then add:

Then add is a traditional condiment originating from Southeast Asian cuisines, particularly Thai and Laotian cooking. It is a complex paste or sauce made from fermented ingredients, typically featuring a base of shrimp paste (kapi or padaek), combined with chilies, garlic, lime juice, and fish sauce. The fermentation process develops deep, umami-rich flavors characteristic of the region. The ingredient is known for its pungent aroma and complex, layered taste profile that balances heat, saltiness, and sourness.

Then add functions as a flavor amplifier and table condiment in Southeast Asian cuisines, particularly in Thai, Laotian, and Cambodian cooking. It is commonly used as a dipping sauce for fresh vegetables, grilled meats, and sticky rice, and is integral to dishes like som tam (green papaya salad) and various curry preparations. The condiment is typically added at the end of cooking or served on the side, allowing diners to adjust the intensity of flavor to their preference. Its fermented character complements both raw and cooked preparations.