Wild Cardamom Duo Sauce

Cardamom is a renowned spice, celebrated for its captivating aromas and versatile use in cooking. However, Cambodian Cardamom stands out due to its unique and authentic characteristics.

This wild variety of cardamom originates from the Cardamom Mountains, an unspoiled and little-known region in the north-west of Cambodia. The exceptional geographical conditions, combined with an ideal tropical climate, give Cambodian Cardamom its distinctive properties, setting it apart on the global spice scene.

A single community is authorised to harvest this rare wild spice, which is then dried through smoking.
Our cardamom sauce benefits from this wild and endemic variety, capturing the very essence of Cambodian Cardamom. It is a tribute to the rich biodiversity of various Cambodian regions.

The cardamoms develop fresh, minty, camphor-like aromas that evoke the scent of conifer trees. Every drop of this sauce is infused with the rich and exotic aroma of this rare spice, offering a truly unique culinary experience!

Our cardamom-flavoured sauce is an integral part of our spicy but non-hot sauce range, a feature that distinguishes our sauce production. Within this unique collection, we explore the subtle art of infusing exotic spices without the intense heat typically associated with hot sauces.

WHY SPICY BUT NON-HOT?

We understand that every palate is different, and some prefer the delicate aromas of spices without the intensity of heat. This is where our Wild Cardamom Duo Sauce shines, offering a flavourful, balanced, and accessible experience for all.
In our desire to introduce our Cambodian terroir to as many people as possible, we wanted to offer you ready-to-use sauces that highlight exceptional spices, which are less known and, above all, more difficult to use, like our wild cardamoms.

Our Wild Cardamom Duo Sauce is prepared in our laboratory in Cambodia, combining tradition and innovation.
It all begins with wild cardamoms, harvested during the rainy season. The cardamoms are cold-smoked, preserving their delicate character and unique smoky aroma. This process protects them from moisture and gives the sauce its distinctive scent inspired by the Cardamom Mountains.

Once in our laboratory based in Kampot, we add fresh bananas, harvested at full maturity, to bring natural consistency and subtle sweetness to our original sauce.

We incorporate powdered galangal, a root related to ginger, and our Kampot White Pepper, the inner core of the pepper, which adds a subtle and refined warmth. Finally, we add a touch of Kampot Flower Salt.

Our Wild Cardamom Duo Sauce boasts a powerful aromatic profile. It offers a perfect balance between the intense taste of cardamom, the sweetness of bananas, and the spiciness of galangal and Kampot white pepper.
Here is the list of other aromas it develops:

• Vinegar
• Banana
• Brown cane sugar
• Fresh lime juice
• Forest cardamom
• Wild cardamom
• Powdered galangal
• Kampot white pepper
• Kampot flower salt

Every ingredient, hand-harvested and carefully selected to create this Wild Cardamom Duo Sauce, enhances the unique flavour of Cambodian Cardamom, with no preservatives added.

Our Wild Cardamom Duo Sauce is an exceptional and versatile condiment that adds an exotic and refined touch to a variety of dishes.

It makes an excellent accompaniment to seafood or grilled or steamed fish, enhancing your sautéed shrimp, or it pairs perfectly with both cooked and raw fish, such as white fish, seabass, bream, or fattier fish like mackerel.

Elevate the flavour of your grilled meats, especially sausages or pork ribs, by serving them with cardamom sauce.
Use the sauce as a condiment for charcuterie and fresh cheeses, creating elegant appetiser platters

Incorporate the sauce into your vinaigrettes to add a unique twist to your salads, blending freshness with aromatic complexity.

Add a spoonful of Wild Cardamom Duo Sauce to your mayonnaise or favourite sauce for an explosion of flavours in your sandwiches or dishes

Explore the sweet side by using the sauce to accompany madeleines, pancakes, yoghurts, and crème fraîche, bringing an exotic note to your sweet sauces.

Infuse panna cotta with the unique aroma of cardamom by incorporating the sauce into the base recipe, or top your crêpes or waffles for a refined alternative to traditional toppings. Add fresh fruits for an explosion of flavours.

Before each use, gently shake the bottle to mix the ingredients and restore any natural separation. This ensures an even distribution of flavours.

Store the sauce in the refrigerator to preserve its delicate aromas and freshness. Make sure to close the bottle tightly after each use. Take the sauce out before cooking to ensure a smoother and more fluid texture, as without preservatives it tends to thicken and become harder to pour in very cold refrigerators.

The wild cardamom sauce can be kept in the refrigerator for 1 to 2 years.