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Problem statement: The problem of research is derived from a lack of study and&#13; understanding about the production of condiment Isan food and ingredients being introduced into&#13; commercial, even though Isan food is popular among consumers, widespread both inside and&#13; outside the country. The government introduced a policy to expand trade to create an export value of&#13; Isan products. The purpose of the research is to study local wisdom in field of application of&#13; ingredients used in Isan food. The purpose is to study about problems of applying local wisdom to&#13; produce Isan food for consumption into commercial. Approach: The fields of study are Kalasin,&#13; Khon kaen, Maha Sarakham and Roi-Et. These are the places of Isan food local culture and original&#13; application of Isan food that have been producing to present and also popular among consumers&#13; widespread. There are 5 types of food that are chosen to be proposition; Kaeng Wai (Curry Wai),&#13; Kai Yang (Roasting chicken), Tom Kai Ban (Boiled chicken), Mok Lab Pla Thong (Grilled Lab Pla&#13; Thong) and Om Pla (Fish soup) from 9 restaurants. Using qualitative research for data gathering&#13; from concerning document, data will be collected from fieldwork, survey, observation, interviews&#13; and focus group discussion from a group of totally 71 informants, presenting the result by using&#13; analytical descriptive. Results: The local wisdom of application of Isan food ingredients is an herb&#13; that is easy to find in the local area. It is used for the deodorizing of meat and as a garnish to give&#13; taste and flavor to the consumer. Isan food is highlighted as spicy and salty. A Spicy taste is from&#13; hot chili and dried chili. A Salty taste can be regarded as an important deliciousness that is an&#13; identity of Isan food from pickled fish and salt. The problem of using application of local wisdom&#13; for production of condiment Isan food ingredient is the lack of available product and it is quite&#13; expensive in some seasons. Problems are encountered with low quality products, rear of labor and&#13; long period of times to produce and keep the product. Applying the application of local wisdom for&#13; production of condiment Isan food ingredient into commercial, fresh product is chosen and washed&#13; with water and unnecessary parts are cut away by using simple kitchen application in order to&#13; prepare the product. A drying technique is used by using a dryer of heated air, drum and freeze. The&#13; research attempts to find out the result of the test by using the senses of evaluation, smell, color and&#13; taste of the food. The packaging and ticketing of product is also important to show the ingredients,&#13; condiment, proportion and guidance of how to store the product. Conclusion/ Recommendation:&#13; Applying the application of local wisdom for production of condiment Isan food ingredient into&#13; commercial is the way of using basic local wisdom in order to apply and develop the product by&#13; integrating between original production and modern technology. Both two ways can control the&#13; temperature and moisture in order to gain the most resemble of the original product. It is easy to&#13; keep in some difficult seasons, saves time and natural resources; it is easy to cook and has the&#13; prospect of being developed into industry to import and export. It is the way to bring income into&#13; country, including enabling Isan food and culture to be recognized worldwide

The Application of Local Wisdom for Production of Condiment Isan’ Food Ingredient into Commercial