In Thai there is no word "hunger". The basis of local cuisine is formed by rice which replaces many products. This grain is served on a table instead of bread, and to them, but not water it is accepted to extinguish the fire in a mouth from chili pepper. Pepper - the second main component of many dishes after rice, it is used practically in all recipes.
In Thai cuisine it is accepted to use various spicery, for example, ginger and garlic. They are served to fish, meat, vegetables and even put in desserts. And it is pleasant both to adults, and children.
The philosophy of five tastes - a harmonious combination salty, sweet, sour, sharp and bitter is the cornerstone of preparation of all Thai dishes. It is considered that it maintains balance of all forces in an organism and debugs work of a GIT. Chile, on local beliefs, can cure hundred diseases. But the European nutritionists nevertheless advise not especially to lean on Thai cuisine at problems with digestion.
Thai cuisine - is ideal for those who seek to lose weight. Fruit instead of sweeties, a fresh vegetables, meat, fish and total absence of fats allow to carry local cuisine to the category of dietary. Thais fry products on coconut oil. The most modest Thai lunch consists of three dishes, one of which soup, but portions small, and it is always possible to refuse something. Thais have a custom: on a table all dishes prepared by the hostess are served at once. At the same time locals remain slender. A secret is thorough chewing of food and consumption of chili pepper which makes active a metabolism and burns fats.