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.
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.
​Angkor Food Tamarind Sauce
Pleasantly thick but not too syrupy, this dipping sauce expertly captures the tart, tangy taste of tamarind. It’s balanced out with umami-packed fish sauce, and flavorful bits of shallot, garlic and dried chilies are scattered throughout. It’s wonderful straight from the bottle as a dip (as it’s traditionally enjoyed in Cambodia), but it’s also a great addition to marinades or drizzled into soups and braises.
​Angkor Food Lemongrass Paste
Angkor Food's Lemongrass Paste is an all-purpose curry paste made with bright and aromatic lemongrass, makrut lime leaves and galangal, balanced out by earthy garlic, onion and turmeric; fish sauce gives the paste a savory and complex boost.
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.
Angkor Food Tuk Meric Kampot Pepper Sauce
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.
Angkor Food Chrouk Metae
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.
Angkor Food Dried Curry Leaves
Angkor Food Thnot Sugar
- Net Weight: 8 ounces
- Ingredients: Palm sugar
- Certifications: Organic
- Place of Origin: Cambodia
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.
Angkor Food Kroeung Prawlak
Flecked with aromatics and spices like lemongrass and turmeric, this Cambodian spice paste is often used to marinate meat and veggies or flavorful sauce for grilled foods. It has an inherent savoriness, which is great for enhancing the meatiness of whatever protein you choose (or for giving extra umami to some veggies), but the bold and tangy-sweet tamarind and citrusy lemongrass balances the earthiness of the grill wonderfully. Chili peppers provide just the right amount of heat. Inspired by the tastes of Cambodian street food, this paste comes to us just in time for grilling season.
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