Image: Mai Siam

Welcome to Mai Siam


 “The ‘Mai Siam’ or ‘Siamese Silk’ range of sauces and pastes comes to you directly from Thailand. They have been developed over many generations in traditional family kitchens since the introduction to Thailand of coconut milk & chilli in the 13th and 16th centuries. Along with these classic Thai ingredients the evolving recipes benefited from the introduction of garlic, onion, lemongrass, galangal, pungent kaffir lime and Krachai.

We have selected the best and most refined cooking of Thai cuisine; through the Mai Siam range we bring you the flavours of Thailand in your own kitchen as you would taste them in the country itself. We hope you enjoy cooking with our Mai Siam range, where the taste of Thai cuisine truly comes alive.” 

Even those who have not visited Bangkok, Phutket or Koh Samui will know of the popularity of Thai cuisine in the UK today, and probably enjoyed it in one of the many excellent Thai restaurants. For very good reason, Thai food is loved throughout the world.

Thailand, formerly Siam, has absorbed culinary influences from Europe, the Indian sub-continent, China and South East Asia. Situated on the ancient trade routes between East and West, Siam avoided colonisation but took spices from India, chillies from Portugese traders and cooking methods from the Chinese. Rice grows well in the central plains, and China contributed the method of making noodles. Coconut palms were successfully introduced to the Southern Isthmus and are the keynote of the region’s specialities. By adding the plentiful seafood from the Indian Ocean and Gulf of Thailand, and fruit and vegetables from the fertile central region, the ingenuity of the Thai people developed their unique and delightfully simple dishes.

Taking its name from the most famous of the Far Eastern trade routes, Mai Siam, or Siamese Silk, helps to recreate the unforgettable experience of Thai cooking in every kitchen.