Description
A BBQ sauce with smoky and acidic notes: developed in Kampot, the Tamarin Sauce BBQ combines the fruity acidity of the tamarind with the richness of a barbecue base — a unique and perfectly balanced tropical touch.
OriginKampot, Cambodia
CharacterSweet, smoked, acidified
SignatureFresh tamarind pulp
ConservationRefrigerator after opening
A barbecue sauce with Cambodian accents
Traditionally used to enhance grilled or smoked meat, the barbecue sauce occupies a central place in the southern American cuisine, with many variations in the world. The bases are universal: vinegar, sugar, tomato, spices and smoked flavours.
In Cambodia, sweet-salted recipes are common, especially for caramelized and raised meats: sauces often mix sugar, smoke and acidity, creating a deliciously golden crust when cooked. It is in this tradition that our Tamarin BBQ Sauce, developed in Kampot, was born.
Tamarind, Cambodia's iconic acidic fruit
A central ingredient of our recipe, tamarind is little known in Europe, but it is a must in Cambodian gastronomy. It benefits Kampot from an ideal climate that makes it a local ingredient in its own right.
Tamarin tree, a tropical tree native to Africa, is now cultivated in Asia, Latin America and India. Its fruit, protected by a rigid brown shell, contains a dense pulp sweet-acidulated flavour, widely used in the kitchen — In paste, juice or concentrated, it enhances sweet-salted recipes, sauces, curry and even some drinks. It is traditionally attributed antioxidant virtues.
In our sauce, we use the fresh fruit pulp to create a recipe where sweetness, acidity and smoky aromas balance perfectly.
Ready for use, our Tamarin BBQ Sauce accompanies a wide variety of dishes.
Some suggestions
- Burgers and fries — replace your usual condiments: its sweet-acidulated balance also enhances your home fries.
- Marinades and icing — brush meat, fish or vegetable protein before cooking, in the oven or in the barbecue, for a nice caramelization and a smoky fruity note.
- Grilled vegetables — The agreement between smoke, sugar and roasted vegetables is simply delicious.
- Melting plates — sautéed noodles, spicy chicken, spring rolls.
- Fish and seafood — marinate your shrimps or table fresh salmon before cooking.
Even if the sauce naturally contains preservatives such as sugar and vinegar, some precautions allow to preserve the flavors longer: keep the bottle in refrigerator after opening, close the stopper well to avoid any air inlet, and use it within a period of 1-2 years.
