GROUND COMBAVA (FRUIT)
Origin : Madagascar
100% Natural product
BOTANICAL NOTES
The combava or cumbava is native to Indonesia. It was introduced into the Indian Ocean by a Frenchman, Pierre Poivre, at the end of the 18th century. It owes its name to the original island, Sumbava. In Madagascar, it is cultivated along the great river ‘Manantsatrana’ for optimal conditions for its cultivation.
The Combava fruit is harvested as it matures when it is still green.
AROMATIC NOTES
Sour, lemony, fruity, verbena taste, bitterness, taste of coriander, ginger, lemongrass.
PROPERTIES
Rich in calcium, potassium and phosphorus, it has anti-inflammatory, antiseptic, anti-pain (gastric, articular, muscular), antibacterial properties.
Treatment of insomnia, anti-stress, anti-fatigue, soothing and sedative.
USES
As a seasoning for simmered or roasted white meat, crustaceans, pates, sausages, stuffings, soups, velvety, muffins, chocolate, fruit.
CONDITIONING
Food vacuum bag.
Packing box (Logistic protection & freight).
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