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Angkor Food Turmeric Paste
A Cambodian refugee, Channy Laux started Angkor Food in 2010 to honor the memory of her mother, who fled to the United States with Laux and her three siblings during the Khmer Rouge's regime. The chef's award-winning company, based in the San Francisco Bay Area, is our favorite source of authentic Cambodian ingredients.
Use Angkor Food Turmeric Paste instead of ground turmeric to make an especially aromatic version of our Singaporean Shrimp and Chicken Noodle Soup (Laksa) or Turmeric-Spiced Fish with Wilted Herbs and Peanuts. Whip it into softened butter for an easy compound butter that can be made sweet with addition of honey or savory with a touch of salt. Or try something we found on a trip in India: Whisk into honey for a delicious condiment to drizzle over cheeses, roasted vegetables, grilled chicken or pork, as well as sweet foods like melon and ice cream. You can also make a refreshing sweet beverage with Turmeric Paste, lime juice, maple syrup, sparkling water and plenty of ice.
- Net Weight: 3.88 ounces
- Ingredients: Turmeric, water, organic coconut oil, lime juice concentrate, sea salt
- Place of Origin: California, U.S.
A Cambodian refugee, Channy Laux started Angkor Food in 2010 to honor the memory of her mother, who fled to the United States with Laux and her three siblings during the Khmer Rouge's regime. The chef's award-winning company, based in the San Francisco Bay Area, is our favorite source of authentic Cambodian ingredients.
Use Angkor Food Turmeric Paste instead of ground turmeric to make an especially aromatic version of our Singaporean Shrimp and Chicken Noodle Soup (Laksa) or Turmeric-Spiced Fish with Wilted Herbs and Peanuts. Whip it into softened butter for an easy compound butter that can be made sweet with addition of honey or savory with a touch of salt. Or try something we found on a trip in India: Whisk into honey for a delicious condiment to drizzle over cheeses, roasted vegetables, grilled chicken or pork, as well as sweet foods like melon and ice cream. You can also make a refreshing sweet beverage with Turmeric Paste, lime juice, maple syrup, sparkling water and plenty of ice.
- Net Weight: 3.88 ounces
- Ingredients: Turmeric, water, organic coconut oil, lime juice concentrate, sea salt
- Place of Origin: California, U.S.

Angkor Food Galangal Powder
From the same botanical family as ginger, this hard-to-find rhizome has an earthy, somewhat peppery flavor and is used to brighten dishes and add a touch of heat. Angkor Foods dried-and-ground galangal is slightly sweeter than ground, without any of the bitterness it can possess. In savory dishes, it can impart a mustard-like pungency; try substituting it for the ground ginger.
From the same botanical family as ginger, this hard-to-find rhizome has an earthy, somewhat peppery flavor and is used to brighten dishes and add a touch of heat. Angkor Foods dried-and-ground galangal is slightly sweeter than ground, without any of the bitterness it can possess. In savory dishes, it can impart a mustard-like pungency; try substituting it for the ground ginger.
Galangal powder
Net Weight: 1.4 ounces Place of Origin: California, U.S.
N/A

Angkor Food Dried Curry Leaves
Ingredients: 100% dried curry leavesÂ
Net Weight: 0.5 ounces
Place of Origin: California

Angkor Food Makrut (Kaffir) Lime Leaves
Makrut lime leaves are characterized by a penetrating citrus flavor and bold, clarifying aroma with a slight floral accent. Makrut lime leaves pair well with ginger, lemongrass, galangal, garlic and cilantro and will add a distinctive flavor and wonderful aroma to curry pastes, soups and marinades.
Makrut lime leaves are characterized by a penetrating citrus flavor and bold, clarifying aroma with a slight floral accent. Makrut lime leaves pair well with ginger, lemongrass, galangal, garlic and cilantro and will add a distinctive flavor and wonderful aroma to curry pastes, soups and marinades.
Whole makrut lime leaves
Net Weight: 0.21 ounces Place of Origin: California, US
N/A

Angkor Food Makrut Lime Leaf Powder
Essential to Southeast Asian cooking, makrut lime leaves are characterized by a penetrating citrus flavor and a bold, clarifying aroma with a slight floral accent. They pair well with ginger, lemongrass, galangal, garlic and cilantro, and will impart a distinctive flavor and wonderful aroma to curry pastes, soups and marinades. Now available from Angkor Food, this powdered form makes it easy to add their flavor to your dishes—whether you need a little or a lot—without fussing with whole leaves.
​Essential to Southeast Asian cooking, makrut lime leaves are characterized by a penetrating citrus flavor and a bold, clarifying aroma with a slight floral accent. They pair well with ginger, lemongrass, galangal, garlic and cilantro, and will impart a distinctive flavor and wonderful aroma to curry pastes, soups and marinades. Now available from Angkor Food, this powdered form makes it easy to add their flavor to your dishes—whether you need a little or a lot—without fussing with whole leaves.
​Ingredients: Makrut lime leaves
​Net Weight: 0.88 ounces
Place of Origin: California