Aroma—silent and invisible—shapes how we experience flavor more than any other sense. Studies suggest that about 70% of what we register as “flavor” comes from scent, though the proportion shifts with the type of food, its temperature, and the eater’s cultural background. Smell works alongside taste, texture, and even the quiet sounds of eating to form a single, seamless impression.
In Thai cooking, aroma carries an even more layered role. It ties together fresh herbs, medicinal roots, dried spices, and fermented elements, building the invisible architecture that supports the cuisine as a whole. For those who grew up with these scents, they evoke deep feelings of memory and comfort. They balance brightness with maturity, move easily between restraint and exuberance, and can turn a dish’s rhythm from stillness to celebration.
For a creative Thai cook, reading the aromatic patterns in complex preparations such as curry pastes reveals the logic beneath the recipe. It opens the way to guide a dish as it develops, moving from the concentrated paste to a living expression of Thai culinary rhythm—layered with aromas and flavors, shaped with clarity and purpose—and culminating in a memorable taste narrative that leaves a lasting impact.
What follows begins with the foundational science of how aroma works at the biological and chemical level. This first part examines how our bodies detect and process scent through taste receptors, dual smell pathways, and temperature-sensitive channels. It explores how physical factors—heat, fat, texture, and starch structures—control when and how aromas are released. It concludes with the chemical mechanisms of pH and salt that determine volatile escape, and how culture and memory shape our neural responses to these compounds.
Future installments will build on this foundation to explore the specific volatile compounds that give Thai ingredients their character, the language and frameworks for describing and classifying these aromas, regional variations in aromatic traditions, and the practical techniques for layering and timing these elements. The series will ultimately unite this scientific understanding with traditional knowledge and professional strategies into a comprehensive approach to mastering aroma in Thai cuisine.
Class Content
The type of chilies – fresh, dried or rehydrated – and how they are processed into the curry paste have a significant influence on the dish’s flavor, color, aroma and heat profile. Fresh chilies inject an immediate, sharp spike of heat that rushes in with a piercing, punctuating intensity, a grassy aroma and fruity liveliness. Dried chilies, on the other hand, impart a subtle warmth alongside rich, earthy notes that gradually build up into a steady, lingering burn. The choice of the chili variety will also shape the curry’s flavor. Through an informed selection and processing of chilies, cooks can navigate between mild and spicy, fruity and earthy, and bright and mellow flavors, creating a complex and nuanced heart for their curries.
This water-based, spicy chicken curry is made with corn-yellow rendered chicken fat instead of coconut cream. Dark reddish-brown in color, this full-bodied and fatty beak-to-tail curry presents the chicken identity and personality in both a corporeal and tasty manner. Spices such as cardamom, nutmeg, mace and clove are added into the curry paste to temper the gamey-irony flavor of the offal and deodorize the meat, resulting in a luscious dish that is beautifully layered with textures and flavors.
Elaborate Multi-Course Royal Thai Samrub
Thai desserts are usually made from common ingredients and therefore very popular. However, it was only during the 17th century that desserts and sweets actually became part of everyday meals. In the old days, they were served only at auspicious occasions and ceremonies.
During wedding ceremonies, for example, four kinds of sweets are usually served, collectively known as “the four plates dessert” (ขนมสี่ถ้วย ; khanohm see thuay). The ancient Thai expression “To eat four cups of dessert” (กินสี่ถ้วย ; gin see thuay ) used in the central region of the kingdom as an idiom referring to a wedding banquet.
