The citrus star of Creole and Asian cuisine, still too little known in Europe and which deserves to find its place in your kitchen. In savoury or sweet combinations, Combava will be the fireworks that will bring all the taste buds in agreement.
Pairings in the kitchen: Chocolate desserts, fruit salad, white meat, fish, arranged rum.
Dosage: Use sparingly
Packaging : Resealable bag - conservation of aromas.
Origin - Plantations : Madagascar
"Discover it, taste it, and you will adopt it! "
Warning: Last items in stock!
The combava (Mauritius Papeda) is also known as combawa. It is a citrus fruit with an appearance similar to bergamot and lime, with a bumpy rind and a diameter between 4 and 6 mm. The fruit is native to Sumbawa Island (an Indonesian island east of Bali in the Moluccan Sea) and grows on a tree with small leaves and thorny branches bearing the same name.
Combawa is the name of the tree and its fruit. The tree is a thorn with lumpy bark. It is a wild plant that is now cultivated. The fruit, like the leaves of the combava, is rich in essential oil with a scent similar to that of lemongrass.
On the taste side, combava has a slightly more acidic flavour than lime. Its leaves and zest can be eaten. The flesh of combava is little used. However, it can be used to add a touch of acidity to dishes.
Did you know that? Combava : A star condiment in Creole and Asian cuisine, combava was a citrus fruit that was still unknown in Europe a decade ago. Since then, great names such as the Briton, Jamie Oliver, have started to work with it and to introduce it to the general public.
The combava is a citrus fruit cultivated in Southeast Asia (Thailand, India...), but also on Reunion Island and Madagascar. The harvest period is in March and April, when the fruit still has a dark green colour.
David Vanille's choice: I wanted you to discover the tangy and bitter taste of the combava from Madagascar. Still too little used, it nevertheless brings a contemporary touch to our traditional recipes. This combava powder will seduce you with its intense taste.
The combava is one of the little lemons less known than the yellow lemon. It belongs to the rutaceae family as well as the rutaceae family:
- · Lime (lime): A lemon native to Asia, fruit of the lime tree. There are two varieties: the small ones of Mexican and Caribbean origin and the big ones called Tahiti, Persian Lime or Bears.
-· Yuzu: a Japanese lemon with a delicate scent
- · The kalamansi: a small sour lime
- · The limequat: a cross between lime and kumquat
- · The bergamot: a citrus fruit resulting from a hybrid form between the lemon tree and the bitter orange tree
Combava is an Indonesian citrus fruit. Its name was given to it by Western sailors, in reference to the Indonesian island of Sumbawa east of Bali in the Moluccan archipelago. It was in the 18th century that Pierre Poivre, the great French botanist, introduced it to Mauritius before having it integrated into the Botanical Garden of Montpellier. We also find it in 1924, under its former English name "Kaffir lime". This name, considered inappropriate - it means "lemon of the miscreant" - is now unusual.
Did you know that? In 1824, a Swiss botanist, Auguste Pyrame de Candolle, gave the combava its vernacular name: Mauritius papeda.
The combava has therapeutic virtues. It has been used for thousands of years in traditional Chinese medicine to treat lung and stomach ailments.
- · The other benefits of combawa are:
- · High vitamin C content
- · Strong antioxidant capacity
- · An action on the reduction of the hepatotoxicity of paracetamol
- · Tonic virtues
- · A sedative effect to reduce stress, insomnia and chronic fatigue.
The combava can be eaten fresh as a citrus fruit or in powder form. Fresh, we eat the leaves, the peel and, more rarely, the flesh.
I propose you to discover the zest of this citrus fruit in the form of a pastel yellow combava powder, which will allow you a precise dosage when you integrate it into your preparations.
Don't be fooled by the sweetness evoked by the colour of this powder, as its organoleptic power will seize you as soon as you open the fresh sachet.
The first aromatic evocation that you will receive when you smell the Combava powder will certainly be that of lemongrass with a rather sweet herbaceous freshness.
On the palate, you will find notes of lemongrass as well as new sensations such as this bitterness strongly reminiscent of the flavours of yuzu combined with those of ginger and coriander.
Combava is used almost daily in Asian and Creole cuisine to balance dishes with very spicy flavours. But one must be very careful with the dosage of this condiment so that its rich aromas do not extinguish those of the ingredients it is intended to enhance.
Discover the different ways to use this citrus powder that will certainly not leave you indifferent.
A star condiment from the Indian Ocean, the combava allows us to revisit our traditional cuisine. It is used in particular for :
This side salad can also be enjoyed as a light and tasty cold starter. Cut tomatoes. You can choose old varieties or kumato tomatoes. Slice an onion and 1 small red pepper. Season with salt and add ¼ with a teaspoon of combava powder and a little garlic powder. Serve chilled with warm country bread or Turkish bread.
In this Creole-flavoured risotto, combava powder adds a tangy note that goes perfectly with coconut. Make a very creamy risotto to which you have added 25 cl of coconut milk. Cook your prawns on a grill and add a little garlic. Add half a spoonful of combava powder at the end of cooking your risotto. Serve hot with a good dry white wine.
And here is a fruity dessert to which combava brings a certain modernity. Make waffles and let them cool. Add a little whipped cream and quartered strawberries and sprinkle with a little sugar and combava powder.
Combava powder is a flavouring that should be kept away from light and dry. Store it in an airtight jar so that it keeps all its aromas for a long time.
Patrice A. published the 09/07/2020 following an order made on 25/06/2020
Grégory M. published the 30/06/2020 following an order made on 15/06/2020
Andrée P. published the 26/06/2020 following an order made on 11/06/2020
Pas encore goûté
Véronique L. published the 26/06/2020 following an order made on 07/06/2020
Pas encore testé en cuisine, mais goûté du bout des doigts : goût subtil avec un peu d'amertune ... Hâte de tester, une nouveauté pour moi
Audrey L. published the 26/06/2020 following an order made on 06/06/2020
C'est du soleil en poudre. Parfait pour découvrir un peu le combava qu'on ne trouve pas facilement en métropole. Super parfumé pas besoin d'en mettre beaucoup.
Bruno H. published the 16/06/2020 following an order made on 02/06/2020
Sofiane O. published the 16/06/2020 following an order made on 22/05/2020
Cendrine N. published the 09/06/2020 following an order made on 28/05/2020
Myriam T. published the 30/05/2020 following an order made on 17/05/2020
Pas encore eu le temps de le tester.