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Everything you need to know about vanilla, spices, peppers and salts, from the grower to the plate.
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- 01 Vanille Choosing the right Bourbon vanilla
- 02 Vanille How to store vanilla beans
- 03 Vanille Uses & vanilla recipes
- 04 Vanille Bourbon Planifolia vanilla: the full story
- 05 Vanille Buying vanilla direct from the grower
- 06 Vanille Pompona Vanilla
- 07 Poivres & baies Black pepper from Madagascar
- 08 Poivres & baies White pepper from Madagascar
- 09 Poivres & baies Voatsiperifery wild pepper
- 10 Poivres & baies Pink peppercorns from Madagascar
- 11 Poivres & baies Wild pepper, white pepper & pink peppercorn blend
- 12 Épices Cinnamon from Madagascar
- 13 Épices Turmeric from Madagascar
- 14 Épices Ginger from Madagascar
- 15 Épices Clove from Madagascar
- 16 Épices Combava (kaffir lime) from Madagascar
- 17 Épices Curry from Madagascar
- 18 Épices Piri-piri chili from Madagascar
- 19 Épices Sesame seeds from Madagascar
- 20 Épices Madagascar spice base
- 21 Sels & huiles Gourmet salts & blends
- 22 Transversal Craft & growers
- 23 Transversal Health benefits & uses
- 24 Transversal Recipes & pairings
- 25 Transversal Spice glossary
- 26 Vanille How to use a vanilla bean
- 27 Vanille Bourbon, Tahiti and Pompona vanilla: differences and choice
- 28 Vanille Extra long 16-20 cm Bourbon vanilla: the premium size
- 29 Vanille Vanilla caviar: caviar, powder or extract, which to choose
- 30 Vanille Vanilla grades: gourmet, TK, red and cuts
- 31 Vanille Vanilla custard: getting the real thing right, with the bean
- 32 Vanille Vanilla rum infusion: the method, bean by bean
- 33 Vanille How many vanilla beans: dosage by recipe
- 34 Vanille Vanilla caviar: what it is, how to extract it
- 35 Vanille What a vanilla bean really costs
- 36 Vanille Frost on a vanilla bean: vanillin, never mold
- 37 Vanille Bourbon, Tahitensis or Pompona: which variety to choose
- 38 Poivres & baies Voatsiperifery: Madagascar's wild pepper
- 39 Épices Madagascar turmeric: benefits, dosage and recipes
- 40 Épices Madagascar clove: culinary, health and traditional uses
- 41 Épices Spiced Madagascar punch: recipes and tradition
- 42 Épices Malagasy curry: traditional recipe and heritage
- 43 Transversal FAQ: vanilla and spices
- 44 Vanille Vanilla prices: why they rise, why they fall
- 45 Vanille Spotting poor quality vanilla
- 46 Vanille Vanilla in savory cooking
- 47 Vanille Can you freeze vanilla
- 48 Vanille Making your own vanilla extract
- 49 Vanille Making your own vanilla sugar
- 50 Transversal Natural flavoring or synthetic flavoring: the difference
- 51 Vanille How much caviar a vanilla bean yields
- 52 Vanille Vanilla, allergies and children's diets
- 53 Vanille Vanilla in professional pastry
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Where each spice comes from
Our map holds two points. Vanilla grows in the SAVA, in the north-east. Peppers, spices and combava come from Vangaindrano, in the south-east.
Madagascar · our terroirs
SAVA
Vangaindrano
Bourbon vanilla
Peppers and berries
Cinnamon
Clove
Turmeric
Ginger
Combava
Pili-pili chilli
Prepared Bourbon pods, standard grade.
Madagascar black pepper, whole peppercorns.
Dried bark, rolled into sticks.
Whole cloves.
Turmeric powder and cut rhizome.
Ginger rhizome and slices.
Our combava powder, in a glass jar.
Dried pili-pili, whole and crushed.
Vanilla
Sambava, Antalaha, Vohémar, Andapa. Our vines climb there, on the north-east coast, and flowering runs from September to November.
Peppers and berries
Black pepper, white pepper, pink berries. Voatsiperifery is not planted: it is gathered from the vine, in the forest.
Cinnamon
Our cinnamon trees grow in agroforestry. The bark is taken from young branches in the rainy season, when the sap rises.
Clove
The clove is a flower bud, picked before it opens. It then dries until it hardens and turns deep brown.
Turmeric
The rhizome comes out of the ground, is washed then sliced. We dry it at low temperature: that is what preserves the colour and the curcuminoids.
Ginger
Same soil as turmeric, same botanical family. We offer it as a powder and in a grinder, depending on how you cook.
Combava
A small green citrus with a bumpy skin. Everything is in the zest, which we dry before grinding it into powder.
Pili-pili chilli
Picked bright red, with no green patch. It dries in the sun on racks, then is sorted by hand, fruit by fruit.
Two terroirs, one family. No broker between the plot and your jar.
Vanille Désiré · MadagascarPhotographs from our own catalogue. The outline of the island is a simplified drawing with no cartographic value. With us, vanilla comes only from the SAVA; peppers, spices and combava come from Vangaindrano.
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