Organic Thnot Sugar from Angkor Cambodian Food

Crystalized Toddy Palm Sugar

Thnot is the Cambodian word for Borassus Flabellifer, a type of palm that grows wild across Southeast Asia. Thnot sugar is produced from the tree’s sap and is known for its delicate aroma and caramel-like flavor. Angkor Cambodian Food’s Organic Thnot Sugar is harvested in the traditional fashion—thnot flower nectar is first collected into bamboo canteens, then it is slowly churned over low heat to achieve its characteristic dark hue and rich, toasty caramelized flavor. Also known as the toddy palm, this tree is revered throughout Cambodian culture as a symbol of perseverance. 

How to use

Thnot sugar plays an essential role in both sweet and savory Cambodian dishes. In kaw sach chrouk (sweet and sour pork belly), the meat is braised in a broth seasoned with thnot sugar, garlic, star anise and salted kampot peppers. Thnot sugar is also used to make amok (baked fish in a banana leaf), balancing the adjoining flavors of lemongrass paste, makrut lime leaf and chile powder. 

Organic Thnot Sugar also has uses far beyond traditional Cambodian dishes. Try it as a substitute for white or brown sugar in banana bread, ginger cookies or sprinkled on top of oatmeal. 

About the producer

Chef and founder Channy Laux was born in Cambodia and fled to the United States as a teenage refugee in 1979. Growing up, she continued to nurture her and her family's love for Cambodian cuisine, eventually leaving her career as an engineer to establish Angkor Cambodian Food in the San Francisco Bay Area.