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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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Chocolate desserts, fruit salad, white meats, fish, arranged rum.
Freshness Pack - DUO 09/2025
Madagascar - Manakara
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 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.
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
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.
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.
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.
A star condiment from the Indian Ocean, combava allows us to revisit our traditional cuisine. It is used in particular to :
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.
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.
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.
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.
Based on 141 customer reviews
published the 31/03/2022
following an order made on 08/03/2022
published the 09/03/2022
following an order made on 22/02/2022
Produit conforme à mes attentes.
published the 09/03/2022
following an order made on 19/02/2022
reste à tenter des recettes.
published the 29/01/2022
following an order made on 12/01/2022
Poudre très fine et marquant bien sa présence tant dans la cème qua dans la pâte.
published the 25/01/2022
following an order made on 10/01/2022
Surprenant, je ne connaissais pas. Je recommande.
published the 18/01/2022
following an order made on 30/12/2021
Pas encore utilisé mais j'attends de faire un plat exotique
published the 15/01/2022
following an order made on 27/12/2021
Pas testé hâte surprenant
published the 15/12/2021
following an order made on 21/11/2021
Très pratique et quelle odeur ! 😋
published the 11/12/2021
following an order made on 24/11/2021
qualité impeccable idéale pour les désserts citronnés
published the 11/12/2021
following an order made on 22/11/2021
encore peu utilisé pour le moment