Called “Skor pieng” or “Skor sach” in Khmer, palm sugar in paste is the traditional form of the product. It is an essential ingredient in Cambodian cuisine.
Called “Skor paèn” in Khmer, it is another traditional form of the product. Most often shaped into round “pucks” in molds made from palm leaves,
With its beautiful yellow / light brown color and its slightly caramelized note, Kampong Speu palm sugar benefits, in addition to its sweet flavor,
Sugar syrup is produced after boiling for a maximum of two and a half hours. This liquid form of palm sugar is ideal for cooking, to flavor hot and
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