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.

Made without artificial preservatives or other fillers, this award-winning Cambodian hot sauce is pure flavor, featuring not only red chili peppers but also pungent garlic; salty, umami-packed fish sauce; vinegar; and sugar for a complex and balanced condiment. Its moderate heat level and subtle sweetness make it incredibly versatile. Its moderate heat level and subtle sweetness make it incredibly versatile.

Tuk Meric is a Cambodian black pepper sauce typically made with lime juice, fish sauce, sea salt and sugar for a sweet, salty and tangy flavor combination. We asked Angkor Food if they could make a version, and in response, chef Channy Laux created this sauce based on her mother's recipe. The unique addition of tamarind juice makes Angkor Food's Tuk Meric tangy, not vinegary, and highlights black pepper's fruity notes.

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.

The black Kampot peppercorns, picked green and unripe then dried in the sun, are the most intense of the lot, packing a bright, fleeting heat and flavor notes of menthol and floral notes. It’s different than any other pepper we have tasted and an exciting new addition to the home pantry. We use them as our everyday peppercorns for bold flavor or highlight the flavor in Southeast Asian curries and even Italian classics, like cacio e pepe. The red Kampot peppercorns are left on the vine to fully ripen and possess a complex aroma and bright, fleeting heat level tempered by a sweet, almost fruity note. Use these as an everyday peppercorn, or blend with black peppercorns for complexity. We like them blended into southeast Asian curries or salad dressings, where the peppercorn’s sweetness can temper acidity. Fully ripened and peeled of their strong-tasting exterior layer, white peppercorns are the mildest of the bunch (though still pack a bright, fleeting heat) and ideal for milder dishes or light-colored dishes that would otherwise be marred by the fleck of peppercorns.

For this spice mix, BoTree plays on Provence’s ubiqitious Herbs de Provence with a complex blend of dried herbs and spices, their Kampot black, red and white peppercorns and flaky Cambodian salt. We love it sprinkled over just about any vegetable, salad, pasta dish and eggs, where the bright heat and complex flavor notes of the Kampot peppers stand out.

On a recent trip to Cambodia, we found a variety of some of the most exciting peppercorns we have ever tried. BoTree is a family-owned farm that produces a variety of organic peppercorns of varying hue and flavor intensity. This combo combines the farm’s trio of peppercorns into a convenient gift pack with 90 grm of each pepper. Use each individually or mix together for a complex blend for daily use. Each of the peppercorns—black, red and white—come from the same berry. It's all a matter of when they are picked and whether they are peeled. Black peppercorns are picked while still unripe, then dried in the sun. Red peppercorns are left to ripen before drying and thus pack a sweeter fruitier flavor. White peppercorns are black peppercorns with their outer layer removed for a milder, subtler flavor.