Thnot is the Cambodian word for Borassus Flabellifer, a type of palm that grows wild across Southeast Asia. Thnot sugar is produced from the tree’s sap and is known for its delicate aroma and caramel-like flavor. Angkor Cambodian Food’s Organic Thnot Sugar is harvested in the traditional fashion—thnot flower nectar is first collected into bamboo canteens, then it is slowly churned over low heat to achieve its characteristic dark hue and rich, toasty caramelized flavor. Also known as the toddy palm, this tree is revered throughout Cambodian culture as a symbol of perseverance.
