or any purchase of spices and flavors from around the world at the best price and always of high quality, it's here.

The Comptoir de Toamasina perpetuates the tradition of great navigators like Magellan and Bartolomeu Dias, who set out to discover rare and prestigious spices in Brazil.

We offer you a selection of spices from around the world to take you on taste journeys.

With our spices, you will be able to enter the world of creative everyday cooking and revisit the great classics. 

In our counter with spices from around the world and aromatics of exceptional quality, you will be able to discover tonka beans from Brazil , peppercorns , rare peppers , spice blends and flavors from around the world . 

Arnaud, the creator of Comptoir de Toamasina, wishes for you only the best quality in the world of spices . Whether it's our little princess the vanilla pod , peppers , spices , herbs , teas and super foods .

In Brazil, we carry out a ranger expedition every year to discover a new producer. 

The job of spice researcher is fascinating , traveling Brazil off the beaten track.

And discover the world, by selecting spices.

Come and discover the world of spices and herbs, our spice stall offers you a range of modern spices with an artisanal touch . 

You will find a wide choice of spices at the best price per kilo.


The spices of Comptoir de Toamasina are, first of all, a family that loves traveling around the world to discover new cultures and new cuisines.

An adventure that began in 2010 with vanilla pods from Madagascar which come from a small family plantation. Then little by little the Comptoir de Toamasina range will expand with the arrival of vanilla from around the world, spices, pepper , rare peppers and flavors from Brazil.

It was in Brazil that Arnaud, the creator of Comptoir de Toamasina, founded the Arnaud Vanille plantation , a specialist in the production of vanilla and studies on this spice.

Today, on our online store specializing in the sale of spices you will be able to buy spices that will revolutionize your cooking and you will discover advice and videos on our YouTube channel that will teach you how to use a spice and reinvent the spice. The art of French spice blends with spice compositions , spice blends to take your taste buds on a journey like in this video. 


Imagine, Bartolomeu Dias arriving on Brazilian shores, Vasco de Gamma arriving in India for the first time. 

Incredible spice stalls, scents and colors never seen before by a European. 

Saffron , turmeric , cumin , curry, many spices and aromatics which will be discovered at the court of Portugal  .

Today, our creator wants to have the same approach and be a researcher of spices and vanilla  in Brazil.

Buy your spices at Comptoir de Toamasina, a spice counter and your eyes will be amazed by the colors and flavors of our spices which range from the darkest red to bright red, including orange, yellow and black. deepest to purest white. 

Spices are like good books, we love to delve back into them. 

Le Comptoir de Toamasina is the benchmark for quality spices, offering more than 300 references , ranging from raw spices to aromatic herbs and vanilla. We are proud to offer you our collection of spices which will arrive from the 4 corners of the world and our spices which come from the indigenous population of the Amazon, the tonka bean .

You can discover our wide range of spices on our online store site and in our show room in Premesques without forgetting in Belo Horizonte in Brazil. 

To differentiate ourselves from a traditional online spice store, we organize ranger expeditions across Brazil to help you discover the world of spices in different ways. 

But in addition to that, we offer acai powder which comes from a reforestation policy in the Amazon and comes from an eco-responsible plantation. 

We offer unique spice blends, created like perfumes to bring a new flavor to each dish. Chef Arnaud, creator of Comptoir de Toamasina and private chef in Brazil, develops blends like a nose would to create a perfume. Each mixture is dedicated to a recipe or a specific dish, such as tomato, fish, red meat or dessert. Each creation has a unique story, inspired by the experience and creativity of our chef. You will be able to do them step by step with our YouTube videos. 

Spice blends are essential in cooking because spices are rarely used alone. The use of mixtures allows for a balance of flavors and facilitates the use of spices on a daily basis. Each touch of spice brings a touch of creativity to your recipe and will take your taste buds on a journey.

