Description
The richness of Masala, sublimated by the terroir of Kampot: our Sauce Masala Khmer blends traditional spices from the Indian subcontinent with iconic products from the Kampot farm.
OriginKampot family farm
Piquant●●●●●
SignatureFusion masala × Khmer terroir
ConservationRefrigerator after opening
What is masala?
The term « Masala », borrowed from Hindi, means a mixture of spices with multiple variations, emblematic of the Indian and South Asian culinary tradition. Far beyond a simple blend of aromatics, it embodies a tasteful richness forged by centuries of transmission. Usually composed of spices such as cumin, coriander, black pepper, cardamom, cinnamon or ginger, each masala is unique, shaped by the hand and culture of the one who prepares it.
Our Masala Khmer Sauce is part of this heritage while affirming its own identity: inspired by Indian cuisine, it draws its singularity from the Kampot local ingredients, grown on the farm. It thus embodies a controlled fusion between the roots of masala and the freshness of the Cambodian terroir.
An authentic and balanced composition
Each ingredient has been carefully selected to offer a subtle balance between aromatic intensity, spicy heat and sweetness: vinegar, red pepper, tomato, red sugar, onion, carrot, garlic, Kampot black pepper, ginger, cinnamon, cardamom, sea salt, badian, curry leaves and turmeric. All are grown and processed in Kampot, on the family farm, to ensure freshness, quality and traceability.
The spice of the red pepper and the black pepper of Kampot appears from the first notes, but it quickly leaves room for a game of deeper aromas: hot spices — cinnamon, cardamom, badian — between the fresh and lemony touches of curry leaves, while garlic, onion and tomato build a tasty and enveloping base. The turmeric, with its earthy notes, binds it together with a discreet elegance.
The result? A generous, balanced sauce moderate spicy (3/5), which evokes both the power of a garam masala and the delicacy of Khmer preparations.
Thanks to its aromatic complexity and smooth texture, this sauce lends itself to a multitude of cooking uses.
Some suggestions
- In marinade — ideal for chicken, lamb, pork or fish; Let marinate for a few hours for deep flavors.
- In dip sauce — Mixed with natural yogurt or fresh cheese, for crudity, crackers or grills.
- In soups — a spoon in your broths or velvety for an unexpected aromatic relief.
- Vegetable garnish — Increase your frying or sautéed rice dishes.
- For fillings and fillings — samousas, pellets or vegetable cakes.
- In simmered dishes — incorporated at the beginning of cooking, it slowly infuses meat or vegetables.
- Spicy dressing — combined with vegetable oil, a bold seasoning for your salads.
Refrigerate after opening and close hermetically to limit contact with air. Do not leave the bottle near cooking plates or other hot sources, and shake before use for a homogeneous mixture of spices.
Consumed in 12 to 24 months Following the opening, your Masala Khmer Sauce will offer you a taste experience always faithful to its original intensity.
David –
Very good and very spicy! A treat.