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Angkor Cambodian Food

All of our sauces and pastes are made in the USA using all-natural ingredients, no artificial color and no artificial preservatives. On the ten-year anniversary of our company we created Angkor Foods to provide access to many recipes that Channy cooked with her mother, as well as some new and fun fusion dishes. 

About Angkor Cambodian Food

Cambodian food can be difficult to find in America and our cuisine has so much to offer. This makes it fun and exciting to share. From our dried spices to fresh herbs and hot dishes, I am excited to introduce new flavors to American palates. I love to cook and show people how to prepare Cambodian dishes. Cooking for me is a labor of love.


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black kampot pepper - 2.2 oz (62.3g)
$10.95
black kampot pepper delivers a full and well-rounded aroma. its taste is intense, yet smooth with a sweet finish. black pepper distinguishes itself particularly well with grilled fish or beef steak. mill black pepper over soups, meat and salads.
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Black Pearls (Salted Fresh Kampot Pepper) - 2.1 oz
$18.95
The crispness of the corns and the intense explosion of fresh pepper flavors on the palate make Salted Kampot Pepper a unique product that is unanimous among those who have had the chance to taste it. It has already arrived at the menu of several Michelin star chefs and new cuisine chefs.
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Cambodian Curry Powder - 2.0 oz (56.7g)
$9.95
Cambodian curry powder is subtle in flavor and aroma. Taste all of the spices and rich aroma that’s expected from curry, but not so strong as other curry powders. The spiciness of this curry is about 2 on a scale from 1 to 10 (10 being the spiciest).
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Cambodian Seven Spice - 1.87 oz spice jar
$9.95

Seven Spice (គ្រឿងសម្រាប់សាច់គោ) Packaged in a standard size, reusable glass spice jar with shaker fitment Ingredient List: Red Chile Pepper, Cinnamon, Clove, Fennel, Turmeric, Star Anise, Galangal Net Wt 1.87 oz (53g)

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Dry Bird's Eye Chili
$12.95
Shiny bright red Bird's Eye (Thai chili) with deep earthy aroma. Picked and prepared per Chef Channy's specifications of size and maturity for highest quality and hand selected throughout the drying process
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Dry Thai Chili - 3.5 oz
$9.95
Add authentic, hot spicy flavor to all kinds of stir fry and fried rice dishes.
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Galangal Powder - 1.2 oz (34g)
$10.95
Galangal root brings out the unique aroma and flavors in Angkor Cambodian Food's Lemongrass Paste. It also enhances heat and adds special texture to the cooking paste. It is like a big brother to ginger; spicier, stronger aroma and more fibrous.
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Kroeung Prawlak - 6.5 oz jar
$12.95
Kroeung Prawlak (គ្រឿងប្រឡាក់សាច់) is the flavor for the most popular street food BBQ in Cambodia. Traditionally, preparing Kroeung Prawlak is very time consuming, but we have perfected the recipe, so all you have to do is add some oil and marinate. It has a natural texture from the lemongrass, deep rich flavor from the tamarind, a touch of sweetness and sour undertones, and an earthy aroma.
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Lemongrass Cooking Paste (6oz)
$14.95
Angkor lemongrass paste (Kroeung) has the unique contrasting flavors and textures that Cambodian cuisine is known for. Kroeung is the base ingredient in many Cambodian dishes (marinades, stir-frys, soup bases, and many others including flavoring steak sauce). Our lemongrass paste is created from a recipe used by our chef's family for generations.
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Makrut (Kaffir) Lime Leaf Flakes - 1.0 oz (28.3g)
$11.95
Makrut (Kaffir) lime leaves are widely used in Cambodian cooking. They are an essential ingredient in "Kroeung" and a must have garnish for Cambodian favorites such as Amok and Prahok Ktis. In traditional Cambodian chicken and lime soup (Sgow Chrouk Moan) the leaves are used whole and removed from the broth before serving. Their rich and pungent characteristics bring out the distinctive flavor and fragrance that Cambodian cuisine is known for.
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Makrut (Kaffir) Lime Leaf Powder - 1.76 oz (50g)
$14.95
makrut (kaffir) lime leaves are widely used in cambodian cooking. they are an essential ingredient in "kroeung" and a must have garnish for cambodian favorites such as amok and prahok ktis. in traditional cambodian chicken and lime soup (sgow chrouk moan) the leaves are used whole and removed from the broth before serving. their rich and pungent characteristics bring out the distinctive flavor and fragrance that cambodian cuisine is known for.
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Organic California Chili Powder - 1.8 oz (51g)
$10.95
Made from ground Anaheim Chili pepper, California Chili Powder will add that well known and well-loved rich and sweet flavor with very mild heat to your dishes. Consider using this chili powder in Cambodian dishes and other recipes such as Indian, Chinese, Thai, or Tex-Mex. The spiciness of California Chili Powder is about 2 on a scale from 1 to 10 (10 being the spiciest).
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Organic Dry Curry Leaves - 0.5 oz (14g)
$10.95
Curry leaves (ស្លឹកកត្រូប) are aromatic herbs used for culinary and medicinal purposes. They have a bold nutty flavor and smooth fragrance that is impossible to substitute. Traditionally, Cambodians dry roast fresh curry leaves over an open fire and put them in soups and stir frys for their aroma and flavor. We also use them in our Blue Ginger Roasted Peanut snack. The leaves can also be crushed using a mortar and pestle to release their wonderful fragrance or can be torn into small pieces or kept whole to add at the start of the cooking process. Other uses include herbal tea, flavored cooking oil.
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Organic Tamarind Concentrate - 5.29 oz (150g)
$11.95