The know-how of our brand and the Arnaud Vanille et Abaçai brand will lie in the creation of spice blends for everyone's cooking, whether it is everyday cooking or party cooking. In Brazil, Arnaud will create spice blends for clients with French art and expertise to transport the palates of Brazilians and residents of Minas Gerais.  

In addition to our spice blends, we also offer a wide selection of rare peppers , condiments from around the world, aromatic herbs from Portugal such as verbena and flavors from around the world. 

Our spice powders allow you to season your everyday and festive cuisine in a different way, to make them even tastier. We do everything we can to provide you with the best possible culinary experience, with quality products and exceptional customer service.

In short, if you are looking for top quality spices to enhance your dishes, Le Comptoir de Toamasina is the online store not to be missed. Discover our collection of spices and our unique know-how on our online store site.

Here, discover a photo of Arnaud on his spice route and the magnificent landscapes of the places where spices and peppers are grown in Brazil. 


Spices are essential ingredients in cuisines around the world . Whether to add flavor, aroma or color, spices are used to improve the taste of dishes, but what exactly is a spice?

A spice is an aromatic plant substance, often obtained from seeds, fruits, bark, roots or dried leaves . Spices are generally used in small quantities to enhance the flavor and aroma of dishes . They can be used alone or combined with other ingredients to create unique spice blends.

Spices are often used in cuisines around the world, from the spicy spices of Indian cuisine to the mild spices of European cuisine.+

Spices can be used to flavor sweet or savory dishes, sauces, marinades, soups, stews and even drinks.

The world of spices is simply incredible and magical.

Spices have also been used for thousands of years for their medicinal properties in some cultures. We can find certain spices, such as turmeric, ginger and cayenne pepper or even cloves. You have to travel around the world to discover how spices enter the culture of each region.

In addition to being delicious and beneficial for our vitality, spices also have a long cultural history. Spices were traded and used as currency in ancient trade routes, such as the Silk Road, which connected Europe with Asia.

Today, spices are widely available in supermarkets and grocery stores around the world.

Prepared spice blends, such as curry and garam masala, are also popular in many cuisines.

Additionally, new spices and spice blends are regularly introduced to the market, allowing cooks to explore and create new flavorful dishes.

Spices are essential ingredients in cuisines around the world, used to add flavor, aroma and color to dishes.

Buying a spice is also buying a story and it is this story that Arnaud has been writing since 2010. Here, you discover the creator of Comptoir de Toamasina on a Sichuan pepper plantation in China. Since 2010, he has been traveling to learn about fabulous spices, understand the production techniques to be able to select them in Europe from importers and introduce them to you.

Also discover our direct producer channels for our Brazilian spices, such as our açai.


Le Comptoir de Toamasina offers you a complete line of spices to cook better, more deliciously and in a healthier way . Visit our online store and equip your kitchen with all the ranges of seasonings and spices from Comptoir de Toamasina, the French specialist in exceptional spices .

Le Comptoir de Toamasina is an online store specializing in the sale of spices created by chef Arnaud , an expert in the field of vanilla .

In Brazil, he opened a Pepper Counter so that pepper importers in France and around the world and lovers of pepper by the kilo, could buy the finest peppercorns from Brazil and especially Minas Gerais , the new producing state pepper . 

Our store offers a wide range of quality spices for all cooking lovers, from beginners to the most experienced.

Le Comptoir de Toamasina offers a variety of products ranging from the most common spices to the most rare and exotic .

Our offer includes Bourbon vanilla from Madagascar, cinnamon from Ceylon, white pepper from Penja , turmeric, saffron, tonka and many others but always with the desire to take your taste buds on a journey.

All these spices are carefully selected for their exceptional quality and their origin. But Arnaud tests each spice to offer you fantastic recipes like vanilla crème brûlée .

Chef Arnaud, founder of Comptoir de Toamasina, is passionate about vanilla and gastronomy in general.

