. Cardamom is a key ingredient in Indian curry and is one of the basic spices in garam masala. In Arab countries it is used to flavor coffee.
Kaffir lime leaf Leaves from the small kaffir lime tree, which grows in Southeast Asia and Hawaii, served as a condiment in Thailand and Indonesia. Its floracitrus aroma adds a pleasant flavor to fish and chicken dishes. The leaves are sold dried or fresh in Asian grocery stores. Lemon zest can sometimes be used as a replacement.
Curry
A blend of spices as well as the dishes that feature it. Native to India, curry is a basic element of the cuisines of the Indian subcontinent. It comprises cinnamon, coriander, cumin, turmeric, pepper, cardamom, ginger, nutmeg, and cloves. The sharpness of curry varies with the amount of pepper in the blend. Curry is added to meat or vegetarian dishes, appetizers, soups, pastas, and sauces. Before adding curry powder to a dish or a sauce, heat it in oil or fat to bring out its aroma.