• Combava powder - Madagascar
  • Combava powder - Madagascar
  • Combava powder - Madagascar
  • Combava powder - Madagascar
  • Combava powder - Madagascar
  • Combava powder - Madagascar
  • Combava powder - Madagascar
  • Combava powder - Madagascar
  • Combava powder - Madagascar
  • -15%
Combava powder - Madagascar

Combava powder

Madagascar

The star citrus fruit 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 association, Combava will be the fireworks that will put all the taste buds in agreement.

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  • 25g -15 %
  • 50g -15 %
  • 500g -15 %
€5.86
€6.90
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Kitchen association

Chocolate desserts, fruit salad, white meats, fish, arranged rum.

Conditioning

Freshness Pack - DUO 09/2025

Origin - Plantations

Madagascar - Manakara

« Discover it, taste it, and you'll adopt it! »
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WHAT IS COMBAVA?

Combava (Mauritius Papeda) is also known as combawa. It is a citrus fruit similar in appearance to bergamot and lime, with a bumpy rind and a diameter of between 4 and 6 mm. This fruit originates from the island of Sumbawa (Indonesian island located east of Bali, in the Molucca 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 thorny tree with a lumpy bark. It is a wild plant that is now cultivated. Both the fruit and the leaves of the combava tree are rich in essential oil with asmell similar to that of lemongrass.

The taste of combava is slightly more acidic than lime. The leaves and peel can be eaten. The flesh of combava as for it, is little used. However, it can be used to add a touch of acidity to dishes.

Did you know? The star condiment of Creole and Asian cuisine, combava was a citrus fruit that was still unknown in Europe a decade ago. Since then, great chefs such as the British chef Jamie Oliver have started to work with it and introduce it to the general public.

The harvest of combava

The combava is a citrus fruit grown in South-East Asia (Thailand, India...), but also on the island of Reunion and in Madagascar. The harvest period is in March and April, when the fruit is still a dark green colour.

David Vanille's choice: I wanted you to discover the tangy and bitter flavour of combava from Madagascar. Still not used enough, it brings a contemporary touch to our traditional recipes. This combava powder will seduce you with its intense taste.



poudre-de-combava

The different varieties of small lemons

Combava is one of the lesser-known small lemons than the yellow lemon. It is part of the Rutaceae family, as are :

- · Lime: A lemon native to Asia, the fruit of the lime tree. There are two varieties: small ones from Mexico and the Caribbean and large ones called Tahiti, Persian Lime or Bears.

- · Yuzu: a Japanese lemon with a delicate fragrance

- · Kalamansi : a small sour lime

- · Limequat: a cross between lime and kumquat

- · Bergamot : a citrus fruit that is a hybrid of the lemon and sour orange tree

The origins of Combava

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 Moluccas. It was in the 18th century that Pierre Poivre, the great French botanist, introduced it to Mauritius before having it included in the Montpellier Botanical Garden. It is also found 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? In 1824, a Swiss botanist, Auguste Pyrame de Candolle, gave combava its vernacular name: Mauritius papeda.

Other uses of combava

Combava has therapeutic properties. It has been used for thousands of years in traditional Chinese medicine to treat lung ailments and stomach ailments.

- · Other benefits of combawa are:

- · High vitamin C content

- · High antioxidant capacity

- · Reduced hepatotoxicity of paracetamol

- · Tonic virtues

- · A sedative effect to reduce stress, insomnia and chronic fatigue.

How to use combava in cooking?

Combava can be eaten fresh as a citrus fruit or in powder form. Fresh, we eat the leaves, the zest and, more rarely, the flesh.

I suggest that you discover the zest of this citrus fruit in the form of a pastel yellow combava powder, which will allow you to measure it precisely when you add it to your dishes.

Don't be fooled by the sweetness evoked by the colour of this powder, because its organoleptic power will seize you as soon as you open the freshness sachet.

The first aromatic evocation that you will receive when you smell the Combava powder will certainly be that of lemongrass with a rather soft herbaceous freshness.

On the palate, you will find both the lemongrass notes and new sensations such as a 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 you have to be very careful with the dosage of this condiment so that its rich flavours don't overpower those of the ingredients it is meant to enhance.

Discover the different ways to use this powdered citrus fruit that will certainly not leave you indifferent.

Our recipe ideas with Combava

A star condiment from the Indian Ocean, combava allows us to revisit our traditional cuisine. It is used in particular to :

  1. Season meats, fish and shellfish: Creole carrys, samoussas, Reunionese charcuterie, sweet and sour sauce... Combava will enhance your white meats, chard, turnips or even pigeon Anne-Sophie Pic style.
  2. Energize vegetables and starches: summer salad, bean salad with feta cheese, pan-fried vegetables, soups... Ideally, you will not combine it with aromatic herbs or vegetable spices.
  3. Enhance your desserts: fruit salad, chocolate fondant, pound cake... Combava brings a tangy touch to your classic desserts, like the apple and rhubarb soufflé by chef Arnaud Donckele.

The starter: Tomatoes with combava powder

This side salad can also be enjoyed as a light and tasty cold starter. Cut up some tomatoes. You can choose heirloom or kumato tomatoes. Slice an onion and 1 small red pepper. Add salt and ¼ teaspoon of combava powder and a little garlic powder. Serve chilled with a warm country bread or Turkish bread.

The dish: Shrimp and coconut milk risotto with combava

In this risotto with Creole flavours, the combava powder adds a tangy note that goes perfectly with the coconut. Make a creamy risotto with 25 cl of coconut milk. Cook your shrimp on a grill and add a little garlic. Add half a spoonful of combava powder at the end of your risotto. Serve warm with a good dry white wine.

The dessert: Strawberry and combava waffles

Here's 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 palpable sugar and combava powder.

How to store combava powder?

Combava powder is a flavouring that should be stored in a dark, dry place. Store it in an airtight jar so that it retains its full flavour for a long time.

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Data sheet

Provenance
Madagascar
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4.9 /5

Based on 119 customer reviews

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DOMINIQUE C. published the 20/07/2021 following an order made on 08/07/2021

5/5

Pas encore utilisé.

Caroline P. published the 17/07/2021 following an order made on 28/06/2021

5/5

Produits de qualité - correspond à la description

Patricia M. published the 17/07/2021 following an order made on 28/06/2021

5/5

Super

Bastien T. published the 16/07/2021 following an order made on 05/07/2021

5/5

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Virginie G. published the 16/07/2021 following an order made on 07/07/2021

5/5

Très original, je ne connaissais pas du tout

Sandrine T. published the 15/07/2021 following an order made on 06/07/2021

5/5

RAS tout OK

ÉLISABETH G. published the 14/07/2021 following an order made on 05/07/2021

5/5

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Thierry L. published the 10/07/2021 following an order made on 27/06/2021

5/5

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Philippe P. published the 04/07/2021 following an order made on 23/06/2021

1/5

pareil pas gouté

Patricia B. published the 28/06/2021 following an order made on 09/06/2021

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