The krâsang fruit, a unique and versatile ingredient in Cambodian cuisine, is increasingly recognized for its culinary and agricultural potential, as well as for its medicinal virtues.
Known in Khmer as ក្រសាំង (pronounced ‘ga-sang’), this fruit has a dual function: it enhances traditional dishes thanks to its pungent flavour and is also becoming a promising crop for local farmers.
In the kitchen
Krâsang is prized for its tangy flavour, often compared to tamarind. Its seeds and pulp are used to flavor soups and dips, adding a nutty flavor to dishes. A popular preparation is krâsang prahok, a dip combining the fruit with fermented fish paste (prahok) and pork belly, often served with vegetables. This dish is particularly popular for its bold flavors.
In traditional soups such as samlar machu, the seeds are used as an acidifying agent alongside other ingredients such as tamarind or kaffir lime juice. These dishes highlight the fruit’s ability to balance the sweet, salty, spicy and acidic elements that define Khmer cuisine.
Agricultural potential
On the agricultural front, krasang, also known as Feroniella orange, is making inroads into Cambodia’s farming sector. Farmers like Eam Ly, in Kandal province, have been growing the fruit for over seven years. The trees, originally grown from seeds imported from Thailand, produce dense clusters of fruit weighing between 2 and 5 kilograms per bunch. Each tree can produce between 100 and 200 kilograms of fruit per year. Proper care, such as composting and pruning, improves both yield and flavour.
Although not yet as popular as the Pursat orange variety, krasang is attracting attention for its high productivity and versatility. Farmers have also started selling grafted branches to encourage faster cultivation among new growers.
Market trends
Despite its potential, market demand for krasang remains limited compared to other citrus fruits. Both an ingredient and a crop, the fruit embodies the intersection of tradition and innovation in Cambodia’s evolving agricultural and culinary landscapes. Its growing importance augurs a bright future for this still under-appreciated fruit.
Medicinal properties
Krâsang is renowned for its antimicrobial and antifungal properties, which can help treat various skin and dermatological infections. The fruit contains antioxidants that help protect the body against free radicals, contributing to general health and the prevention of certain chronic diseases. It is traditionally used to treat various skin conditions, such as eczema and dermatitis, thanks to its healing and anti-inflammatory properties.
Traditional use
In traditional Cambodian medicine, krasang is often used in the form of a decoction or paste applied locally to the skin to treat skin problems. The leaves and roots are the parts most often used for their therapeutic properties. Although this fruit has several medicinal benefits, it is important to consult a health professional before using it because, as with any medicinal plant, it is crucial to check for potential interactions with other medicines.
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