His passion for spices has led him to travel around the world in search of the best spices for his everyday cooking and to offer you recipes on our blog and YouTube channel.

His expertise in the field allows him to advise customers of the online store and offer them the best combinations of spices to enhance their dishes.

So don't hesitate to send us a whatsapp or simply a quick email and we will advise you on which spices to choose .

Le Comptoir de Toamasina also offers original and inspiring recipes to allow everyone to discover new flavors. Our blog allows you to discover new recipes and flavors like ghee butter, quick tomato soup with ri, pumpkin, carrot and ginger soup , the traditional recipe for acarajé from Bahia , fish mignonette and finally 3 tips for making fries home like in a French fry shack .

Le Comptoir de Toamasina is an essential online store for all cooking enthusiasts who want to discover new flavors and spices.

Chef Arnaud's passion for spices is reflected in each of the products offered on the site, allowing everyone to discover unique flavors and add a touch of originality to their dishes.


We wanted to break the codes of traditional online grocery shopping .
We have invested in Brazil to share with our guests the work of Brazilian producers.  
We  are a family business, Arnaud Sion, the creator of Comptoir de Toamasina , travels around  Brazil with his pick-up  every year to introduce you to a selection of incredible spices and blends. 
We  promote modern and affordable cuisine . We bring with our spices, the sun and the work of Brazilian producers. 
Cooking is, first of all, traveling. A culinary journey, to the land of flavors and senses. 
On our blog, we offer you a series of simple and delicious recipes. 
Throughout  our annual trips , we develop and develop  our range of spices  by  combining aromas and flavors in a unique way , with the same expertise as Arnaud Sion,  the creator of Comptoir de Toamasina . 
Through our YouTube videos and our recipes, we want you to buy spices other than basic spices like pepper, salt and paprika, so that you realize the extent of the possibilities that exist in terms of rare spices and exotic in creative everyday recipes.
Our selection of off-the-beaten-path spice buying and selling offers a unique opportunity to discover spices you may never have tried before.
We have carefully chosen these spices for their unique flavor and aromatic power, and we are confident that you will enjoy them as much as we do.
Among the spices we offer is zaatar, a Middle Eastern spice blend that includes thyme , sesame and sumac.
This spice is often used to season grilled meats, salads and vegetables, and it is particularly popular in Lebanese cuisine.
We also have saffron, a very expensive spice but which gives any dish a delicate and subtle flavor. 
Saffron is often used in rice and seafood dishes, but can also be used to make desserts like crème brûlée.
Another example is Espelette pepper, a spice native to the Basque Country in France that has a slightly sweet taste and moderate heat. It's not a hot pepper.
This spice is often used in meat dishes, soups, and sauces, and it can also be sprinkled on scrambled eggs or hash browns to add flavor.
We also offer rarer spices like sumac, a sour spice used in Middle Eastern cooking, and fenugreek, a sweet-flavored spice often used in Indian and Middle Eastern cooking.

Le Comptoir de Toamasina and chef Arnaud will offer you an extraordinary experience in the use of spices with unique recipes rich in flavors for a magical culinary experience to discover new taste horizons . 

Arnaud, chef at Apogée Bar , creator of the Comptoir de Toamasina and the Arnaud Vanille plantation, invites you to work with spices in easy and very tasty recipes. 

Le Comptoir de Toamasina is much more than just an exceptional spice shop .

It's a culinary adventure that invites you to discover new flavors and unique spice blends for creative everyday cooking.

Our core business is to offer you spice blends created by Arnaud, chef in Brazil and passionate about spices, vanilla.

Thanks to his travels around the world and his passion for the cuisine of Northern Brazil, he will create unique spice blends that allow you to bring a touch of originality to your dishes, whether it is meats, fish, desserts or starters.

  • Spice blends for all tastes but with incredible aromatic power

We offer a wide range of spice blends, each created to accompany a specific product or dish. We have spice blends for meats, fish, vegetables and desserts. Our blends are constructed like perfumes, with a base, a top note, a heart note and an explosive final touch. So discover our boxes of rare spices .

