Three Friends Spice – สามเกลอ: The Hidden Secret of Thai Cooking

If you’ve ever eaten Thai food and thought, “Wow, why does this taste so comforting yet so flavorful?”—there’s a good chance the answer lies in something called สามเกลอ (pronounced saam-gleua).

Literally translated as “Three Friends,” this humble spice paste has been a best-kept secret in Thai kitchens for generations. It doesn’t get the spotlight like curry pastes or chili sauces but ask any Thai cook and they’ll tell you: without สามเกลอ, everyday Thai cooking just wouldn’t taste the same.

What exactly is “Three Friends”?

Think of it as the Thai version of a flavor starter. Just like how French cooking leans on a mirepoix of onion, carrot, and celery, or Italian sauces begin with garlic and olive oil, Thai food often begins with Three Friends.

The name comes from its three inseparable ingredients:

• Garlic (kra tiem)
• White peppercorns (prik thai khao)
• Cilantro roots (raak pak chee)

Together, these three create a paste that’s savory, aromatic, and peppery with just the right amount of earthiness. Traditionally, they’re pounded in a mortar and pestle until they release their oils and transform into a fragrant base.

And yes—cilantro roots, not just the leaves. The roots are prized in Thai cooking for their intense aroma. If you can find them at an Asian market, grab them! They’ll change the way you season food.

How do Thais use it?

That’s the beauty of สามเกลอ—it’s incredibly versatile. Here are a few everyday ways it shows up in Thai kitchens:

• Soups: Added to clear broths with chicken or pork meatballs, giving that warm, homey flavor.
• Marinades: Mixed with soy sauce or fish sauce to season chicken, pork, or seafood before grilling, frying, or roasting.
• Stir-fries: The backbone of dishes like garlic pepper chicken (gai pad kratiem prik thai).
• Curries and stews: Sometimes fried briefly before curry paste to deepen the flavor.

For most Thai families, Three Friends isn’t a fancy recipe—it’s just part of cooking. A spoonful here, a quick marinade there. It’s the seasoning trio you don’t really think about but can’t live without.

Can you make it at home?

Absolutely. All you need are the three ingredients, a mortar and pestle (or even a food processor), and a little patience. Pound or blend them into a coarse paste and keep it handy for quick cooking.

• No cilantro roots? Don’t worry—you can substitute stems and leaves, though the flavor will be lighter.
• Where to start? Try using it as a marinade for grilled chicken or drop a spoonful into a clear chicken soup. You’ll be amazed at how much flavor those “three friends” add.

Why it matters

Part of what makes Thai food so special is how much care goes into balancing flavors. Three Friends is the quiet base note—the thing that makes dishes feel round, comforting, and deeply Thai.

So the next time you taste a bowl of Tom Kha soup, a garlic-pepper stir-fry, or even a humble clear broth and wonder why it tastes so good… it might just be thanks to these three little friends working together.