The food of southern Thailand is noted for its sharp, intense flavours, the most dominant of which is the heat generated by chillies and the abundant  use of peppercorns. Not far behind is the sour taste provided by limes, vinegar and a variety of local herbs. To modify the intensity of these flavours, southern Thais eat large quantities of raw, fresh vegetables like cucumbers, aubergines, bean sprouts and green beans.

Bitterness is another taste enjoyed in the south. The Thais in general are more likely to appreciate food that is bitter than most cultures, but southerners are especially fond of it. The sataw bean, its most unique source, is found in the long, ladder-like pods of a tree that grows throughout southern Thailand.

The region is also famous for the quality and quantity of its seafood, and this is reflected in its cuisine. Seafood can be barbecued, steamed, stir-fried, eaten raw, cooked in liquids and grilled in foil or banana leaf envelopes.

The proximity to neighbouring countries has also opened up southern Thailand to influences from other cultures, such as the use of turmeric and other typically Indian spices and the enjoyment of noodles. Many of the people of the south are Muslim and this is seen in the inclusion of mussaman curries, flavoured with cinnamon and cardamon and often using potatoes.