Thnot is the Cambodian term for Borassus flabellifer, a type of palm tree that's integral to South and Southeast Asian cuisines—not just the sap and fruit but also the seeds and sprouts. Made by slow-cooking the trees' sap, Cambodian Thnot Sugar has light caramel and vanilla notes that remind us of toasted marshmallows. While it's often sold in a pressed brick, Angkor Food's version comes in a convenient granulated form; the large grains look coarse but melt fast on the tongue and incorporate readily into recipes, making Thnot Sugar a versatile unrefined alternative to white or cane sugar.
