Combava powder brings together in this collection two references from our family production in Madagascar: the zest of this rare citrus fruit, dried then ground, and a Camargue salt that welcomes it as a finishing touch. To get your bearings on this little-known citrus fruit, our guide to Madagascar combava covers its scent and its uses in detail.
Combava, Citrus hystrix, is a citrus fruit whose zest, not its juice or pulp, is used here. Fresh zest oxidises quickly, and the combava leaf, for its part, is used whole in Asian cooking; our powder is combava zest gently dried then finely ground, which concentrates the scent and keeps without quickly losing it. Our family harvests this combava in the wild at Vangaindrano, in the southeast of Madagascar, from selected trees, at full ripeness, sold direct, with no middleman, from producer to customer.
Two references make up this collection. Madagascar wild combava powder, in a 20 g jar, carries the full scent of the zest alone: very lemony, bright, with a floral touch. Camargue salt flavoured with Madagascar combava combines the fine crystals of a Camargue salt with this same powder, in a 60 g airtight glass jar: the salt comes from Camargue, in the south of France, and the combava comes, for its part, from our production at Vangaindrano. Two terroirs, one single pairing. Order shipped from France within 48 hours, with tracking, delivery free from 30 € to a pickup point, mainland France only.
| Product | Format | Use | Price |
|---|---|---|---|
| Wild combava powder | Jar 20 g | Currys, marinades, desserts | 5,90 € |
| Camargue salt with combava | Glass jar 60 g | Fish, poultry, grilled vegetables | 7,90 € |
The powder alone suits you when you want to dose combava precisely in a recipe, a ganache, a curry, a marinade, without adding salt. The combava salt suits a finishing touch, a pinch over fish, poultry or grilled vegetables, when salt and citrus need to arrive together. To explore the rest of the Madagascar spices we prepare, our Madagascar spices collection brings together the other references, and our guide to salts flavoured with Madagascar spices places this salt among the other blends.
A very lemony, bright and fragrant profile, with a floral touch. In a curry or a stir-fry, allow 1/2 to 1 teaspoon of powder for 4 people, added at the end of cooking to preserve freshness. For a fish or poultry marinade, 1 teaspoon with ginger, garlic, lime and oil. In dessert, 1/4 to 1/2 teaspoon in a custard, a ganache, a cake batter or a syrup: the powder pairs very well with ginger, turmeric and Bourbon vanilla, as in our recipe for sweet potato roasted with vanilla and combava. The combava salt, for its part, goes as a finishing touch over fish, seafood, poultry or grilled vegetables, with no further cooking.
In a dry place, away from humidity, heat and light, jar well resealed after each use.
Combava powder is zest of Citrus hystrix, a rare citrus fruit, gently dried then finely ground. It is neither a juice nor a pulp: only the zest is used, which concentrates the citrus fruit's lemony and floral scent. Our family prepares it at Vangaindrano, in the southeast of Madagascar, sold direct, with no middleman.
Fresh zest oxidises and loses its scent within a few days, whereas the dried powder keeps for a long time and is dosed in a small quantity, by the teaspoon. It replaces fresh zest in most recipes, with a more concentrated intensity: start with a smaller dose, adjusting from there.
Allow 1/2 to 1 teaspoon for 4 people in a curry or a stir-fry, added at the end of cooking. For a fish or poultry marinade, 1 teaspoon with ginger, garlic, lime and oil is enough. In dessert, 1/4 to 1/2 teaspoon in a custard or a ganache brings the same freshness.
The salt comes from Camargue, in the south of France, harvested by hand in the salt marshes. The combava, for its part, comes from our family production at Vangaindrano, in the southeast of Madagascar. The two are brought together in a 60 g airtight glass jar.
Madagascar wild combava powder, in a 20 g jar, costs 5,90 €. Camargue salt flavoured with combava, in a 60 g jar, costs 7,90 €. We sell direct, with no middleman: our shop shows 5,0 out of 5 from 95 verified reviews.
Out of stock
Leave your address and we will email you as soon as this product is back.
Before you choose
Combava powder brings together in this collection two references from our family production in Madagascar: the zest of this rare citrus fruit, dried then ground, and a Camargue salt that welcomes it as a finishing touch. To get your bearings on this little-known citrus fruit, our guide to Madagascar combava covers its scent and its uses in detail.