But every spice blend should be balanced and release magical aromatic power.

  • Tips for use and recipes to help you

On each of our product sheets, you will find usage and storage advice specific to the spice presented. At the same time, we offer numerous recipes that allow you to test our spices in different contexts depending on your tastes.

Every week on our YouTube channel, you will discover tips for growing vanilla , how to store vanilla , how to make a vanilla cutting , everything about the world of vanilla . But in addition we offer recipes every week to make with our flavors and spices to make your cooking unique and magical. For us, each dish must have a unique, intense intensity and above all must take you on a journey. 

We embellish our files with a history of spices , history of vanilla or specificities relating to its conservation or cultivation.

The same spice can reveal several different tastes depending on the picking or refining method, as is the case with pepper.

Because as we explain to you in the colors of pepper , the harvest stage reserves a different color and an aromatic power and a unique spiciness at each stage.

Discover our:

  • Black pepper
  • White pepper
  • Red pepper
  • Green pepper
  • Long pepper

Les Épices du Comptoir de Toamasina also offers you numerous complete and detailed guides on the most emblematic spices such as pepper, tonka bean and vanilla, with complete histories as well as articles on its uses and how to make the infusion of vanilla see the 4 simple ways to benefit from turmeric .

  • Spices with great power

We attach great importance to the quality of our spices. All our spices are carefully selected and packaged in airtight bags, special spice PET bottles to preserve their aroma. We work closely with producers to guarantee the quality and traceability of our spices on our Brazilian flavors. 

Le Comptoir de Toamasina offers you a unique experience, an incredible journey into the world of spices, for a new cuisine. 


When we talk about rare spices, we immediately think of  Iranian Saffron  or other fine spices . We select flavors for you that are as original as they are delicious. 

We select  our packaging in order to preserve its spices so that you prepare your future dishes with gastronomic accuracy . 

Don't hesitate to discover our rare peppers . 

Au Comptoir de Toamasina is the site specializing in the sale of spices from around the world online. 

You will buy yours online on our site , this is the guarantee of being able to benefit from the know-how of our creator, who is a specialist in vanilla and spices and who will find you rare pearls in terms of spices and condiments. 

We put all our strength into providing you with a unique experience. 

We have a YouTube channel to give you the best advice and travel on spice lands . 

Today with the number of online spice sales sites, we can say that buying rare spices can seem like a difficult task, but thanks to Comptoir de Toamasina, it becomes easy and pleasant. Founded in 2010, our company specializes in the sale of rare spices and exotic food products from Madagascar and around the world, wishing to offer you the most beautiful aromatic palette in the world of spices.

The rare spices offered by Comptoir de Toamasina are one of a kind. Brazilian vanilla, for example, is the most prized in the world for its aroma and flavor. Brazilian vanilla will have 4 times more vanillin than the best vanilla pod from Madagascar, for example.

It is grown exclusively in Brazil, from Bahia to Goias via Minas Gerais and Sao Paulo and is available in whole pods on our site.

Le Comptoir de Toamasina also offers a range of spices for savory dishes, such as wild Madagascar pepper, Madagascar cinnamon, Selim bay , turmeric and Espelette pepper.

In addition to spices, Comptoir de Toamasina offers a wide range of exotic food products such as honey from Italy, chocolate from Brazil and liquid vanilla. 

By purchasing from Comptoir de Toamasina, you can be sure to find authentic products of exceptional quality, while supporting a local business. Additionally, the company's online store offers fast delivery and quality customer service. So why not try the rare spices from Comptoir de Toamasina to add new flavors to your dishes?


Do you like it spicy?  Do you like spicy cuisine  ? When does it burn? 

So you are going to buy  the best peppers at Comptoir de Toamasina . Powdered or whole,  there will be a choice to ignite your creative cooking and recipes . 

