Masala is a traditional blend of spices of Indian and Pakistani cuisine. Our Khmer Masala Sauce has been revisited by our chef who added local ingredients; our Forest Cardamom and Curry Leaves.
Our Khmer Masala Sauce has a spiciness level of 3/5.
As soon as it is done cooking, the sauce is bottled to maintain its full aroma.
Realised in Cambodia (Kampot), using fresh fruits and spices, these sauces offer a spiciness (subtle to intense) full of flavours and surprises. Each recipe is the occasion to rediscover your favourite spices!
These sauces, rich and intense in spices, are very little dilluted, to offer a fresh and powerful flavour. Without any colouring or preservative, they have to be shaken before usage and kept in the fridge once open.
In a marinade or a sauce, on a grilled meat or slow-cooked dish, our Khmer Masala Sauce offers a multitude of possibilities in your cooking!
It can be mixed into a yoghurt sauce to accompany veggies or poultry, to heat it up without being too overpowering. In a soup, sautéed veggies, a samosa filling or in meatballs, it adds a spicy touch which makes the difference.
Spicy Sauce - Khmer Masala
Kampot - Cambodia
Vinegar, Red Chili, tomato, brown sugar, oinion, carrot, garlic, Black Kampot Pepper, Ginger, Cassia Cinnamon, Cardamom, Sea Salt, Star Anise, Curry Leaves, Turmeric