The mildest of La Plantation’s spicy sauces combines the sweetness of cinnamon and the tartness of tamarind. The tamarind-cinnamon sauce is delicious for breakfast in a yoghurt or on a buttered bread. It can also be mixed with miso and olive oil and sprinkled over slices of aubergine that are candied in the oven.
The sauces from “La Plantation” in Kampot (Cambodia) are very slightly diluted to retain their fresh and strong taste. With no colouring or preservatives, they must be shaken before use and stored in the fridge once opened.