MORE THAN JUST CONDIMENTS

New exhibition reveals the nostalgic appeal, regional variety and economic power of Thai sauces

- STORY: SUWITCHA CHAIYONG

Thais have several ways of adding flavour to dishes. Even simple dishes like kai jiao (omelette) and kai dow (fried egg) can be seasoned with condiments like ketchup, chilli sauce, soy or fish sauce.

Organised by the Creative Economy Agency (CEA), the exhibition "Thai Local Sauce: Aroi Ho, Aroi Yo (Delicious And Drizzled)" revealed that Thai sauces are one of the most popular export products.

The top five countries that imported Thai sauces in 2024 were the US (4.7 billion baht), Australia (2.7 billion baht), Japan (2.6 billion baht), the Philippines (2.4 billion baht) and the Netherlands (2.3 billion baht). Among several kinds of sauces, the three most popular were chilli sauce (7.1 billion baht), fish sauce (2.9 billion baht) and soy sauce (2 billion baht).

Monnapa Panichkriangkrai, exhibition curator and senior knowledge management officer at CEA, explained that Thai sauces are popular export products because they are the most convenient way to bring out the taste of Thai cuisine.

"Thai Local Sauce: Aroi Ho, Aroi Yo" informs visitors that Thai sauces are not only condiments in a kitchen. Their sale can drive growth of Thailand's creative economy which includes food, tourism and design industries. The exhibition is divided into three main sections — Saucetalgia; Sauce, Source: Born Of Plenty, Made To Season; Sauce Power; and an other special section called Cooked To Order Food.

Saucetalgia refers to sauces that remind people of childhood comfort food. The props in this section replicate a kitchen and a video on the "kitchen counter" displays how a mother or a grandmother cooks her signature dish for their loved ones.