Recipes & pairings

Quick answer: Madagascar spices and vanilla work just as well in desserts as in savory dishes. This page gathers our best pairing ideas by product, from everyday cooking to festive menus.

Good cooking, good ingredients, and simple recipes that truly let the spices shine.

Vanilla: sweet and savory

Vanilla crème anglaise: 50 cl milk, 1 split pod, 4 egg yolks, 60 g sugar. Infuse 15 min, cook until it coats the spoon.
Vanilla semi-cooked salmon: fillet coated with olive oil + vanilla seeds + salt. 4 minutes in the oven at 100 °C.
Vanilla vinaigrette: olive oil, balsamic vinegar, 1 tsp vanilla extract. Over tomatoes or roasted beetroot.

Cinnamon

Thin apple tart: sliced apples + brown sugar + cinnamon, 25 min at 200 °C.
Lamb tagine with apricots: onion, lamb, cinnamon, ginger, dried apricots, honey. 1 h 30 over low heat.

Curry and spice base

Coconut chicken curry: chicken, onion, fresh ginger, 1 tbsp curry, coconut milk. 30 min over low heat.
Red lentils with spice base: onion, spice base, red lentils, tomato, coconut milk. 25 min.

Voatsiperifery and black pepper

Voatsiperifery pepper sauce: brown stock, cream, voatsiperifery ground at the end of cooking. For a duck breast.
Black pepper steak: grind generously, sear 2 min per side, deglaze with cognac.

Kaffir lime

Salmon carpaccio with kaffir lime: thinly sliced salmon, olive oil, fleur de sel, kaffir lime powder.
Lemon-kaffir lime sorbet: 50 cl water, 200 g sugar, juice of 4 lemons, ½ tsp kaffir lime. Churn.

Pili-pili chili

Rougail sausages: onions, tomatoes, fresh ginger, pili-pili. Simmer 30 min.
Chili oil: oil + garlic + pili-pili in a jar. Leave to infuse for 1 week.

Flavored salts

Fries with pili-pili salt: homemade fries, pili-pili fleur de sel as a finishing touch.
Tomato-mozzarella with pepper & berry salt: tomatoes, mozzarella, olive oil, flavored salt as a finishing touch.