Palm Sugar & Palm Wine – Traditional Delicacies of Kampong Speu

Palm Sugar (Skor Thnot Kampong Speu): Kampong Speu is renowned for its palm sugar, derived from the sap of the palmyra palm (Borassus flabellifer), a multifunctional tree deeply embedded in Cambodian culture and rural livelihoods.

The sugar has earned both Geographical Indication (GI) status from Cambodia (2010) and Protected Geographical Indication (PGI) recognition from the European Union in 2019, ensuring quality, authenticity, and a unique regional identity.

Protected as “Skor Thnot Kampong Speu”, this sugar commands premium market status and safeguards against counterfeits. It is now exported to over 20 countries, including the EU, Japan, Thailand, Vietnam, and expanding to India and China. Demand continues to rise-up to 180 tons of organic palm sugar are projected for export in 2025, offering strong economic incentives for producers.

Harvest Season & Production

The palm sugar season runs from December to May; ideal weather allows for safe tree climbing and better juice quality. During this time, producers harvest sap, then boil and stir it over fire to turn into sugar.

What About Palm Wine?

Palm wine, known locally as Teuk Thnot Chhouk, is a traditional, mildly alcoholic drink made by fermenting fresh palm sap. Some villages in Kampong Speu offer tastings and demonstrations of this process.

In broader Cambodian cuisine, palm wine is distinguished from its globally less-reliable counterpart, homemade rice wine, which has been linked to safety concerns like methanol poisoning. Palm wine, particularly when produced under community or traditional methods, tends to be safer and lighter, yet tasting with responsible providers is always advised.