Our artisan sauces: mild, spicy and made with Kampot pepper
La Plantation offers a range of 16 artisan sauces and condiments, made directly on the Kampot farm in Cambodia. Every sauce is crafted from fruits and spices grown on site, with no additives, no colourings and no artificial preservatives. Recipes draw on Khmer culinary traditions and Cambodian terroir, covering a full spectrum from gently fruity to intensely spiced. The range also includes a hot sauce gift set.
Our Spice Sauces
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Our Spice Sauces
A Cambodian Terroir at the heart of every recipe
La Plantation’s artisan sauces are rooted in South-East Asian ingredients and Khmer cooking traditions. The recipes draw on flavour combinations characteristic of the region: tropical fruits, chillies, ginger and Kampot pepper.
Fruit-based sauces are made from the farm’s own harvest. Fruit that cannot be sold whole is turned into sauce rather than wasted. An overripe pineapple becomes the base for a smooth, tropical condiment; an off-grade mango is transformed into a fragrant, fruity sauce. This approach is part of La Plantation’s broader zero-waste commitment, nothing is discarded, everything is used.
Artisanal sauces: the opposite of factory-made recipes
An artisan sauce is not made like an industrial one. La Plantation’s sauces are prepared in small batches on the farm, using fresh ingredients harvested on site. There are no flavour enhancers, no colourings and no synthetic preservatives. This method preserves the natural aromas of the fruits and spices, and keeps the ingredient list short and readable, something you can verify directly on the label.
Choosing an artisan sauce also means choosing a traceable product. You know where the ingredients come from, how they were grown and how the sauce was made. That transparency is a fundamental difference from mass-market products, where supply chains are often opaque.
What types of sauce are in the range?
The range is divided into three families, covering all flavour profiles.
Mild sauces (6 references) offer fruity, rounded and gently sweet flavours. They suit sensitive palates and fans of balanced Asian flavours equally well. Use them as a condiment, a dipping sauce or a marinade base. The range includes the Khmer Roots sauce and the unexpected Tamarind and Cinnamon sauce.
Hot sauces (8 references) cover a broad spectrum of heat, from subtle warmth to a more sustained kick. Some are made with bird’s eye chillies, which sit between 50,000 and 100,000 SHU on the Scoville scale. Others use mild smoked long peppers or Kampot pepper for a gentler, more aromatic heat. Always check the ingredient list before buying to make sure the heat level suits your tolerance.
Kampot pepper sauces (2 references) are made with black or green Kampot PGI pepper. They deliver complex, woody and lightly spiced pepper notes, they are sauces with genuine character, designed for pepper lovers.
Crispy chilli oil: a Khmer-inspired Asian condiment with pieces of chilli, garlic and shallot for a crunchy texture and an intense, lightly smoky flavour.
How to use these sauces in the kitchen?
La Plantation’s artisan sauces work across a wide range of cooking applications.
As a ready-to-use condiment: a spoonful alongside grilled meat, roasted vegetables or a bowl of rice is all it takes to transform a simple dish.
As a marinade: brush over meat, fish or tofu before cooking to add flavour and help tenderise.
As a flavouring: a few drops of hot sauce will lift a stock, soup or a plate of scrambled eggs.
Mild sauces pair particularly well with cheese, charcuterie or sharing boards. Kampot pepper sauces work naturally with red meat, pasta or cream-based sauces. The crispy chilli oil adds texture and depth to noodles, stir-fries, pizza or roasted vegetables.
How to store artisan sauces?
Before opening, store in a cool, dry place away from direct light. Once opened, refrigerate and consume within a few weeks.
Shelf life varies by reference, please check the date on the packaging. As these sauces contain no artificial preservatives, correct storage is important for preserving their aroma and quality.
Frequently asked questions about our range of sauce
How hot are the hot sauces?
Heat levels vary across the range. Sauces made with bird’s eye chillies have a higher intensity, sitting between 50,000 and 100,000 SHU on the Scoville scale. Those made with mild smoked long peppers or Kampot pepper are noticeably gentler. Check the ingredient list on each product page and the hot sauce guide to find the right heat level for you.
Do these sauces contain additives or preservatives?
No. All La Plantation sauces are made without additives, colourings or synthetic preservatives. Ingredients are fresh fruits and spices, grown on the farm in Cambodia.
Are the sauces suitable for vegetarians and vegans?
The majority of the range is plant-based. Check the individual product page for each sauce to confirm it meets your dietary requirements.
What is the difference between a mild sauce and a hot sauce in this range?
Mild sauces are built around fruit like mango, tamarind, cardamom, ginger with no chilli or only trace amounts. They are naturally sweet and rounded, with no heat. Hot sauces use chilli as a primary ingredient, with heat levels ranging from subtle to assertive depending on the variety used.
Can these sauces be used in cooking, or only as condiments?
Both. All sauces in the range work as condiments served alongside a dish, but they are equally effective in cooking as a marinade, stirred into a sauce, added to a stir-fry or used as a glaze before roasting. The Tamarind BBQ sauce in particular is designed for use in cooking as much as at the table.
How is La Plantation’s Khmer ketchup different from standard ketchup?
The Khmer ketchup is made from farm-grown tomatoes and seasoned with Khmer spices, without the high sugar content or artificial additives found in most commercial ketchups. The result is a more complex, less sweet flavour profile closer to a fresh tomato condiment than a bottled sauce.
