Chilli Queen Rachini Phrik Sot

A popular Thai dipping sauce made from shrimp paste pounded with chilies, garlic, lime, and palm sugar. It has a balanced salty, sour, and spicy taste with a fragrant shrimp paste aroma. Popularly eaten with fresh vegetables, blanched vegetables, or fried mackerel.

Chili paste made with pounded sour mango, providing a sour taste from the mango instead of lime. The flavor is intense, with sourness leading, followed by saltiness and spiciness. Eating with fresh vegetables stimulates the appetite.

Chili paste containing cooked fresh shrimp meat, either whole or roughly chopped. Rich flavor, fragrant with chilies and herbs, with a bouncy texture from the shrimp. Eaten with hot steamed rice.

Stir-fried shrimp paste chili sauce, seasoned to perfection with sour, salty, and sweet flavors. Often includes sweet pork and salted egg as ingredients. Served with fresh vegetables and steamed rice.

A rich, dark red chili paste with a dominant spicy flavor, followed by salty and slightly sweet notes. It has a fragrant aroma of roasted dried chilies. Popularly eaten with sticky rice, boiled vegetables, or fried fish.

A zesty dipping sauce made from finely minced fermented fish, mixed with Thai herbs such as galangal, lemongrass, and kaffir lime leaves. The flavor is intense, fragrant with herbs and fermented fish. Eaten with fresh vegetables.