Sauces & Dressings
Nam Jim Look Chin — Tamarind dipping sauce
Nam Jim Look Chin — Tamarind dipping sauce
Meatball dipping sauce
Aromatic dipping sauce with chili, tamarind, and fermented garlic. Perfect for glazed meatballs and anyone who loves authentic Thai cuisine. Heat level 3 out of 5.
10 Portionen CHF 1.09 / serving
- Handmade 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
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Laboratory-tested formula
Die Analyse dieser Produktprobe findest du im verlinkten Laborbericht.
Description
Description
Aromatic dipping sauce with chili, tamarind, and fermented garlic. Perfect for glazed meatballs and anyone who loves authentic Thai cuisine. Heat level 3 out of 5.
Ingredients
Ingredients
Sugar, tomatoes, water, tamarind 16.7%, garlic water, fermented garlic, dried chili, pink Himalayan salt, coriander root, cane/coconut sugar, dried coriander leaves
Application
Application
Chill Place the jar in the fridge and shake well.
Grill Grill meatballs, skewers, or vegetables.
Dip Dip directly from the jar.
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 | 756 kJ / 178 kcal |
|---|---|
| Fett | 0 g |
| davon gesättigte Fettsäuren | <0,1 g |
| Kohlenhydrate | 44 g |
| davon Zucker | 42 g |
| Eiweiss | 1 g |
| Salz | 2.1 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
Meatball dipping sauce
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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
That's how the glass tastes
Schärfe
Merklich scharf
Noticeably sharp: the acidity of the tamarind keeps the chili in check.
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Sweetie
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Acid
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Umami
Aromen
- Tamarind
- fermented garlic
- dried chili
- tomato
The signature dish
Nam Jim Look Chin
Meatball dipping sauce
Matches with
- Meatballs
- Grilled
- Grilled vegetables
All of Thailand
From the street corner
The story behind it
Where the name Jim Look Chin comes from
«Look chin» are the meatballs that glisten on skewers over charcoal at Thai street corners. They are never sold alone — the sauce is the reason you stop.
Tamarind, fermented garlic, and dried chili make for a dipping sauce that is dark and tart rather than sweet.
- Typical for
- All of Thailand
- Base
- Tamarind & fermented garlic
- Classic with
- Meatballs
In the jar
Selected ingredients
What defines the taste of this recipe.
TomatoesFruity tang from tomatoes.
Tomatoes form the base of this sauce and complement the tamarind.
TamarindA fruity, tart note.
Tamarind complements the sweet and savory ingredients in the recipe.
GarlicWith fermented garlic and garlic water.
This recipe contains fermented garlic and garlic water. The illustration shows the raw ingredient.
ChiliChili brings the heat.
Start with a small amount and season to taste.
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.
11 Ingredients. Nothing else.
- Sugar
- tomatoes
- water
- tamarind
- garlic water
- fermented garlic
- dried chili
- pink Himalayan salt
- coriander root
- cane/coconut sugar
- dried coriander leaves
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 and shake well.
- Grilling
- Grill meatballs, skewers, or vegetables.
- Dip
- Dip directly from the jar.
- 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 Thai recipes. Not adapted, but authentic.
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Handmade
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 tested sample. You can find the complete 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 with each other, not with Scoville values.
Frequently Asked Questions
The most frequently asked questions about our products, answered briefly.
How do I use the paste?
Sauté one to two tablespoons in a little oil or coconut milk, add liquid, protein, and vegetables. The dish will be ready in about 15 minutes. You can find the steps further up on this page.
How spicy is that?
Each 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 use coconut milk to mellow out any dish at any time.
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 conformist. Authentic.
