One of the key steps in Thailand travelers quickly learn to say in Thai "is not spicy." That said, those whose taste buds crave the scorching heat of a fire Meals are often surprised how hot not a typical Thai dish is served. The chili was introduced in Thailand by Portuguese explorers who discovered the plants in South America. Thai food, then had the salty taste, intensely salty canned fish for flavor. When the peppers came, he created an ideal partner for salty, fish tea with a spicy punch just as powerful. This marriage of his "thud," salty and spicy still living in specialized hawkers or papaya salad.
Those living outside of Thailand with access to a Thai restaurant would probably come across this dish. In essence, the sound is a tum papaya salad and julienne tomato, seasoned with lemon juice, garlic, fish sauce, pepper and a pinch of sugar to complement the flavor. In Thailand, however, the mixture described is often only a screen to support exotic goodies loads available for customization, with the most popular being "tum could plara" which includes land crabs preserved (little black creatures that roam the rice) and pickled fish, and "pa tum" that piles up a shellfish assortment, canned snails, wild seeds, bean sprouts, and a good amount of canned fish mentioned above.
While most Westerners can not tolerate the idea of eating raw, salted, marinated, it is fascinating to see that stinky stuff was very popular in Roman times, when it was known as "garum". Garum was made from fermented small fish. Fish and their intestines were soaked in salt and cured in the sun for months. The solid melted into the liquid during this process and salt prevents decay. Jugs of equipment found in many preserved Roman excavations, including Pompeii.
But back to Asia, especially in Thailand, where the spice is still a taste of love (or hate) about Thai food: If anything, it should be noted that Thai food is a about balance. I just recently watching an American TV show, where the chef goes to a Thai restaurant based in Los Angeles famous for its "hotter than hell" noodle dish. The noodles come floating in a combustion both made with 9 tablespoons stacking a secret blend of spices and about 6-7 chopped jalapenos. The lure sells the dish, the American lust for the charisma that keeps alive spicy Thai food myth.
Yes, Thais whose taste buds are so insensitive to spice they add peppers to your meals with pure abandon, but generally peppers are added to point to all the dishes of pain. In fact, walking for the average restaurant throughout Thailand, have a bowl of noodles (fast national food) and what comes with it is a condiment tray probably contains vinegar capsules, fish sauce, sugar and yes dried chilli.