Thai conventional food is unique with a mixture of assorted tastes and identified for its enthusiastic use of fresh herbs and spices. Historically, transitions of food traditions in Thailand could be classified into 4 eras—the first era is the Sukhothai era (1249–1583), rice be a staple food and eat with mainly derived fish. Food was produced in households with no commerce, and food-associated morbidities were minimal during this period. The second interval is the Ayutthaya period (1350–1767), a period influenced by Indian tradition, spices have been launched in the cuisines. The third period is the Thonburi period (1767–1782), influenced by…