Madagascar Chili Paste
Madagascar chilli paste, close-up of the texture
Madagascar chilli paste, styled shot
Dried Madagascar pili-pili chillies, the ingredient of the chilli paste

Madagascar Chili Paste

€5,00 €4,90
5.0/5 · 1 review
Terroir
Vangaindrano, south-east of Madagascar
Preparation
Chilli harvested at maturity, prepared as a paste in a craft spirit
Aromatic notes
Bold and fragrant heat, clean spiciness
Best for
Marinades, sauces, everyday dishes (rice, pasta, stir-fries, soup)

A chilli paste from Madagascar, prepared by our family in Vangaindrano in a craft spirit. A bold, aromatic profile, a clean heat that stays readable on the palate.

Frequently added together

What our customers say

5.0Out of 5 1 verified review

Our spices ship from France within 48 hours, tracked, in resealable packaging.

The price per gram drops from the next size up

What it is

A paste made from chilli harvested at maturity, crushed and prepared without further processing. Unlike powder, it brings body and moisture to a sauce or a marinade straight away, with no need to rehydrate.

Origin

Our family grows this chilli in Vangaindrano, in the south-east of Madagascar. Harvested at maturity, it is turned into paste at our place, in a craft spirit, for simple everyday use. No intermediary between our land and your kitchen.

In the kitchen

A bold, fragrant heat that lifts a marinade, a tomato sauce, a stew, a rice dish, sautéed vegetables, a grilled dish or a homemade Creole base.

  • Marinades: a small spoonful to season meat, fish or vegetables.
  • Sauces: stir in gradually to reach the intensity you want.
  • Everyday dishes: rice, pasta, stir-fries, soup or stews.
  • Dosage: start small, then adjust to your tolerance for heat.

Storage

Keep the jar chilled after opening and always use a clean utensil to preserve its quality.

Ingrédients

100 % Madagascar Pili-pili chili.

Conseils d'utilisation
  • Marinades: add a small spoonful to liven up meat, fish or vegetables.
  • Sauces: stir in a little at a time, depending on the intensity you want.
  • Everyday dishes: ideal in rice, pasta, a stir-fry, a soup or a simmered dish.
  • Dosage: start small, then adjust to your tolerance for heat.

Smart pairings: Madagascar spices · spice guide · special punch blend

In the same collection

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

They say it better than we do

Customer reviews

5.0 / 5
1 review
  • Sylvette Bollano Verified purchase

    very, very strong !!!!

Compare our spices

Which one to choose

Our spices from Vangaindrano side by side: their taste, what they are best for, and their starting price.

  • The product Madagascar Sesame SeedsSesamum indicum1 format
    The taste Toasted-nut scent, crunchy texture
    What it is for Quick toasting, salads and bowls, bread and brioche, stir-fries, gomasio
    From €2,90 View
  • The product Madagascar Curry Powder3 formats
    The taste Warm and spiced, fragrant sweetness, well balanced
    What it is for Meat and poultry, fish and seafood, vegetables and sauces, stews
    From €3,90 View
  • The product Madagascar Turmeric PowderCurcuma longa3 formats
    The taste Earthy, warm and slightly peppery, bright yellow colour
    What it is for Curries, stews, roasted vegetables, rice, marinades, sauces, soups, golden latte
    From €3,90 View
  • The product Madagascar ClovesSyzygium aromaticum1 format
    The taste Warm, woody, camphor-like and slightly biting
    What it is for Stews and sauces, marinades, baking, infusions and mulled wine
    From €3,90 View
  • The product Madagascar CinnamonCinnamomum verum2 formats
    The taste Warm, enveloping, delicately sweet, with a spiced touch
    What it is for Baking, hot drinks, savoury stews, fruit desserts
    From €4,90 View
  • The product Ground Ginger, Glass JarZingiber officinale2 formats
    The taste Powerful, pungent and subtly lemony
    What it is for Baking, infusions and teas, curries and stir-fries, marinades
    From €4,90 View
  • The product Madagascar Chili Paste1 format
    The taste Bold and fragrant heat, clean spiciness
    What it is for Marinades, sauces, everyday dishes (rice, pasta, stir-fries, soup)
    From €4,90You are looking at this one
  • The product Wild Kaffir Lime PowderCitrus hystrix (combava)1 format
    The taste Very citrusy, sharp and fragrant, with a floral touch
    What it is for Thai cooking, curries, marinades, fish, sauces, dressings, desserts
    From €5,90 View
  • The product Madagascar Piri Piri Chili, Glass JarCapsicum frutescens (pili-pili)2 formats
    The taste Sharp, lingering heat, fruity scent, light smoky note
    What it is for Stews and sauces, grilling and marinades, pasta and pizza, homemade chilli oil
    From €5,90 View
  • The product Signature Spice Base, 40g Glass Jar2 formats
    The taste Warm, fresh and lightly woody
    What it is for Soups, sauces, marinades, grilled meats, stews
    From €6,90 View

What people ask us

The questions we get asked

The answers we give on the phone and at the market, written down once and for all.

1 When should a spice go into the dish?

Ground spices give their best when warmed for a few seconds in a fat, at the start of cooking: turmeric, curry and ginger open up that way. Fresh, citrus notes, combava first among them, go in at the end of cooking so they do not evaporate.

2 How much should I use?

For four people, count one level teaspoon of turmeric, curry or ginger. For chilli, start with the tip of a knife. You can always add more, never take it back: taste and adjust.

3 How long does a spice keep?

Away from light, heat and damp, a ground spice keeps its aroma for about a year; a whole spice keeps much longer. An old spice does not become unsafe, it becomes dull.

4 Pouch or jar: which one?

The jar sits on the worktop and closes in one movement. The resealable kraft pouch is there to refill the jar: it is the lowest price per gram. Many of our customers take one jar, then pouches.

5 Are your spices hot?

Only the pili-pili chilli and the chilli paste really are. The Madagascar curry is warm and fragrant, not burning. Ginger bites in the mouth without the heat of a chilli. The aromatic notes are given on every product page.

6 Is there anything else in the pouch?

No. The spice, nothing else: no additive, no colouring, no anti-caking agent. Our blends, the curry and the spice base, contain only spices, blended at our place.

7 Can they be used in baking?

Yes, and that is where they are most often forgotten. Cinnamon and clove belong in compotes, tarts and spice breads; ginger with chocolate and citrus; combava in creams and sorbets. Turmeric colours without taking over.

8 Where exactly do your spices come from?

From Vangaindrano, in the south-east of Madagascar, where our family grows, harvests, dries and sorts. All our spices and all our peppers come from there. Our vanilla comes from the SAVA region, in the north-east of the island: two terroirs, two harvests.

9 When does my order ship?

From France, within 48 hours, tracked. In France, delivery is free from 30 euros.

Go further

Our in-depth articles about this product and its family.

Growers, not resellers

Our commitments

Our family grows

From harvest to sorting, everything happens on our land, in Vangaindrano in southeastern Madagascar. There is no one between our land and your kitchen.

Nothing else in the packaging

Spices hand sorted, with no additives or coloring. Bag, spice shaker or glass jar, each one seals airtight.

From the grower to your kitchen

Our boxes leave Madagascar weighed and numbered. From France, your order ships within 48 hours, tracked. Direct grower pricing, no middleman.

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