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Kroeung ((Khmer: គ្រឿង, Cithakan:IPA-km), Khmer pronunciation: ) minangka tembung Kamboja umum kanggo pirang-pirang rempah-rempah / rempah-rempah sing dadi rasa dhasar saka sajian Khmer . Panganan kasebut asring diarani jeneng seselan "-kroeung". Kroeung tradisional digawe kanthi cara nyincang bahan-bahan lan digiling kanthi nggunakake mortir lan pestle sing akeh, sanajan prosesor panganan mekanik bisa digunakake ana ing pawon modern. Pasta sing diasilake padha karo bentuk lan fungsine kanggo pasta kari Thailand . Maneka warna bahan, gumantung saka sajian lan rasane masak, bisa ditumbuk dadi kroeung. Wolung sing paling umum digunakake yaiku lemongrass, jeruk nipis lan godhong, galangal, kunir, bawang putih, bawang, lombok abang garing lan macem-macem rimpang ( lengkuas sing kurang, Boesenbergia rotunda ( Khmer: ខ្ជាយ ), Kaempferia galanga, lsp. ). [1] Pasta herbal iki penting kanggo nyiyapake masakan Khmer supaya bisa nggawe rasa asli.
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