Cambodia: Discover krâsang (ក្រសាំង), some fruit with many virtues

The krâsang fruit, a unique and versatile ingredient in Cambodian cuisine, is increasingly recognized for its culinary and agricultural potential, as well as for its medicinal virtues.

Known in Khmer as ក្រសាំង (pronounced ‘ga-sang’), this fruit has a dual function: it enhances traditional dishes thanks to its pungent flavour and is also becoming a promising crop for local farmers.

In the kitchen

Krâsang is prized for its tangy flavour, often compared to tamarind. Its seeds and pulp are used to flavor soups and dips, adding a nutty flavor to dishes. A popular preparation is krâsang prahok, a dip combining the fruit with fermented fish paste (prahok) and pork belly, often served with vegetables. This dish is particularly popular for its bold flavors.

In traditional soups such as samlar machu, the seeds are used as an acidifying agent alongside other ingredients such as tamarind or kaffir lime juice. These dishes highlight the fruit's ability to balance the sweet, salty, spicy and acidic elements that define Khmer cuisine.

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