• Nam Jim Seafood — Seafood Dipping Sauce on a coloured background
  • Nam Jim Seafood — Seafood Dipping Sauce with a prepared dish
  • Nam Jim Seafood — Seafood Dipping Sauce with ingredients and spices
  • Nam Jim Seafood: Flasche mit frischen Zutaten
  • Nam Jim Seafood: geöffnetes Flasche mit Paste und Zutaten
  • Nam Jim Seafood: Flasche mit Löffel
  • Nam Jim Seafood – Limettensaft, Knoblauch, Chili (thaani-infografik-nam-jim-seafood-zutaten-v3)
  • Nam Jim Seafood – Zu Garnelen, Zu Muscheln, Zu gegrilltem Fisch (thaani-infografik-nam-jim-seafood-anwendung-v3)
  • Nam Jim Seafood – Schärfegrad 4 von 5 (thaani-infografik-nam-jim-seafood-schaerfe-v3)
  • Nam Jim Seafood Dipsauce, 250-ml-Flasche, Etikett Vorderseite
  • Nam Jim Seafood Dipsauce, 250-ml-Flasche, Etikett Zutaten
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Sauces & Dressings

Nam Jim Seafood — Seafood Dipping Sauce

Nam Jim Seafood — Seafood Dipping Sauce

Seafood dipping sauce

The iconic seafood dip from Thailand: crisp chili heat, fresh garlic, and a lime kick. Perfect with shrimp, mussels, or grilled fish. Heat level 4 out of 5.

CHF 10.90
CHF 10.90
CHF 4.36/100ml
Sale Coming soon

10 Portionen CHF 1.09 / serving

incl. VAT plus shipping.
  • Handmade in small batches
  • No additives or preservatives
  • Thai recipes for your kitchen

Choose your flavor

Choose quantity: 1 bottle

Other quantity
In production. Expected to be available from mid to late November.
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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.

    Laborbericht öffnenSo prüfen wir

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Description

The iconic seafood dip from Thailand: crisp chili heat, fresh garlic, and a lime kick. Perfect with shrimp, mussels, or grilled fish. Heat level 4 out of 5.

Ingredients

Lime juice, garlic, water, cane/coconut sugar, chilies, fish sauce, coriander root, pink Himalayan salt, coriander leaves (dried)

Application

Chill Chill the glass; the dip tastes best fresh from the refrigerator.

Grill Grill or steam shrimp, mussels, or fish.

Dip Dip generously. That’s all you need.

Storage & Shelf Life

After opening, store at +2 to +6 °C and consume within 2 weeks.

Allergens
  • Fish

Nutritional values per 100 g
Durchschnittliche Nährwerte pro 100 g
Energie 387 kJ / 91 kcal
Fett 0.7 g
davon gesättigte Fettsäuren 0.2 g
Kohlenhydrate 19 g
davon Zucker 12 g
Eiweiss 2.6 g
Salz 2.8 g
View full details

Profile

At a glance

  • Produktlinie

    Sauces & Dressings

  • Auf dem Etikett

    Seafood dipping sauce

  • Schärfegrad

  • Allergene

    • Fish

  • Lagerung

    After opening, store at +2 to +6 °C and consume within 2 weeks.

  • Bottled in

    250 ml bottle

  • Quality

    Laboratory tested

Flavor profile

This is what the glass tastes like

Schärfe

Richtig scharf

Fresh chilies, processed raw: The heat is sharp and bright.

  • Sweetie
  • Acid
  • Umami

Aromen

  • Lime
  • garlic
  • cilantro
  • green chili
Gegrillte Crevetten und Muscheln mit Nam Jim Seafood Dip

The signature dish

Grilled seafood

Seafood dipping sauce

Crisp chili heat, raw garlic, plenty of lime: Nam Jim is the dip found on every table next to a Thai seafood grill. Cold from the jar, served straight to the table.

Matches with

  • Shrimp
  • Mussels
  • Grilled fish
  • Lime

Coast & Gulf of Thailand

Where the fish meets the grill

The story behind it

Where Nam Jim Seafood comes from

Wherever fish is grilled in Thailand, Nam Jim is sure to be nearby. Along the coasts and around the gulf, this green dipping sauce is as essential to seafood as a slice of lime.

It isn't cooked, but rather mixed fresh—raw garlic, fresh chili, plenty of lime. That is why it tastes so direct.

Typical of
Coastal regions
Preparation
Raw, never cooked
Classic with
Shrimp & mussels

In the jar

Selected ingredients

What defines the taste of this recipe.

Lime juiceFor a fresh, clear acidity.

Lime juice complements the sweet and salty notes of the recipe.

GarlicFor a bold, hearty flavor.

Garlic is part of the aromatic base of this recipe.

ChiliChili brings the heat.

Start with a small amount and season to taste.

Coriander rootCoriander aroma from the root.

Here, the recipe calls for the root of the coriander, not just the leaf.

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.

9 Ingredients. Nothing else.

  • Lime juice
  • garlic
  • water
  • cane/coconut sugar
  • chilies
  • fish sauce
  • coriander root
  • pink Himalayan salt
  • coriander leavesdried

AllergensFish

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

Nam Jim is served cold, the grill takes care of everything else.

Cooling
Chill the jar; the dip tastes best fresh from the refrigerator.
Grilling
Grill or steam the shrimp, mussels, or fish.
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.

  1. Original recipe

    We cook according to recipes from Thailand. Not adapted, but authentic.

  2. Handmade

    Small batches, hand-stirred. No additives, no fillers, no preservatives.

  3. Gläser laufen unter der Abfüllanlage durch, dahinter die THAANI-Wand

    Shipping from Switzerland

    Picked and shipped by Wohnwerk Basel.

Quality you can read up on.

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 complete declaration on the label.

  • Ingredients and allergens clearly disclosed
  • Laboratory reports to the respective product sample
View lab report

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 the entire range on a scale, and where your jar fits into it.

  1. No heat

    ohne Chili

  2. Very mild

  3. Mild

  4. Noticeable

  5. Hot

  6. Very hot

The scale is our own: it compares the varieties with each other, not against 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, then stir in 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 displays its heat level from 0 to 5 on the label, and at the top of this page next to the product name. With coconut milk, you can make any dish milder 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 the exact storage instructions for each product in the Storage section.

Where do the recipes come from?

Our products are made according to original Thai recipes, cooked by hand in small batches.

Not conforming. But authentic.