Satrey Khmer Online

Samples of unique herbs and spices from the tropical rainforest country. The dry and humid monsoon season give fertile soil and produce many wetlands fields.  Cambodian herbs are organic grown out in the wet fields or rice paddy area.  Natural home and wetland grown give the best flavor in Khmer dish. Most Khmer herbs are used as garnishing and eaten fresh. Also for medicinal purpose to heal certain ailment.

Romdenh (madenh): Galanga	Slek kroch seuch: Kaffir lime leaves	Chee neang vong (Chee krohom) Khmer Red Basil
Chee angkam: Mint	Buk Mteh neng Ktem lenh: Roasted chili and garlic paste	Chan kari: Star anise
Kcheay: Rhizome	Chee prohaer: A kind of herb used for prohaer soup.	Chee bonla: Eryngo (long-leafed coriander. Used in soup and various seasonings.
Chee tpol trei: Fishwort	Chee sangkahum: A kind of Khmer coriander	Mreh` prov a kind of herb used for flavoring Khmer sour soup.
ma`Om srae: Rice paddy or aquatic herb.	Chee angkam: mint	Sleuk Kachaiy :Chives both stems and flower are edible.
Mtes sros: Cambodian Chili	Ro`miet: Tumeric root	Chee Vansuy: Coriander
Mteh Kream: Dried red bell pepper	Mrech (Kampot): Pure Kampot Pepper. Cambodia is known for world’s finest peppers. Very tasty.	Mrech (Kampot): Kampot peppers in sales bags. <http://www.cambodia-cooking-class.com/kampot-pepper.htm >
Kreung: lemongrass paste	Mrech: Cambodian peppers http://www.kampotpepper.biz/	Cambodian pepper http://www.kampotpepper.biz/
Mrech: Cambodian peppers http://www.kampotpepper.biz/	Mrech