Draft:Nam Phrik Num

Nam Phrik num (Thai: น้ําพริกหนุ่ม, pronounced [nám pʰrík nùm]) is a Lanna food that has been known for a long time. It is a type of Nam Phrik with a green thick texture, made from Phrik num. The name Nam Phrik num means young age in Thai because it is made from Phrik num which is still raw. Nam Phrik num can be eaten with various types of foods and can be cooked in a variety of ways. It can be easily found in Northern Thailand, especially Chiangmai and nearby provinces.

It normally includes the main ingredient which is Capsicum annuum or in Thai tradition called Phrik num (Thai: พริกหนุ่ม, pronounced [pʰrík nùm]). It is a type of chili with a large shape similar to a long red pepper but the same light color as a bell pepper. The spiciness is moderated and fragrant which is appropriate for cooking. Its taste is not spicy compared to some Phrik such as paprika but spicier than bell pepper. It can be used for any period of chili shelf life either newly picked or stored for a long time to grill and pound with other ingredients e.g. grilled shallots, garlic, spring onions, salt, shrimp paste, etc. depending on the recipe.

History of Nam Phrik Num
Nam Phrik Num has its root in Thai traditional chili paste which has chili or Prik (พริก) as the main ingredient. Phrik in the Thai traditional recipe was influenced by a spice that is not a local spice in Thailand, but it originally came from America during the trading era before it was exported to Spain by Christopher Columbus. There is a note mentioned about Peter Mathew who was Christopher Columbus’s crew and was the one who brought spices back with him, from that he became an important person who made spices well-known and widespread.

Before the spices reached Thailand, the first country in Asia that got the spices was India. Then, it continued to be reached to Thailand in the Ayutthaya period by Portuguese merchants when doing shipping trade with Thailand. The important evidence that demonstrated how the Thai started eating Nam Phrik (น้ําพริก) since the Ayutthaya period is Du Royaume de Siam. The note mentioned a food with a texture of sauce that "their sauce was practical by adding some water and spices, garlic, onion, and some vegetables which have a nice smell" so it can be summarised that Nam Phrik occurred since the Ayutthaya period and has been known till these days.

The evidence of Nam phrik num is still imprecise in presence but it occurred to be a famous Lanna food for people in the past before Thai people tried to eat Nam Phrik in a variety of ways such as decking food with sticky rice, spicy soup, and various vegetables, etc.

It is a representative of Northern, Thailand because this menu was influenced by traditional food recipes in the Lanna period and passed down from old generations to new generations to become a popular food nowadays. Moreover, Num Phrik Num is like a representative of souvenirs from Northern in terms of food because most people say that when people from other provinces visit, travel, or go home to the Northern. Most people like to buy Nam Phrik Num to give to someone e.g. friends, parents, or lovers as the thing people shouldn't miss when they come to the North. Nam Phrik Num can be purchased or found easily in general or fresh markets or even ordered for tables in Northern restaurants.

Method
Nam Prik Num has numerous recipes that vary depending on the Northern province. Additionally, use components that are readily available in modest amounts which can be acquired at home. Traditionally, this is made using grilled Capsicum Annuum chiles and peeled shallots for seasoning and crushing purposes. The widely used grilled method can be utilized using a conveniently found Teflon or iron pan at home. However, the traditional approach, which usually uses a charcoal stove, gives Nam Prik a nice flavor and scent.

Thus, using the pestle and mortar we prepared previously, thoroughly pound the ingredients together and add a small amount of salt or fish sauce depending on personal preferences. Additionally, you can add spicy minced pickled fish or shrimp paste that has been roasted over a fire and wrapped in banana leaves to some recipes. Finally, when it is ready to be served, top with spring onions and coriander to provide some texture as well as color.

Nam Prik Num can be consumed in a variety of ways, including as dipped into sticky rice, Northern Thai sausage, fired pork sausage, grilled fermented pork, pork rinds, or even raw or cooked vegetables like cucumbers, long beans, eggplants, lead trees with boiled eggs, to bring out the flavors of these dishes. Furthermore, preserving Nam Prik Num for a long period is as simple as putting it in a jar or other container with a lid, tightening the lid, and keeping it in the refrigerator or another cool place.

Household consumption
Some households in Northen, Thailand usually have Nam Phrik Num in their house to eat with every meal. There are plenty of Nam Phrik with various tastes so they can be eaten with any kind of vegetables. Nam Phrik itself has a low amount of fat, so it does not gain your calories that much. Nam Phrik Num can be made by using general ingredients such as pepper, garlic, lime, etc. and because ingredients of Nam Phrik Num can be found in every season, so it always has in the market. In some shops, they put preservatives such as Benzoic acid and Sorbic acid in Nam Phrik Num to keep it longer because normally it is a delicatessen that can not be kept long before it expires.

Health benefit
Phrik Num has benefits for health that can help with healing colic, bloating, and Flatulence and has capsaicin substance to improve the respiratory system and other systems in the body but for preservatives Nam Phrik Num has either Benzoic acid or Sorbic acid, if it has many amounts of them, it can cause nausea, vomit, or decrease an effectiveness of liver and kidney. Normally, Nam Phrik is still very healthy for eating with a variation of food especially if eaten with vegetables, not only Phrik Num have a benefit for health, but also other ingredients of Nam Phrik Num have benefits to the body for example, shallots can warm body to help to fix the body, increase the effectiveness of brain, memory, blood, and heart. Garlic can help maintain skin to make it healthier, nourish bone, and help to avoid cancer, etc.

Nam Prik Num's high-nutrient content is derived from its antioxidant-rich components, which help shield human skin from free radicals produced by sunshine and prevent oxidative responses from other contaminants. Additionally, it has anti-aging properties that can restore and maintain human health. Furthermore, it can lessen the risk of certain illnesses, including cancer. illnesses about the brain, heart, diabetes, etc.

Epitome of Lanna cuisine
Overall, Nam Prik Num holds a significant story in terms of culture and history as one of the well-known traditional dipping menus that exemplify the harmony of flavor and culinary culture from many cultures that gather in Lanna, the former prosperous region of northern Thailand. This can make Thai citizens or international visitors who visit the north of Thailand should never miss in their lifetime.