Sauces & Dressings
Som Tam — Salad Dressing
Som Tam — Salad Dressing
Som Tum sauce
Spicy Thai sauce for green papaya salad. Also pairs well with carrot or cucumber salad. Flavor: sour, spicy, umami.
8 Portionen CHF 1.36 / 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
Spicy Thai sauce for green papaya salad. Also pairs well with carrot or cucumber salad. Flavor: sour, spicy, umami.
Ingredients
Ingredients
Cane/coconut sugar blend, tamarind concentrate, fish sauce, cane sugar, lime juice
Application
Application
Grate Coarsely grate the green papaya or carrot.
Crush Lightly crush in a mortar so that it absorbs the dressing.
Dress Add dressing, toss, and sprinkle with peanuts.
Storage & Shelf Life
Storage & Shelf Life
After opening, store at +2 to +6 °C and consume within 2 weeks
Allergens
Allergens
- Fish
Nutritional values per 100 g
Nutritional values per 100 g
| Energie | 834 kJ / 196 kcal |
|---|---|
| Fett | 0 g |
| davon gesättigte Fettsäuren | 0 g |
| Kohlenhydrate | 46 g |
| davon Zucker | 46 g |
| Eiweiss | 2.6 g |
| Salz | 4.9 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
Som Tum sauce
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Schärfegrad
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Allergene
- Fish
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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
Ohne Schärfe
Without spice: you can add as much chili as you like yourself.
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Sweetie
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Acid
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Umami
Aromen
- Tamarind
- palm sugar
- fish sauce
- lime
The signature dish
Som Tam
Som Tum
Matches with
- Green papaya
- Carrot or cucumber
- Peanuts
Isan
Northeast
The story behind it
Where Som Tam comes from
Som Tam originates from Isaan and has since spread throughout Thailand. Green papaya is grated and pounded in a clay mortar—not crushed, but bruised so that it absorbs the dressing.
The result is a salad that hits all four flavor profiles at once: sour, sweet, salty, and spicy.
- Typical of
- Isaan
- Name means
- Sour pounded
- Classic with
- Green papaya
In the jar
Selected ingredients
What defines the flavor of this recipe.
TamarindA fruity, tart note.
Tamarind complements the sweet and savory ingredients of the recipe.
Lime juiceFor a fresh, clear acidity.
Lime juice complements the sweet and salty notes of the recipe.
Fish sauceFor a salty, savory note.
Fish sauce contains fish. Please refer to the complete allergen labeling.
Cane and coconut sugarThe sweet side of the recipe.
The exact type of sugar or sugar blend is specified in the full list of ingredients.
Selected ingredients. See the complete ingredient and allergen list above and on the label.
Honestly declared
Here's what's inside
In the order stipulated by the declaration: the largest quantity first.
5 Ingredients. Nothing more.
- Cane/coconut sugar blend
- tamarind concentrate
- fish sauce
- cane sugar
- lime juice
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
Pre-seasoned in a jar, the rest takes three simple steps.
- Grate
- Coarsely grate the green papaya or carrot.
- Stomp
- Crush briefly in a mortar so that it absorbs the dressing.
- Turn on
- Add the dressing, fold it in, and sprinkle with peanuts.
- 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 using recipes from Thailand. Not adapted, but authentic.
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Handmade production
Small batches, stirred by hand. 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 lab 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 by 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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Without 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 against Scoville ratings.
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 add protein and vegetables. The dish is 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. 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 the 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. But authentic.