You will buy chili peppers and flavors online, their origins, ideal uses but also their intensity and the usual precautions for using them. And you will learn everything about  the Scoville scale . 

Buying the best selection of chili peppers in the world is a quest for spicy food lovers.

Chili peppers are indispensable ingredients in many cuisines around the world, adding flavor, heat and

color to various dishes. With a wide variety of chili peppers available, each type brings a unique flavor and heat intensity to each dish.

The first step to purchasing the world's best selection of chili peppers is knowing the different types of chili peppers and their heat levels. Jalapeño and poblano peppers are mild and not very spicy, while habanero and scorpion peppers are among the hottest and can be very spicy for sensitive palates.

Chipotle and ancho peppers are smoky and have a distinct flavor that adds complexity to cooking.

Cayenne peppers, on the other hand, are perfect for adding a medium heat to your dishes.

The second step after the purchasing stage is to store the chili peppers properly to preserve their flavor and freshness. Whole chili peppers should be stored in a dry, cool place out of direct sunlight. Ground chili peppers should be stored in airtight containers to avoid moisture and exposure to air. Chili peppers can also be dried or preserved in oil to extend their shelf life.

Finally, it's time to put the chili peppers to the test in the kitchen. Chili peppers can be added to a variety of dishes, including sauces, marinades, soups, stews and meat dishes. Chili peppers can also be used to add a touch of heat to desserts such as spicy chocolate brownies.

But on our blog, you will find recipes to take your taste buds on a journey.


When you ask yourself the question, where to buy the best curries , it is here at Comptoir de Toamasina that you will find a selection of the best curry for tasty cuisine. 

Curries are a spice preparation that can come from many places. Mainly from Indian cuisine, you will find them all over the world.

But let's talk a little about the history of curry 

The subversive and surprising story of curry powder, one of India's most popular gastronomic exports, tells a story of empire.

In the 2001 romantic comedy Bridget Jones's Diary, the iconic meeting of the film's lead couple begins with narration as Bridget walks through the snow on her mother's sidewalk: "It all started on New Year's Day, In my 32nd year of singlehood, I found myself alone again and went to my mother's annual turkey curry buffet. Every year she tries to set me up with a boring, thick-haired forty-year-old. This year is no exception.” The presence of turkey curry – an Indo-British hybrid dish – in the backdrop of this British romance reveals the extent to which curry has become synonymous with British culture.

This love of curry, a dish adopted and adapted after the colonization of India, is a holdover from the days when the sun never set on the British Empire.

But the term “curry” reflected an intentional ignorance of the diversity of Indian food. Lizzie Collingham, who mentions the Bridget Jones scene in her book Curry: A Tale of Cooks and Conquerors, writes that curry was something that "Europeans imposed on Indian food culture."

While their Indian cooks served them rogan josh, dopiaza and qorma, the British “lumped all these together under the title of curry.”

The domestication of curry also aided in Britain's colonization mission. Susan Zlotnick, a professor of English at Vassar College, has written about how the memsahibs of the British Raj worked for the empire by incorporating Indian elements into British cuisine and making curry, essentially a British culture. Cookbooks of the era were "self-conscious cultural documents in which we can find a metaphor for 19th-century British imperialism," Zlotnick writes. “By virtue of their own domesticity, Victorian women could neutralize the threat of the Other by naturalizing the products of foreign lands.” Taking the culinary wisdom of the colonized and making it their own was part of the grand imperial project.

Putting curry on dishes, with fresh or powdered curry, has become synonymous with British cuisine. Isabella Beeton's Book of Household Management (first published in 1861) and Eliza Acton's Modern Cookery in All Its Branches (1845), both bestsellers of their day, with several reprints, contained an abundance of curry recipes that required curry powder. Some, like “kangaroo tail fricassee”

Their spiciness will vary from one mixture to another but you will definitely find intense and fragrant flavors.


