Accessories for tea, vanilla, spices, and peppers
"Our online store, where every detail is designed to enhance your experience in the world of tea, vanilla, spices, and peppers."
I am Arnaud Sion
Founder of Comptoir de Toamasina — Flavor hunter and field enthusiast
From the kitchen to the plantation, bottling, preserving, and grinding spices are essential. I designed this range of accessories and books to share the right techniques with you and preserve all the aromatic intensity of your Comptoir treasures.
For tea lovers
Our collection expands month by month: elegant teapots and practical tea filters to transform your tea ceremony into a moment of pure pleasure.
Perfect preservation
Boxes specially designed for preserving vanilla beans, guaranteeing their enchanting aroma for your culinary creations.
Pepper and spice grinders
Each 100 ml spice box can be paired with a reusable grinder of European origin, to grind your spices to perfection.
For pepper connoisseurs, whether whole peppercorns, timut, or rare varieties, our spice boxes ensure long-lasting freshness and preserve the subtle nuances of each variety.
Available in this category
Our refillable grinders sold separately, to be filled with the pepper or spice of your choice from our whole-grain range.
Our UV-protection jars sold separately, to refill your powdered or whole spices without buying new packaging.
Reusable filters and compostable disposable filters to steep all our teas, herbal teas, and rooibos wherever you are.
My travel notebooks from producing countries, and a family recipe book updated every year.
The Comptoir de Toamasina books
Beyond spices, vanilla, and tea, I want to share something else: the journey itself. Since 2010, I have been recording my field discoveries — plantations, producers, harvesting techniques — in notebooks that have never left my bag. That is the raw material I want to turn into books for you.
My travel notebooks
These are field notebooks, not tourist guides: notes taken directly in vanilla plantations in Madagascar, along pepper routes in Brazil, in the tea gardens where I trained. I write down what producers explain to me, the gestures I see, and the mistakes I make too. It is this raw, unedited material that I want to shape and share with you.
A recipe book that grows with my family
I am also preparing a family recipe book, different from my usual chef recipes: the ones I make at home with my son, now 5 years old. Every year, we add a new recipe together — a way for me to document how we pass on the taste for spices and vanilla to the next generation, step by step, one recipe at a time.
How this book will grow
A new recipe tested and made together as a family joins the book — never removed, only added, so the work becomes a true family memory over time.
Simple recipes designed to be made with a child: few steps, safe techniques, and always featuring a spice or vanilla from the Comptoir.