Combava, Citrus hystrix, is a citrus fruit whose zest, not its juice or pulp, is used here. Fresh zest oxidises quickly, and the combava leaf, for its part, is used whole in Asian cooking; our powder is combava zest gently dried then finely ground, which concentrates the scent and keeps without quickly losing it. Our family harvests this combava in the wild at Vangaindrano, in the southeast of Madagascar, from selected trees, at full ripeness, sold direct, with no middleman, from producer to customer.
Two references make up this collection. Madagascar wild combava powder, in a 20 g jar, carries the full scent of the zest alone: very lemony, bright, with a floral touch. Camargue salt flavoured with Madagascar combava combines the fine crystals of a Camargue salt with this same powder, in a 60 g airtight glass jar: the salt comes from Camargue, in the south of France, and the combava comes, for its part, from our production at Vangaindrano. Two terroirs, one single pairing. Order shipped from France within 48 hours, with tracking, delivery free from 30 € to a pickup point, mainland France only.
| Product | Format | Use | Price |
|---|---|---|---|
| Wild combava powder | Jar 20 g | Currys, marinades, desserts | 5,90 € |
| Camargue salt with combava | Glass jar 60 g | Fish, poultry, grilled vegetables | 7,90 € |
The powder alone suits you when you want to dose combava precisely in a recipe, a ganache, a curry, a marinade, without adding salt. The combava salt suits a finishing touch, a pinch over fish, poultry or grilled vegetables, when salt and citrus need to arrive together. To explore the rest of the Madagascar spices we prepare, our Madagascar spices collection brings together the other references, and our guide to salts flavoured with Madagascar spices places this salt among the other blends.
A very lemony, bright and fragrant profile, with a floral touch. In a curry or a stir-fry, allow 1/2 to 1 teaspoon of powder for 4 people, added at the end of cooking to preserve freshness. For a fish or poultry marinade, 1 teaspoon with ginger, garlic, lime and oil. In dessert, 1/4 to 1/2 teaspoon in a custard, a ganache, a cake batter or a syrup: the powder pairs very well with ginger, turmeric and Bourbon vanilla, as in our recipe for sweet potato roasted with vanilla and combava. The combava salt, for its part, goes as a finishing touch over fish, seafood, poultry or grilled vegetables, with no further cooking.
In a dry place, away from humidity, heat and light, jar well resealed after each use.
Combava powder is zest of Citrus hystrix, a rare citrus fruit, gently dried then finely ground. It is neither a juice nor a pulp: only the zest is used, which concentrates the citrus fruit's lemony and floral scent. Our family prepares it at Vangaindrano, in the southeast of Madagascar, sold direct, with no middleman.
Fresh zest oxidises and loses its scent within a few days, whereas the dried powder keeps for a long time and is dosed in a small quantity, by the teaspoon. It replaces fresh zest in most recipes, with a more concentrated intensity: start with a smaller dose, adjusting from there.
Allow 1/2 to 1 teaspoon for 4 people in a curry or a stir-fry, added at the end of cooking. For a fish or poultry marinade, 1 teaspoon with ginger, garlic, lime and oil is enough. In dessert, 1/4 to 1/2 teaspoon in a custard or a ganache brings the same freshness.
The salt comes from Camargue, in the south of France, harvested by hand in the salt marshes. The combava, for its part, comes from our family production at Vangaindrano, in the southeast of Madagascar. The two are brought together in a 60 g airtight glass jar.
Madagascar wild combava powder, in a 20 g jar, costs 5,90 €. Camargue salt flavoured with combava, in a 60 g jar, costs 7,90 €. We sell direct, with no middleman: our shop shows 5,0 out of 5 from 95 verified reviews.
Welcome offer
Join the vanilla enthusiasts. Pastry chef advice, recipes worth making and private sales. Once a month, nothing more.
By signing up, you agree to receive our e-mails. Unsubscribe in one click.
Valid from 25 EUR or the equivalent, once per customer, on your first order.
Welcome offer
Your code
WELCOME10
We also send it by e-mail: it applies at checkout, and delivery is free on your first order.
Visit the shopValid from 25 EUR or the equivalent, once per customer, on your first order.
