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''Nam phrik'' ((タイ語:น้ำพริก), , lit. "fluid chili") is a generic term that may refer to any of the types of more or less viscous, spicy, chili-based, hot sauces typical of Thai cuisine. Usual ingredients for ''nam phrik'' are fresh or dry chilies, garlic, shallots, lime juice and often some kind of fish or shrimp paste. In the traditional way of preparing the sauce, the ingredients are pounded together using a mortar and pestle, with either salt or fish sauce added to taste. ''Nam phrik'' is normally served on small saucers placed by the main dish as a condiment or dip for bland preparations, such as raw or boiled greens, fish, poultry and meats. Depending on the type, the region and the family that prepares it, ''nam phrik'' may vary in texture from a liquid to a paste to an almost dry, granular, or powdery consistency. Instead of ''khrueang kaeng'' or ''phrik kaeng'', the words ''nam phrik'' can also be used to denote Thai curry pastes such as in ''nam phrik kaeng som'' for ''kaeng som'' or ''nam phrik kaeng phet'' for ''kaeng phet''.〔http://www.thaifoodmaster.com/recipes/basic_techniques/thai_curry_paste_recipes/829〕 ==History== The first Westerner to report of ''nam phrik'' was Simon de la Loubère. As the French ambassador to the court of Ayutthaya in 1687-1688 he notes that it contains "a mustard like sauce, which consisted of Cray Fish corrupted (fermented fish); which they called ''kapi''." King Chulalongkorn, regarded as one of the greatest kings of Thailand, repeatedly stated during his tour of Europe in 1907 that, besides ''khai chiao'' (omelette), he most missed ''nam phrik''.〔http://scholarbank.nus.edu.sg/bitstream/handle/10635/17685/2.%20Thesis%20body%20-%20What%20is%20Thai%20Cuisine.pdf?sequence=2〕 The chef David Thompson, an acknowledged expert on Thai cuisine, writes, "They are at the very core of Thai cooking and have fed the Thai from their distant past to the present." Chili peppers originated in the Americas, where they have been cultivated for over 6,000 years. They were probably introduced to Asia, and Thailand, in the 16th century by Portuguese emissaries and traders in what is known as the Columbian Exchange.〔http://www.chaine-thailand.com/thai_food.php〕 〔http://travelingchili.com/articles/category/chilies/〕 Before chili peppers were known and enthusiastically embraced in Thai cuisine, other spices such as black pepper, long pepper, and Sichuan pepper were used instead to achieve the desired "spiciness".〔(On the Role of Food Habits in the Context of the Identity and Cultural Heritage of South and South East Asia )〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Nam phrik」の詳細全文を読む スポンサード リンク
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