Sauces & Dressings
Nam Jim Gai — Sweet and sour dipping sauce
Nam Jim Gai — Sweet and sour dipping sauce
Dipping sauce for fried food
Thai dipping sauce for grilled chicken. Also goes perfectly with other grilled dishes and spring rolls. Flavor: sweet, sour. Heat level 1 out of 5.
10 Portionen CHF 1.09 / serving
- Handcrafted in small batches
- No additives or preservatives
- Thai recipes for your kitchen
Choose your flavor
Choose quantity: 1 bottle
Other quantity
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- Handmade
- Thai recipes
- Small Batches
- No preservatives
- No additives
- Ingredients disclosed
-
Laboratory-tested formula
Die Analyse dieser Produktprobe findest du im verlinkten Laborbericht.
Description
Description
Thai dipping sauce for grilled chicken. Also goes perfectly with other grilled dishes and spring rolls. Flavor: sweet, sour. Heat level 1 out of 5.
Ingredients
Ingredients
Cane sugar, apple cider vinegar, water, chili, pink Himalayan salt, garlic
Application
Application
Chill Chill the glass; the sauce tastes best chilled.
Grill Prepare chicken, skewers, or spring rolls.
Dip Dip generously. Nothing else is needed.
Storage & Shelf Life
Storage & Shelf Life
After opening, store at +2 to +6 °C and consume within 2 weeks
Nutritional values per 100 g
Nutritional values per 100 g
| Energie | 1134 kJ / 267 kcal |
|---|---|
| Fett | 0 g |
| davon gesättigte Fettsäuren | 0 g |
| Kohlenhydrate | 67 g |
| davon Zucker | 65 g |
| Eiweiss | <0,5 g |
| Salz | 3.9 g |
- Made by hand
- Thai recipes
- No preservatives
- View lab report
Profile
At a glance
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Produktlinie
Sauces & Dressings
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Auf dem Etikett
Dipping sauce for fried food
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Schärfegrad
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Lagerung
After opening, store at +2 to +6 °C and consume within 2 weeks
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Bottled in
250 ml bottle
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Quality
Laboratory tested
Flavor profile
This is how the glass tastes.
Schärfe
Mild
Mild: sweetness leads, chili follows.
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Sweetie
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Acid
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Umami
Aromen
- Cane sugar
- apple cider vinegar
- chili
- garlic
The signature dish
Sweet chili dipping sauce
Sweet chili sauce
Matches with
- Chicken & Skewers
- Spring rolls
- Deep-fried food
Central Thailand
From the grill stand
The story behind it
Where Nam Jim Gai comes from
For Gai Yang, Thai grilled chicken, this sauce is such an integral part that it is named after it. At grill stalls, it sits in bottles next to the charcoal.
In the West, it has become known as "sweet chili"—usually much sweeter than how it is prepared in Thailand.
- Typical of
- Central Thailand
- Belongs to
- Gai Yang
- Classic with
- Grill & Spring Rolls
In the jar
Selected ingredients
What defines the taste of this recipe.
ChiliChili brings the heat.
Start with a small amount and season to taste.
GarlicFor a rich, savory seasoning.
Garlic is part of the aromatic base of this recipe.
Cane sugarThe sweet side of the recipe.
The exact type of sugar or sugar blend is stated in the complete list of ingredients.
Apple cider vinegarAcidity as a counterpoint to sweetness.
Apple cider vinegar complements sugar, chili, and garlic in this sauce.
Selected ingredients. See the complete ingredient and allergen list above and on the label.
Honestly declared
Here's what's inside
In the order prescribed by the declaration: the largest quantity first.
6 Ingredients. Nothing more.
- Cane sugar
- apple cider vinegar
- water
- chili
- pink Himalayan salt
- garlic
The step width indicates the order, not the exact quantity. Percentages are shown where we specify them. Symbolic ingredient photos, not images of the specific batch.
How to use
Application
Pre-seasoned in a jar, the rest takes three simple steps.
- Cooling
- Chill the glass; the sauce tastes best cool.
- Grilling
- Prepare chicken, skewers, or spring rolls.
- Dip
- Dip generously. That's all it takes.
- Storage
- After opening, store at +2 to +6 °C and consume within 2 weeks.
Origin
This is how THAANI is made
Three steps from the original recipe to your glass.
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Original recipe
We cook according to recipes from Thailand. Not adapted, but authentic.
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Handmade production
Small batches, hand-stirred. No additives, no fillers, no preservatives.
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Shipping from Switzerland
Picked and shipped by Wohnwerk Basel.
Lab tested
Quality you can read up on.
We make the ingredients in our formulas transparent and provide available laboratory reports directly with the respective product.
A report documents the sample tested. You can find the full declaration on the label.
- Ingredients and allergens clearly disclosed
- Laboratory reports to the respective product sample
Production
A look into our kitchen.
This is how THAANI is made: Discover the ingredients, the manual labor, and the people behind our products.
Sharpness in comparison
Where this glass is standing
Spicy is relative. Here you can see our entire range on a scale, and where your jar fits into it.
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No heat
ohne Chili
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Very mild
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Mild
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Noticeable
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Hot
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Very hot
The scale is our own: it compares the varieties among themselves, not with Scoville values.
Frequently Asked Questions
The most frequently asked questions about our products, answered briefly.
How do I use the paste?
Toast one to two tablespoons in a little oil or coconut milk, add liquid, then add protein and vegetables. The dish is ready to serve in about 15 minutes. You can find the steps further up on this page.
How spicy is that?
Every variety features its heat level from 0 to 5 on the label, and at the top of this page next to the product name. You can make any dish milder at any time with coconut milk.
Are there any preservatives in it?
No. We cook according to original recipes without preservatives. Everything that is included is listed in full in the ingredients list on this page.
How should I store the glass?
The best-before date is on the label. Once opened, the jar should be kept in the refrigerator. You can find precise storage instructions for each product in the Storage section.
Where do the recipes come from?
Our products are created using original Thai recipes, cooked by hand in small batches.
Not conforming. But authentic.