Whether you are a cooking layman or a cooking expert, you will be pleased to find  rich and excellent spice blends here . We offer them to you on our online store selling spice mixes but also in recipes to make with tutorials on our blog.

Simple and practical spices  or complex ones dedicated to cult recipes or quick cooking . 

Our  spice blends are rich, balanced and full of flavor .

Spices are ingrained in the culinary traditions of many countries around the world. It is rare to find dishes that use only one spice. Spices, in fact, play an orchestrating role by creating a subtle balance of flavors and aromas. Each country has developed its own favorite combinations of spices and ingredients, creating blends that have become essential ingredients in everyday cooking. We can see this in Brazil, where each state will have its own spice blends, more or less spicy.

Some of these mixtures have remained confined to their country of origin, but others, such as Indian garam masala, Moroccan ras el hanout or even Japanese gomashio, are now known throughout the world.

In this article, we are going to discover 30 essential spice blends, traveling across five continents.

  • Spice blends from India and the Indian subcontinent

The richness of spice blends in Indian cuisine

Indian cuisine is renowned for the extensive and varied use of spices in its dishes. Spice blends are key ingredients in most recipes, and contribute to this cuisine's unique palette of flavors and aromas. Its mixtures can be found on Reunion Island and Mauritius. Where the cuisine had a strong Indian influence.

To discover the spices most commonly used in India, do not hesitate to consult my article dedicated to Indian spices!

Garam Masala:  Garam masala is arguably the most famous Indian spice blend. However, there is no standardized recipe and ingredients vary according to regions, families and culinary traditions. The base is often composed of cumin, coriander and black pepper, to which are added aromatic spices such as nutmeg, cloves, green and black cardamom, cinnamon, mace and tej patta (Indian bay leaf). Each spice is individually roasted to release its aromas, then ground. Garam masala is often added at the end of cooking to add a finishing touch to dishes. Purchase of garam masala , recipe for garam masala and video of beef marinated in garam masala

Chaat Masala: Chaat masala is a blend of spices with a tangy taste, which comes largely from amchur, a spice obtained from dried and powdered green mangoes. The word "chaat" roughly means "finger-lickin'" in Hindi, and refers to several types of savory (often fried) street foods originating in Uttar Pradesh (samosa is one of the best known). Chaat masala is the ideal accompaniment for these dishes, thanks to its pleasant acidity. Other typical chaat masala ingredients are anardana (dried pomegranate powder), kala namak (or black salt, which contains traces of sulfur and gives it a special taste), cumin, ginger, black pepper and the asa fetid. It is also delicious on salads, fruits and added to curries.

Curry: is a generic term used in India to designate a wide variety of simmered dishes, prepared with a multitude of different spices. Unlike curry powder found in Europe, which is actually a British invention dating back to the colonial period, Indians use fresh spice blends to prepare their dishes . However, in the 19th century, Indians began producing curry powder for export to the United Kingdom, where it became very popular. Commercial curry blends often contain a base of turmeric and coriander, along with other fragrant spices such as cumin, fenugreek, mustard, cardamom, cinnamon, cloves, nutmeg, ginger, black pepper and chili.

Chai masala: is a very popular Indian tradition, which consists of a decoction of Assam black tea and spices in a mixture of water and milk. The spice blend used to prepare chai, called chai masala, often contains cardamom, cinnamon, fresh or dried ginger, black pepper, cloves, and sometimes nutmeg. It is found in adventurers' black tea 

Panch phoron, or "five-spice": is a mixture of spices from Bengal (eastern India and Bangladesh) which contains radhuni (a rare spice common only in this region, which can be replaced by ajwain), fenugreek, fennel, nigella and black mustard seed. The seeds are coarsely ground and used in vegetable dishes, but never with meat. Discover our 5 spice mix recipe

Sambar is a typical South Indian mixture, used to prepare a dish based on lentils cooked in a tamarind broth. This mixture owes its particularity to the use of shelled lentils (yellow and black), which give it a nutty taste and also serve to thicken the sauces where Sambar is used. Ingredients include coriander, cumin, pepper, fenugreek, turmeric, mustard, asa foul and chili pepper.

