Khmer cuisine is one of the world’s oldest living cuisines and one of the most resilient on the planet.
Spices are often exquisite in quality, yet restrained and understated in their use. Regional flavours and dishes prevail: cardamom from the Cardamom Mountains, turmeric from Battambang and of course Pepper from Kampot, these are internationally renowned for their intensity and quality. Saffron is valued for medical qualities as well as flavor and aroma. Tamarind also forms the basis of many sauces and marinades. Read More >