Tnot Skorស្ករត្នោត
Palm Sugar · sweet · smoky · caramel · deep
How it’s madeរបៀបធ្វើ
Sap is tapped from the inflorescence of the Palmyra palm and slow-cooked in wide woks until it reduces into granules, paste, blocks, or syrup. The longer it cooks, the darker and deeper the flavour becomes.
What it’s used forការប្រើប្រាស់
Tnot skor carries a deep, smoky caramel sweetness used in desserts, sauces, marinades, and beverages — it's the sweetener behind palm sugar lattes, caramel glazes, and traditional Khmer sweets.
Regional variationភាពខុសគ្នាតាមតំបន់
Kampong Speu, its EU-recognized heartland, still divides the work by tradition: men climb the palms for sap, women cook it into sugar. Cooking time and temperature vary by family, changing the sugar's colour from golden blonde to deep espresso brown.