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Kampot fish sauce, the Glossary

Kampot fish sauce (ទឹកត្រីកំពត) is a variety of fish sauce from Kampot Province, Cambodia produced by fermenting saltwater fish with Kampot sea salt.^[1]

Fermentation

Fermentation is a metabolic process that produces chemical changes in organic substances through the action of enzymes.

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Fish sauce

Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. Kampot fish sauce and fish sauce are Cambodian cuisine and fish sauces.

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Geographical indication

A geographical indication (GI) is a name or sign used on products which corresponds to a specific geographical location or origin (e.g., a town or region).

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Kampot pepper (ម្រេចកំពត, mrech Kampot; poivre de Kampot) is a cultivar of black pepper (Piper nigrum) grown and produced in Cambodia. Kampot fish sauce and Kampot pepper are Cambodian cuisine and Kampot province.

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Kampot province

Kampot (កំពត) is a province in southwestern Cambodia.

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Kampot sea salt

Kampot sea salt (អំបិលសមុទ្រកំពត, Sel de mer de Kampot) is extracted from the seawater through salt evaporation ponds in the coastal Kampot and Kep provinces. Kampot fish sauce and Kampot sea salt are Cambodian cuisine and Kampot province.

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Khmer Times

The Khmer Times is an English-language newspaper, launched in May 2014, based in Phnom Penh, Cambodia, and owned by Malaysian national Mohan Tirugmanasam Bandam.

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