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	<title>Thai Food and Travel Blog &#187; ingredient</title>
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	<description>Exploring with Kasma Loha-unchit</description>
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		<title>Miang Kam uses Bai Cha Plu NOT Betel Leaf (Bai Plu)</title>
		<link>http://thaifoodandtravel.com/blog/betel-leaf/</link>
		<comments>http://thaifoodandtravel.com/blog/betel-leaf/#comments</comments>
		<pubDate>Sun, 25 Jul 2010 07:05:26 +0000</pubDate>
		<dc:creator>Kasma Loha-unchit</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[ingredient]]></category>
		<category><![CDATA[bai cha plu]]></category>
		<category><![CDATA[herb]]></category>
		<category><![CDATA[Markets]]></category>
		<category><![CDATA[miang kam]]></category>

		<guid isPermaLink="false">http://thaifoodandtravel.com/blog/?p=2257</guid>
		<description><![CDATA[(Click pictures to see a larger version.)
There seems to be much confusion and misinformation in western culinary publications and in the food pages of major newspapers about the alleged culinary use of betel leaf, called bai plu in Thai and Lao; bai = leaf, plu = name of the leaf. We do not use it [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Moringa (&#8220;Marum&#8221;)</title>
		<link>http://thaifoodandtravel.com/blog/moringa-marum/</link>
		<comments>http://thaifoodandtravel.com/blog/moringa-marum/#comments</comments>
		<pubDate>Mon, 05 Jul 2010 07:05:22 +0000</pubDate>
		<dc:creator>Kasma Loha-unchit</dc:creator>
				<category><![CDATA[Thai Culture]]></category>
		<category><![CDATA[ingredient]]></category>
		<category><![CDATA[herb]]></category>
		<category><![CDATA[marum]]></category>
		<category><![CDATA[moringa]]></category>

		<guid isPermaLink="false">http://thaifoodandtravel.com/blog/?p=2219</guid>
		<description><![CDATA[Moringa (Marum): a Nutritious Plant with Amazing Healing Powers
(Click pictures to see larger image.)
A bottle of moringa (marum in Thai) oil accidentally came into my possession last November, a week after I arrived in Thailand for my annual winter stay. My elderly mother and I were shopping at Seri Center in the outskirts of Bangkok. [...]]]></description>
		<wfw:commentRss>http://thaifoodandtravel.com/blog/moringa-marum/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Green Mango</title>
		<link>http://thaifoodandtravel.com/blog/green-mango/</link>
		<comments>http://thaifoodandtravel.com/blog/green-mango/#comments</comments>
		<pubDate>Thu, 17 Jun 2010 07:05:09 +0000</pubDate>
		<dc:creator>Kasma Loha-unchit</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[ingredient]]></category>
		<category><![CDATA[mango]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://thaifoodandtravel.com/blog/?p=205</guid>
		<description><![CDATA[Green Mangoes Make Mouth-Watering Salads
(Click pictures to see a larger version.)
One day last summer, while on a shopping trip to Asian markets near my home, I walked past two Caucasian women scrutinizing with disbelief a box of green mangoes, sitting next to another displaying perfectly ripe ones. One remarked to the other, “Why in the [...]]]></description>
		<wfw:commentRss>http://thaifoodandtravel.com/blog/green-mango/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Curry Paste for Sale (Wednesday Photo)</title>
		<link>http://thaifoodandtravel.com/blog/curry-paste-for-sale/</link>
		<comments>http://thaifoodandtravel.com/blog/curry-paste-for-sale/#comments</comments>
		<pubDate>Wed, 02 Jun 2010 07:05:52 +0000</pubDate>
		<dc:creator>Michael Babcock</dc:creator>
				<category><![CDATA[Markets]]></category>
		<category><![CDATA[Wednesday Photo]]></category>
		<category><![CDATA[ingredient]]></category>
		<category><![CDATA[chillies]]></category>
		<category><![CDATA[curry paste]]></category>

		<guid isPermaLink="false">http://thaifoodandtravel.com/blog/?p=1945</guid>
		<description><![CDATA[Welcome to The Wednesday Photo – a new picture  each week highlighting something of interest in Thailand. Click on the picture to see a larger version.
Krabi Market Curry Paste
Here in the United States when we make curry, we generally are limited to pre-made curry pastes, such as Mae Ploy brand, when making Thai curries. [...]]]></description>
		<wfw:commentRss>http://thaifoodandtravel.com/blog/curry-paste-for-sale/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
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		<title>Green Papaya</title>
		<link>http://thaifoodandtravel.com/blog/green-papaya/</link>
		<comments>http://thaifoodandtravel.com/blog/green-papaya/#comments</comments>
		<pubDate>Thu, 27 May 2010 07:05:32 +0000</pubDate>
		<dc:creator>Kasma Loha-unchit</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[ingredient]]></category>
		<category><![CDATA[fruit]]></category>
		<category><![CDATA[papaya]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[salad]]></category>

