Kampot pepper (Piper nigrum, ម្រេចកំពត) is one of the world’s most sought-after spices, renowned for its complex flavor profile and aromatic qualities. Grown exclusively in Cambodia’s Kampot and Kep provinces, this pepper has gained international acclaim, earning Protected Geographical Indication (PGI) status in 2016. Its unique terroir—a combination of climate, soil, and traditional farming methods—gives… Read More Kampot Pepper: Cambodia’s Prized Spice
Num Banh Chok (នំបញ្ចុក) is one of Cambodia’s most beloved and iconic dishes. This traditional Khmer rice noodle dish is a staple in Cambodian cuisine, enjoyed for its fresh, vibrant flavors and its deep cultural significance. Made with fresh rice noodles, a fragrant fish-based curry, and an abundance of fresh herbs and vegetables, Num Banh… Read More Num Banh Chok: A Taste of Cambodian Tradition
Prahok (ប្រហុក) is a traditional Cambodian fermented fish paste, widely regarded as the country’s most iconic and essential ingredient. Made from fresh fish, usually small river fish, mudfish or snakehead fish, prahok is salted, crushed, and left to ferment for weeks or even months. The result is a pungent, salty, and umami-rich condiment that forms… Read More Prahok: Cambodia’s Fermented Fish Delicacy