"Cambodians traditionally used hundreds of different native plants in their cooking. Today, just a few dozen are found in their kitchen.

Until recently, rural Cambodians never looked beyond their village for the ingredients of their culinary recipes and the rivers, jungles and soil provided the myriad flavours – from sweet and sour, to spicy and bitter – that make up Khmer cuisine. But today’s increasingly urban lifestyle has seen a shift away from food self sufficiency, with families substituting imported products for the local ingredients that were the heart and soul of traditional cooking."

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