The Fragrant Kingdom: A Guide to the Herbs and Spices of Cambodia

The Fragrant Kingdom: A Guide to the Herbs and Spices of Cambodia
Chapter One: The Fragrant Garden: An Introduction to Essential Khmer Herbs and Spices The unique and captivating flavor of Cambodian cuisine is not born from complex sauces or a vast collection of dried, powdered spices. It springs directly from the earth. The soul of Khmer cooking lies in its masterful use of a specific palette of fresh, intensely aromatic herbs, rhizomes, and leaves, many of which are grown in a small garden just a few steps from the kitchen door. This reliance on fresh, locally sourced ingredients is the fundamental principle of the cuisine. The art of the Khmer cook is to take these raw gifts of the land and, through the magic of the mortar and pestle, transform them into the fragrant pastes and garnishes that give Cambodian food its unmistakable character. The Foundational Aromatics: The Soul of Kroeung At the heart of a huge number of Khmer dishes is a fresh spice paste known as kroeung. While the specific ingredients can vary, a core group of foundational aromatic…