Massalé is a spice blend used in Reunion Island and Mauritius, where Indian influences on the cuisine are evident. This mixture is very similar to Indian garam masala, although every family and cook has their own recipe. Common ingredients include coriander seeds, cumin, black pepper, cardamom, nutmeg, cloves, cinnamon, chili pepper, fenugreek and curry leaves

  • Asian spice blends

Asian spice blends are a wonderful way to experience the flavors and aromas of this region of the world. Here are some examples of popular spice blends in Asia.

Chinese 5 Spice Blend is a potent yet balanced blend that includes star anise, Sichuan pepper, fennel seed, cassia cinnamon and cloves. The spices are toasted, then finely ground. This mixture is perfect for marinades, simmered dishes and for seasoning grilled or roasted meats. Read our article what is cassia cinnamon

Shichimi Togarashi is a Japanese blend which means “chili pepper with seven flavors”. The main ingredient is coarsely crushed chili pepper, to which we add sansho (Japanese cousin of Sichuan pepper which can be replaced by green Sichuan pepper ), citrus peel (yuzu or mandarin), seeds of sesame (white and black), poppy seeds, hemp seeds and nori. Created in the 17th century, this mixture is used in soups, noodle dishes and on rice dishes. Discover the recipe for Shichimi Togarashi

Gomasio is a mixture of sesame and salt that is very useful for those trying to reduce their salt intake. The sesame seeds are lightly toasted and coarsely ground with coarse salt. This mixture is often used in Japanese cuisine to season vegetables and rice dishes. Traditionally, Gomasio is ground by hand with a special mortar called suribachi.

In Thailand and throughout Southeast Asia, curry pastes are more popular than dry spice blends. Among the best known are red, yellow, green and massaman curry pastes. Fresh ingredients such as lemongrass, galangal, chilies, shallots, onions, garlic and coriander are combined with spices such as cumin, coriander seeds , turmeric and black pepper, then crushed to form a fresh dough. The krung kaeng, which are often used in these pastes, include shrimp paste, kaffir lime leaves and zest. Similar pastes can also be found in Cambodia (called kroeung, which also includes peanuts and fish sauce) and Indonesia (bumbu).

  • Discover America's Spice Blends - The flavors of America and the influence of Indian cuisine in spice blends with rare aromatic power 

Adobo (Latin America): Adobo, meaning “marinate” in Spanish, was originally used to preserve meat before the invention of the refrigerator. Today this seasoning is a typical ingredient of Latin American cuisine. Based on vinegar, garlic and spices, this mixture is mainly composed of paprika (sometimes mixed with hot pepper), oregano and cumin. It can be used as a marinade or powder to season a variety of dishes, such as guacamole, baked potatoes or grilled meats. In the Philippines, also a former Spanish colony, adobo refers to a dish simmered in a broth of vinegar and soy sauce.

Cajun Blend (Louisiana): Cajun cuisine, influenced by French, Spanish and Native American culinary traditions, is known for being rustic and spicy. The Cajun blend, made with paprika, cayenne, salt, garlic, onion powder, dried herbs such as oregano and thyme and sometimes cumin, adds a touch of heat to any what a dish. It is often found under the name Jambalaya discover our Cajun mixture recipe

Chili Powder (Tex-Mex Cuisine):  Contrary to what one might think, chili powder is not just chili powder. This blend includes several varieties of chili peppers, paprika, cumin, oregano and garlic powder, which gives it a unique flavor. Used to season chili con carne, a classic Tex-Mex dish, it is also delicious sprinkled on avocado toast, scrambled eggs or in breading to fry chicken pieces.

