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About

spicesThai cuisine reflects Thai history. It evolved from a combination of foreign influence throughout history which has given us what we treasure today.

It is embodied with influences from Japan, China and neighbouring countries such as Cambodia and Vietnam.

We at Poppy Thai have cherished this beginning

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and endeavoured to bring New Zealand such influences. These influences have created what we

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know today as Poppy Thai.

Like the Poppy flower, with its numerous varietals and perfect combinations, Poppy Thai has also created signature varieties and have balanced numerous combinations of spices, herbs and seasonings to orchestrate the fundamental flavours in each of our dishes.

Thai food is known for its enthusiastic use of fresh (rather than dried) herbs and spices as well as fish sauce. Thai food is popular in many Western countries especially in Australia, New Zealand, some countries in Europe such as the United Kingdom, as well as the United States, and Canada.

Five taste elements

1. Bitterness 2. Saltiness 3. Sourness 4. Sweetness 5. Umami

Bitterness:

Commonly perceived by many to be unpleasant, sharp, or disagreeable. Examples are citrus peels and unsweetened chocolate

Saltiness:

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Primarily produced with the presence of sodium ions

Sourness:
A taste that is produced when the palate detects acidity

Sweetness:
A taste that is almost universally regarded as a pleasurable experience. It is commonly produced by the presence of sugars, protein and a few other substances involved in everyday cooking

Umami:
Commonly referred to as “meatiness” and “savory”
A sensation in the taste buds when glutamate is present. Such foods include beef, lamb, cheese as well as well know and used Asian ingredients such as soy sauce and fish sauce.