Combava (ground)

‘ Citrus hystrix ‘

 

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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