Herbs & Spices
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.
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 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 |
Hi there, great site. I’ve been looking for reference to Khmer herbs and your listing is very useful. I am still after a description of Chee (Chi) Ma-Hao which looks a bit like what you have listed as poel trei (fishwort). Is it the same herb? Also Chee (Chi) Ta-Puo The picture I have looks a bit like what you have listed as prohaer - is it the same thing? And finally is what you have listed as Chee Neang Vong the same as ‘holy’ basil? Many thanks, I have as section on my lantern website that lists details of asian recipes and books and I will post a link to your site as a useful source of information.
July 6th, 2008 at 12:09 am
Hello David,
Svakum. Welcome to SKO. Thank you for your visit.
As far as:
-Chee ma-hao, sounds like a fast pronounciation of “chee prohaer,” in Phnom Penh accent. A kind of herb used for “somlor prohaer”soup.
-chee tpol trey sometimes we call it chee cha`ahp is a fishwort. I don’t know any other name.
-Chee neang vong is red basil sometimes call sweet basil. It looks like holy basil(from India) but the aroma is different.
I hope this will help you.
July 6th, 2008 at 12:47 pm