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 a salty or sweet combination, Combava will be the fireworks display that will bring all your taste buds together.
Food pairing: Chocolate desserts, fruit salad, white meats, fish, arranged rum.
Origin - Plantations: Madagascar
Dosage: Use sparingly
Packaging: 25g resealable bag - aroma preservation.
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 appearances similar to bergamot and lime, with a bumpy rind and a diameter between 4 and 6 mm. This fruit originates from Sumbawa Island (an Indonesian island located 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 thorny tree with lumpy bark. It is a wild plant that is now cultivated. Fruits such as the leaves of the combava are rich in essential oil with a smell similar to that of lemongrass.
In terms of taste, combava has a slightly more acidic flavour than lime. You can eat its leaves and zest. The combava flesh, on the other hand, is rarely used. However, it can be used to add a touch of acidity to dishes.
Did you know that? A star condiment of Creole and Asian cuisine, combava was a citrus fruit that was still unknown in Europe about ten years ago. Since then, great loved ones such as the Britishman Jamie Oliver have begun to work on it and make it known to the general public.
Combava is a citrus fruit grown in Southeast Asia (Thailand, India...), but also on the island of Reunion and Madagascar. The harvest period is in March and April, when the fruit is still dark green in colour.
David Vanille's choice: I wanted you to discover the sour and bitter taste of the combava of Madagascar. Still not used enough, it brings a contemporary touch to our traditional recipes. This combava powder will seduce you with its intense taste.
The combava is one of the smaller lemons less known than the yellow lemon. It is part of the rutaceae family just like:
- · Lime (lime): A lemon from Asia, the fruit of the lime tree. There are two varieties: the small ones of Mexican and Caribbean origin and the large ones called Tahiti, Persian Lime or Bears.
-· Yuzu: a Japanese lemon with a delicate fragrance
- · The kalamansi: a small sour lime
- · The limequat: a cross between lime and kumquat
- · Bergamot: a citrus fruit resulting from a hybrid form between the lemon tree and the sour orange tree
The combava is an Indonesian citrus fruit. Its name was given by Western sailors, referring 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 Montpellier Botanical Garden. It was also found in 1924, under its former English name "Kaffir lime". This name, considered inappropriate - it means "lemon of the unbeliever" - is now unusual.
Did you know that? In 1824, it was a Swiss botanist, Auguste Pyrame de Candolle, who 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 diseases and stomach aches.
- · The other benefits of combawa are:
- · High vitamin C content
- · High antioxidant capacities
- · An action on the reduction of the hepatotoxicity of paracetamol
- · Tonic virtues
- · A sedative effect that reduces stress, insomnia and chronic fatigue.
Combava can be enjoyed fresh in its citrus fruit form or in powder form. Fresh, we consume the leaves, the zest and, more rarely, the flesh.
I suggest you 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.
Do not rely on the softness evoked by the colour of this powder, because its organoleptic power will seize you as soon as the fresh bag is opened.
The first aromatic evocation you will receive when you smell the Combava powder will certainly be that of lemongrass with a fairly sweet herbaceous freshness.
On the palate, you will find both lemongrass notes and new sensations such as this bitterness, which strongly recalls the flavours of yuzu combined with those of ginger and coriander.
Combava is used almost daily in Asian and Creole cuisine to rebalance dishes with very spicy flavours. But it is necessary to be very careful with the dosage of this condiment so that its rich aromas do not extinguish those of the ingredients it should enhance.
Discover the different ways to use this citrus powder that will certainly not leave you indifferent.
A star condiment of the Indian Ocean, the combava allows you 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. Salt and add ¼ of teaspoon of combava powder and a little garlic powder. Serve fresh with country bread or hot Turkish bread.
In this risotto with its Creole flavours, combava powder brings a tangy note that goes perfectly with coconut. Make a creamy risotto with 25 cl of coconut milk added. Cook your shrimp 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 the combava brings a certain modernity. Make waffles and let them cool down. Add a little whipped cream and strawberries cut in 4, sprinkle with a little palpable sugar and combava powder.
The combava powder is an aromatic that can be kept away from light and dry. Store it in an airtight jar so that it retains all its aromas for a long time.
Sabrina A. published the 19/01/2020 following an order made on 11/01/2020
super rien a redire tt est parfait
Emilie R. published the 14/01/2020 following an order made on 06/01/2020
J'ai hâte de l'utiliser !
Audrey P. published the 30/12/2019 following an order made on 13/12/2019
Cette poudre de combava va nous faire voyager!
Delphine D. published the 27/12/2019 following an order made on 18/12/2019
Hâte de tester en pâtisserie. Pour l'instant j'en ai mis une c à c dans le rhum arrangé
Vincent B. published the 18/12/2019 following an order made on 11/12/2019
Epice de qualité, parfum extra, très belle découverte
Arnaud I. published the 14/12/2019 following an order made on 01/12/2019
Je ne connaissais pas, c'est une très belle découverte. Accompagne parfaitement le poisson.
Gerard D. published the 03/12/2019 following an order made on 24/11/2019
pas encore utilisé
Cyrielle L. published the 03/11/2019 following an order made on 27/10/2019
Je n’ai pas encore utilisé le produit mais je suis impressionnée’ par la puissance en odeur
Isabelle M. published the 27/10/2019 following an order made on 20/10/2019
Le conditionnement est mieux proportionné excellente découverte de cet épice