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Thnot is the Cambodian term for Borassus flabellifer, a type of palm tree that's integral to South and Southeast Asian cuisines—not just the sap and fruit but also the seeds and sprouts. Made by slow-cooking the trees' sap, Cambodian Thnot Sugar has light caramel and vanilla notes that remind us of toasted marshmallows. While it's often sold in a pressed brick, Angkor Food's version comes in a convenient granulated form; the large grains look coarse but melt fast on the tongue and incorporate readily into recipes, making Thnot Sugar a versatile unrefined alternative to white or cane sugar.
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 Southeast Asian ingredients.Shop All
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