Our
Spice blends
La Plantation offers a range of 24 ready-to-use spice blends, crafted on the Kampot farm in Cambodia. Every spice mix is made from natural ingredients, grown and selected on site, with no additives, no artificial flavours and no preservatives. The range covers a broad spectrum of flavours and uses: from Khmer curries to BBQ rubs, from exclusive signature blends to mixes for drinks and baking.
Our spice blends
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Our spice blends
100% Natural Spice Blends, made on the Kampot Farm
The spice blends available on this site are made from ingredients grown directly on the Kampot farm or carefully sourced from local producers. No flavour enhancers, no colourings, no artificial preservatives. Every spice mix is measured and blended by hand to achieve a precise and consistent aromatic balance.
The Kampot terroir plays a central role in the identity of these blends. Kampot fleur de sel, now recognised by a Protected Geographical Indication, Kampot PGI pepper and farm-grown chillies form the backbone of many recipes. This direct connection between land and finished product is what sets these artisan spice blends apart from mass-produced alternatives.
Which spice blend should you choose?
The range is organised into six families, each designed to match specific tastes and cooking needs.
Quick blends (8 references) are ready-to-use seasoning mixes designed for immediate, targeted use. Roast chicken blend, grilled fish blend, pasta seasoning, stock blend, zaatar, rose harissa powder, vadouvan or salad seasoning: each reference is calibrated for a specific dish. Simply sprinkle on — no measuring or combining separate spices required.
La Plantation signature blends (4 references) are exclusive mixes that highlight the Cambodian terroir. The citrus kaffir lime leaf blend, the spiced blend, the smoked blend and the Lok Lak blend are all in-house recipes inspired by Khmer flavours and South-East Asian culinary traditions. These blends are not available anywhere else.
Rubs and marinades (3 references) are dry spice rubs designed to be pressed directly onto meat before cooking. The Campfire, Green Pepper and Mekong rubs deliver an intense aromatic crust, ideal for grilling, barbecue or oven roasting. They can be used dry or mixed with a drizzle of oil for a quick marinade.
Curry blends (3 references) cover the three main Khmer curries: red, green and yellow. Made with fresh spices grown in Cambodia, these curry spice mixes stay true to traditional Cambodian recipes while adapting easily to Western cooking. Prepare them with coconut milk, vegetables or meat to taste.
Fleur de sel blends (5 references) showcase Kampot PGI fleur de sel across five distinct aromatic profiles: plain, smoked, spiced, citrus or paprika. These seasoned salts work best as a finishing touch on warm dishes, as a table condiment or as an all-purpose seasoning.
Sweet blends for drinks and baking (2 references) round off the range with the chai spice mix and the spiced cocoa powder. Both can be stirred into hot drinks or incorporated into baking for a warm, aromatic depth.
How to use a spice blend in the kitchen?
| Blend type | Main use | When to add | Flavour profile |
| Quick blends | Season a specific dish: chicken, fish, pasta, salad, stock | During or at the end of cooking | Varies: herby, spiced, smoky, floral |
| Rubs and marinades | Coat meat before cooking, prepare a BBQ | Before or during cooking | Intense, woody, peppery, smoky |
| Curry blends | Make a traditional curry with coconut milk, vegetables or meat | At the start of cooking, bloomed in oil | Mild to spicy, aromatic, warming |
| Fleur de sel blends | Finish a dish, use as a table condiment | At the end, off the heat | Smoky, citrus, spiced depending on variety |
| Sweet and baking blends | Flavour a hot drink or enrich a baked recipe | During preparation or as a finishing touch | Warming, mildly spiced, chocolatey |
The main advantage of a ready-to-use spice blend is simplicity. There is nothing to measure and nothing to combine: the blending work is already done. Sprinkle directly onto a dish during cooking, press a rub onto meat before grilling, stir a blend into a stock at the end, or season a salad just before serving.
Quick blends are best added during or at the end of cooking, to preserve heat-sensitive aromas. Rubs are applied directly to meat, ideally a few hours before cooking so the spices penetrate the fibres. Curry blends are bloomed in a little oil or butter before adding the other ingredients, which draws out their aromas and develops depth. Fleur de sel blends are always used as a finishing touch, to preserve their texture and intensity.
Further reading: Spice guides for everyday cooking
To help you get the most from your spices, explore the practical guides below.
Spice blends for cooking fish choose the right pairings by fish type and cooking method.
Spices and marinades: a complete guide how to build an effective marinade with dry rubs and spice blends.
Everything you need to know about curry the differences between red, green and yellow curry and how to use each in the kitchen.
How to store spice blends
Keep spice blends in a cool, dry place away from direct light. Heat, moisture and sunlight quickly degrade both the aroma and colour of spices. A closed cupboard, away from the hob, is the ideal spot. Store blends in their original sealed packaging or in an airtight container.
A quality spice blend will generally keep for 24 to 36 months from the production date.
Questions about spice blends
No. All spice blends are made exclusively from natural ingredients: spices, aromatic herbs, fleur de sel and chillies grown on the farm or sourced locally. There are no additives, no artificial preservatives and no synthetic flavourings.
A ready-to-use blend is measured and balanced in advance by specialists, which ensures a consistent result every time. A homemade mix requires having all the spices separately, knowing the right ratios and adjusting them from recipe to recipe.
La Plantation spice blends are available directly on laplantation.com, with delivery across Europe in 3 to 5 working days. They are also available in La Plantation shops in Kampot, Phnom Penh and Siem Reap, and through a selection of specialist spice and fine food retailers.
Yes. The rub range — Campfire, Green Pepper and Mekong — is specifically designed to be used dry, pressed directly onto meat before cooking. They form an aromatic crust during grilling or roasting. Other blends from the range can also be used as a dry seasoning before cooking.
Yes. All blends are made from plant-based ingredients. They work equally well with vegetables, pulses and tofu as with meat or fish. The curry blends in particular are well suited to vegetable-based dishes with coconut milk.
