Salts flavoured with Madagascar spices

Gourmet salts & blends

Quick answer:our flavored salts pair quality Camargue salt with Madagascar spices and berries: combava, pili pili chili, pepper and berry blend. It is the idea of a ready to use condiment: all our aroma, in a salt you simply sprinkle.

Gourmet salts and blendssimplify cooking without sacrificing flavor. One pinch and the dish changes.

A meeting of Camargue and Madagascar

Camargue salt is one of the most prized in France for its purity and its fleur de sel. We pair it with the finest spices and berries from Madagascar to create condiments that are both French and exotic. It is a valuable aromatic shortcut.

Combava salt

The lightest one. Combava brings a citrusy, floral scent that lifts grilled fish, a carpaccio, steamed vegetables. See our combava flavored salt.

Pili pili chili salt

The invigorating one. A bold, fruity heat to lift grilled meats, fried eggs, homemade fries. Use sparingly. See our pili pili flavored salt.

Pepper and pink berry salt

The elegant one. Combines Camargue salt, pepper blend and pink berries for a complete seasoning in a single gesture. Excellent on meats, fish, fresh cheeses. See our pepper and berry flavored salt.

How to use a flavored salt

As a finishing touch rather than during cooking: excessive heat destroys the finest aromas. Sprinkle just before serving, or during very brief cooking. One pinch at a time is enough.

How to store flavored salts

Away from humidity, in an airtight container. Salt absorbs moisture from the air and eventually loses its texture if exposed. Well stored, a flavored salt keeps its aroma for 12 to 18 months.

Frequently asked questions

Flavored salt or salt plus a separate spice?Flavored salt is more practical day to day. Salt plus a fresh spice remains more precise for chef level cooking.

Can it be used in cooking?Yes, but mainly as a finishing touch, to preserve the aromas.

Suitable for a salt free diet?No, it is first and foremost a salt. For restrictive diets, use pure spices and berries instead.

Buying flavored salts

See our flavored salts collection, or a specific salt to suit your cooking.

See also: the Vanille Désiré wiki, Madagascar spicesand peppers & berries.

Products that pair well

Madagascar wild combava powder (20 g jar)
Wild Kaffir Lime Powder (20g) 5.0 (5) €9,00€5,90
Madagascar Bourbon Vanilla Extract (20ml)
Madagascar Bourbon Vanilla Extract (20ml) 5.0 (3) €8,90
Retour au wiki
Our terroirs

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 pods laid on marble Bourbon vanilla
Madagascar black peppercorns spread out Peppers and berries
Stacked cinnamon sticks, rolled bark Cinnamon
Whole dried cloves Clove
Turmeric powder and pieces of rhizome Turmeric
Ginger rhizome and fresh slices Ginger
Glass jar of Désiré combava powder Combava
Dried pili-pili chillies and a dish of crushed chilli 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.

01
SAVANorth-east coast
02
VangaindranoSouth-east coast
03
VangaindranoSouth-east coast
04
VangaindranoSouth-east coast
05
VangaindranoSouth-east coast
06
VangaindranoSouth-east coast
07
VangaindranoSouth-east coast
08
VangaindranoSouth-east coast

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 · Madagascar

Photographs 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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