		<guid isPermaLink="false">http://thaifoodandtravel.com/blog/?p=200</guid>
		<description><![CDATA[Green, Unripe Papaya Makes Spicy Salad
(Click images to see a larger version.)
On the island of Samui in the Gulf of Thailand is a lovely family-run beach resort. Idyllic seaside bungalows are surrounded by some of the most beautiful papaya trees I have ever seen.
The first time I stayed there, I was so charmed by the [...]]]></description>
		<wfw:commentRss>http://thaifoodandtravel.com/blog/green-papaya/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Turmeric – Kamin (Wednesday Photo)</title>
		<link>http://thaifoodandtravel.com/blog/turmeric-kamin/</link>
		<comments>http://thaifoodandtravel.com/blog/turmeric-kamin/#comments</comments>
		<pubDate>Wed, 05 May 2010 07:05:33 +0000</pubDate>
		<dc:creator>Michael Babcock</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Wednesday Photo]]></category>
		<category><![CDATA[ingredient]]></category>
		<category><![CDATA[nakhon si thammarat]]></category>
		<category><![CDATA[turmeric]]></category>

		<guid isPermaLink="false">http://thaifoodandtravel.com/blog/?p=1873</guid>
		<description><![CDATA[Welcome to The Wednesday Photo – a new picture  each week highlighting something of interest in Thailand. Click on the picture to see a larger version.
Gorgeous Turmeric Root
Most people know turmeric in the dried form as found in Indian curry pastes. In the south of Thailand turmeric is used fresh in such dishes as [...]]]></description>
		<wfw:commentRss>http://thaifoodandtravel.com/blog/turmeric-kamin/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Thai Salt and Pepper</title>
		<link>http://thaifoodandtravel.com/blog/thai-salt-and-pepper/</link>
		<comments>http://thaifoodandtravel.com/blog/thai-salt-and-pepper/#comments</comments>
		<pubDate>Sun, 25 Apr 2010 07:05:21 +0000</pubDate>
		<dc:creator>Michael Babcock</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[ingredient]]></category>
		<category><![CDATA[chillies]]></category>
		<category><![CDATA[fish sauce]]></category>

		<guid isPermaLink="false">http://thaifoodandtravel.com/blog/?p=1752</guid>
		<description><![CDATA[

(Click pictures to see larger image.)
Recently while doing a google search I was surprised that no one seems to have written much about &#8220;Thai salt and pepper.&#8221;
You might suppose that there&#8217;s not a whole lot to say. In the United States on nearly every table you find salt and pepper shakers. I remember that my [...]]]></description>
		<wfw:commentRss>http://thaifoodandtravel.com/blog/thai-salt-and-pepper/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Galanga – Kah</title>
		<link>http://thaifoodandtravel.com/blog/galanga/</link>
		<comments>http://thaifoodandtravel.com/blog/galanga/#comments</comments>
		<pubDate>Thu, 15 Apr 2010 07:05:25 +0000</pubDate>
		<dc:creator>Kasma Loha-unchit</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[ingredient]]></category>
		<category><![CDATA[galanga]]></category>
		<category><![CDATA[ginger]]></category>

		<guid isPermaLink="false">http://thaifoodandtravel.com/blog/?p=167</guid>
		<description><![CDATA[A Robust Member of the Ginger Family, Galanga Accents Creamy Thai Coconut Soup with Tangy Spiciness
(Click pictures to see larger image.)
Last to awaken from winter’s slumber, the tropical plants in my garden are putting forth vigorous new growth. Shiny new leaves are unfolding from my precious kaffir lime tree and pink new shoots are joyously [...]]]></description>
		<wfw:commentRss>http://thaifoodandtravel.com/blog/galanga/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Grow Your Own Kaffir Lime Tree</title>
		<link>http://thaifoodandtravel.com/blog/grow-your-own-kaffir-lime-tree/</link>
		<comments>http://thaifoodandtravel.com/blog/grow-your-own-kaffir-lime-tree/#comments</comments>
		<pubDate>Sat, 27 Mar 2010 07:05:41 +0000</pubDate>
		<dc:creator>Kasma Loha-unchit</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[ingredient]]></category>
		<category><![CDATA[kaffir lime]]></category>

		<guid isPermaLink="false">http://thaifoodandtravel.com/blog/?p=172</guid>
		<description><![CDATA[Grow Your Own Kaffir Lime Tree for a Ready Supply of Aromatic Leaves
(Click pictures to see a larger image.)
Sunshine, warmth and the longer days of spring has brought my precious little kaffir* (see note at end of article) lime tree back to life. After shivering for several months in the cold and dark days of winter, [...]]]></description>
		<wfw:commentRss>http://thaifoodandtravel.com/blog/grow-your-own-kaffir-lime-tree/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>Peppercorns</title>
		<link>http://thaifoodandtravel.com/blog/peppercorns/</link>
		<comments>http://thaifoodandtravel.com/blog/peppercorns/#comments</comments>
		<pubDate>Thu, 18 Feb 2010 07:05:16 +0000</pubDate>
		<dc:creator>Kasma Loha-unchit</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[ingredient]]></category>
		<category><![CDATA[peppercorns]]></category>

		<guid isPermaLink="false">http://thaifoodandtravel.com/blog/?p=208</guid>
		<description><![CDATA[Peppercorns Spiced Up Asian Foods Before Chiles
Click pictures to see a larger version.
The fiery hot foods of India, western China and Southeast Asia had quite a different character prior to the sixteenth century. Chile peppers, which today are so inseparable from many of Asia’s cuisines, did not actually arrive until the adventuring Portugese first sailed [...]]]></description>
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		<slash:comments>3</slash:comments>
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