Thai Spice Blend for Seasoning and Cooking

Thai spice blends often combine multiple exotic ingredients such as lemongrass, galangal, and kaffir lime leaves. We combined dried lemongrass (easy-to-find dried lemon peel works, too) with common spices such as ginger (a cousin of galangal) to achieve that distinct Thai flavor.

Try adding it to a vegetable stir-fry and top with fresh cilantro; sprinkle it over a salad of chopped green papaya and bean sprouts; use it to season steamed vegetables and jasmine rice; or make a quick peanut sauce by mixing with peanut butter, tamari, vinegar, and water.

By Darshana Thacker Wendel,


  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 tablespoon ground ginger
  • 1 tablespoon paprika
  • 1 tablespoon dried basil
  • 2 teaspoons dried lemon zest
  • 2 teaspoons dried lemongrass or lemon zest
  • ½ teaspoon ground coriander
  • ⅛ teaspoon cayenne pepper
  • ⅛ teaspoon ground white or black pepper


  • In a blender or spice grinder combine all ingredients. Blend to a fine powder. Transfer to an airtight container and store in a cool, dry place up to 6 months.

Comments (20)

(5 from 2 votes)

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This looks a very useful, easy spice blend to have on hand. I would suggest that the basil be specifically Thai basil. It is a world away from the standard basil used in the USA and also different from holy basil, which is also popular in Asian cooking. Just opening a container of dried Thai basil brings the scent of Thailand to mind and will give your spice blend a more authentic aroma. If you don’t have an Asian grocery near you, it is available via Amazon.

Katherine L

I have just discovered Masterfoods have deleted the Thai Seasoning in NZ because it doesn't sell. What rot! So this recipe is now my go-to. Thank you!

Rae Johnson

I know right? So disappointing to see it gone from NZ. I emailed masterfoods and they said they no longer make it. It was the best but I will try this recipe.


Question: What type of paprika should be used here? Sweet? Hot? Hungarian? Smoked?

Megan Edwards

Hi Jackie, Sweet paprika (which can often be labeled as just "paprika") is best in this dish. Let us know how it turns out!

Kitchenhutt Spices

Thank you for sharing this informative one. Contact us if you want to order spices online at wholesale price....

Melinda Cantu

Please send recipe for Thai Spice Blend. Thank you.


Click the link in the ingredient list. It will take you to the recipe.


Hi Karen, I would assume it is the same ground ginger, because the ground ginger used for baking is just dried, ground ginger root :) If I had fresh ginger, I'd probably use that in any recipe that called for this spice mix. But if I was intending to store the spice mix, I'd just use the ground ginger. Hope that helps.


Question: I assume that the ground ginger to be used here is not the ground ginger used in baking. I buy ginger root all the time for cooking. Do I need to take a piece and dry it first before grinding for this recipe? Please advise. Thank you.


Hi this seasoning sounds wonderful, would you call it a Southeast Asian Spice blend I have been trying so hard to replicate the Hello Fresh (SEA spice blend).


Can I use fresh lemongrass since I have a plant ?


So you put in a total of 4 tsp. dried lemon zest if you don't have lemongrass?


I was wondering that as well. Does appear that way.


Where do you get dried lemon zest? Or is it make your own?


Yes, I’ve seen it at the store! I imagine it’s cheap and easy to make your own though. Bet there’s a video out there on that….

Meg Lamken

Great vegan recipes to keep you eating happy and healthy!

Samantha Allerton

I just tried this and it was delicious! Instead of using plant milk, I put in a couple scoops of plain/original hummus. (About 1/4 cup). It lightened up the color of the soup and tasted sooooooooo good! Highly recommend!

Sue Ellen

I never thought to use hummus in soup, wow… thank you!


I would have never thought of using hummus in soup. I have some hummus I made earlier in the week & didn't know what to do with it other than freezing it. What a great idea! I'll be using it tonight for dinner, thank you!

About the Author

Headshot of Darshana Thacker

About the Author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.
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