Madagascar wild combava powder (20 g jar)
Jar of Madagascar combava powder set on a wooden table
Jar of Madagascar combava powder set in the vegetation
Jar of Madagascar combava powder set on a wooden table
Jar of Madagascar combava powder set in the vegetation
Combava zest ( Citrus hystrix ) from Madagascar, dried and finely ground. 20 g, the equivalent of 15 to 20 fresh zests · but usable all year round, with no waste. Bright citrus notes, floral, exotic. The most practical way to bring combava into everyday cooking.

Wild Kaffir Lime Powder (20g)

€9,00 €5,90
5.0/5 · 5 reviews
Variety
Citrus hystrix (combava)
Terroir
Vangaindrano, south-east of Madagascar
Preparation
Wild-picked at full maturity, zest dried gently then finely ground
Aromatic notes
Very citrusy, sharp and fragrant, with a floral touch
Best for
Thai cooking, curries, marinades, fish, sauces, dressings, desserts

Wild combava powder from Madagascar, from the zest of a rare citrus fruit picked in the wild by our family in Vangaindrano then dried gently. Sharp lime-like freshness, floral edge.

Frequently added together

What our customers say

5.0Out of 5 5 verified reviews
Très bon pour assaisonner les plats !
Nicolas STANISAVAC Verified purchase

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

Combava, Citrus hystrix, is a citrus fruit of which only the zest is used here, never the juice or the flesh: dried then finely ground, it concentrates a citrus freshness far more intense than ordinary lime, with a characteristic floral touch.

Origin

Our family picks this combava in the wild in Vangaindrano, in the south-east of Madagascar, from selected trees, at full maturity. The zest is dried gently at our place before being finely ground. Batch by batch traceability, in direct supply: there is nobody between our land and your kitchen.

In the kitchen

A very citrusy, sharp and fragrant profile, with a floral touch.

  • Curries and stir-fries: 1/2 to 1 teaspoon for 4 people, at the end of cooking to preserve freshness.
  • Fish or poultry marinades: 1 teaspoon with ginger, garlic, lime and oil.
  • Dressings and mayonnaise: 1/4 teaspoon per 4 tablespoons of oil.
  • Desserts: 1/4 to 1/2 teaspoon in a cream, a ganache, a cake batter or a syrup.

It pairs very well with ginger, turmeric and Bourbon vanilla.

Storage

Dry, away from moisture, heat and light; close the jar well after use.

Ingrédients

100 % wild Madagascar combava.

Notes aromatiques

Far more fragrant than any lemon zest: combava releases an intense citrus bouquet (lime, bergamot, Yuzu lemon), with a powerful floral dimension (orange blossom, jasmine) and a slightly camphorous finish. Drying concentrates the molecules · 1 g of powder equals about 3 g of fresh zest in intensity. Compared to a classic lemon zest, combava is more floral, more exotic, and lingers far longer on the palate.

Conseils d'utilisation
  • Fish or shellfish curry (serves 4): 1 level tsp added at the end of cooking the coconut sauce.
  • Marinade for chicken or tofu: ½ tsp in 100 ml of oil + garlic + ginger. Marinate for at least 2 hours.
  • Pastry cream or panna cotta: ½ tsp in 500 ml of warm infused milk/cream, 15 min, then strained.
  • Shortbread, financiers, madeleines: 1 tsp per 250 g of flour, mixed into the dry ingredients. Wonderful with white chocolate or lemon.
  • Flavored salts & sugars: 1 tsp in 100 g of fine salt or sugar. Jar, 1 week, shake. Use on fish, fruit, cocktails.

Tip: the powder withstands cooking without losing all its aromas (unlike fresh zest, which must be added at the end). That is actually an advantage of drying: the powder holds up in long-simmered sauces.

Conditionnement

Jar 20 g

In the same collection

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
5 reviews
  • Corinne Sampic Verified purchase
  • Eric BOURSIER Verified purchase

    Powerful, pleasant aroma, lovely with fruit salads for example, a real treat :-)

  • Anonyme Verified purchase

    Very aromatic and powerful spice, yet very fresh.

  • Anonyme Verified purchase

    I discovered this product at the Nice fair and ordered this delicious combava powder for my son-in-law. You really need to dose it carefully to avoid bitterness

    I

  • Nicolas STANISAVAC Verified purchase

    Very good for seasoning dishes!

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Which one to choose

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

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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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