Organic Tamarind Concentrate offers the intense, sweet-sour flavor of tamarind fruit in a convenient, ready to use heavy syrup resembling molasses. Tamarind is a key ingredient in Asian, Caribbean, Latin-American, Mexican, Middle Eastern, and especially Cambodian cuisine.

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Organic Thnot Sugar 8.0oz
$15.95

Thnot sugar is produced from the sap of Borassus Flabellifer (Thnot). It is processed naturally, unrefined and Certified Organic. Thnot sugar has a delicate aroma and distinctive sweet flavor, with caramel undertones. Its medium Glycemic Index (GI) makes Thnot sugar a valuable addition to a healthier lifestyle. 

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Red Kampot Pepper - 2.2 oz (62.3g)
$11.45
Picked ripe on the vine, red Kampot pepper offers a powerful and fruity aroma. An initial peppery flavor followed by a tangy floral aromatic finish and a punch of heat. Excellent on chicken or crush and sprinkle on any hors d'oeuvres. Our chefs favorite.
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Tamarind Sauce
$12.95

Tamarind Sauce (Tuk Trey Ompearl Tum) is traditionally used as a dipping sauce for Cambodian wraps and spring rolls. It is also delicious on a bowl of lettuce with grilled meat as a main course salad. Its unique aroma and deep rich flavor guarantees to inspire many fusion creations!

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Tuk Meric - Kampot Pepper Sauce - 4.7 oz jar
$11.95
Tuk Meric (ទឹកម្រេច) is a tangy and peppery sauce used throughout Cambodia for a variety of dishes, including: Lok Lak, deep fried foods, or hard-boiled eggs. Peppercorns from the coastal Kampot region of Cambodia bring a distinct flavor and aroma that marries with the acidity of fresh lime juice and salinity of sea salt.
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White Kampot Pepper - 2.6 oz (73.7g)
$12.99 $11.95
Obtained by removing skin from red peppercorn berries, white pepper develops an intense bouquet and robust aroma. It contains the most heat among the three peppers; particularly well suited for seasoning white sauces, creamy soups and potato dishes.
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Whole Makrut Lime Leaves - 0.21 oz (6g)
$16.95
Makrut (Kaffir) lime leaves are widely used in Southeast Asian cooking. They are an essential ingredient in Cambodian Lemongrass Paste "Kroeung'' and a must have garnish for Cambodian favorites such as “Amok” and Prahok Ktiss. In traditional Cambodian chicken and lime soup (Sgow Chrouk Moan) the leaves are used whole and removed from the broth before serving. Their rich and pungent characteristics bring out the distinctive flavor and fragrance that Cambodian cuisine is known for. Our whole Makrut lime leaves are dried flat with care to retain their distinctive double lobed shape and rich green color.
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