“Jerk” Spices (Jamaica):  “Jerk” is a seasoning used to rub chicken or pork before grilling it on the barbecue. This blend includes fresh ingredients such as scotch bonnet pepper, chives, garlic and thyme, as well as spices such as allspice , black pepper, cinnamon, cloves and nutmeg.

Spices Colombo (Antilles): We immediately think of the French West Indies and in particular Guadeloupe and Martinique for the following spice mixture. Colombo powder is a spice blend that takes its name from the city of Colombo, the capital of Sri Lanka. Sri Lankan workers introduced this mixture to the West Indies, where it became an essential ingredient in the local cuisine. Composed of toasted and ground rice, cumin, coriander, pepper, fenugreek, mustard, turmeric and cloves, it brings a unique nutty flavor to all the dishes it accompanies.

Brazilian spice blend : In Brazil, it is in the southern state of the mainland country and in Bahia that you will discover the most beautiful spice blends that will take your taste buds on a journey. And in the south of the country we will marinate the meat in a BBQ mixture then cook it slowly for more than 24 hours for an explosion of flavors. It's an incredible journey into the world of spices and especially grills.

  • African spices: an explosion of flavors

Berbéré: is a powerful blend of spices typical of Ethiopia, prepared with a chili base and kororima seeds (wild African cardamom, cousin of maniguette, which has a strong, fresh taste, a touch of ginger and slightly smoked). The other spices that make up this mixture are nigella seeds, ajwain, cloves, black pepper (or long pepper), cinnamon, fenugreek, cumin and coriander, as well as ginger, nutmeg, allspice Jamaica, turmeric and rue (or passion) berries. Like all traditional spice blends, each family has its own version of berbere, which is used in a variety of stews (called wats in Ethiopia) made with meat and/or vegetables.

Dukkah (Egypt):  Dukkah is a mixture of spices, seeds (sesame), nuts (hazelnuts) and herbs (thyme), typical of Egypt. It is often eaten simply with bread dipped in olive oil, but it is also very versatile and can be sprinkled over salads or grilled vegetables, or used to bread a chicken or fish fillet. Dukkah Mix

Spices for Harissa, the Tunisian specialty: Harissa is a typical condiment from Tunisia, a paste made from fresh peppers and garlic flavored with caraway, cumin and coriander (and possibly dried and ground hot pepper to give more strength to harissa). The classic proportion of spices is 2 teaspoons of caraway, 2 spoons of coriander and 1 spoon of cumin. Also discover our Harissa recipe from chef Arnaud

Ras el Hanout (Morocco): Ras el hanout, literally "the top of the grocery store", is a Moroccan spice blend that can contain up to 50 different ingredients! There is no single recipe, but each attar (the grocer) keeps his mixture secret. Among the ingredients that are (almost) always part of ras-el-hanout, we find coriander, cumin, turmeric, black pepper, long pepper, ginger, cardamom, mace, cloves, fennel, maniguette, cinnamon, caraway, allspice, nutmeg, orange peel, rosebuds, mustard seeds and star anise. In a good ras el hanout, no spice should be predominant, but a myriad of aromas in perfect balance emerge in several layers of fragrance and taste. Try this mixture in mrouzia, delicious lamb tagine with honey and Ras El Hanout. Purchase of Ras El Hanout and the recipe for Ras El Hanout

  • Middle Eastern aromatic blends

Advieh (Iran): Advieh, also known as adwiya, is a spice blend used in Persian cuisine of Iran. It is composed of cardamom, cinnamon, cloves, cumin, ginger, turmeric and rose petals (of the Rosa Damascena variety, also known as Isfahan roses). Regional variations may include additional spices such as black pepper, coriander, mace, nutmeg, sesame, saffron and lime powder. Several versions of this mixture exist depending on its use. For example, advieh polo (or berenj) is very fragrant, containing mostly rose petals, and is sprinkled on rice dishes just before serving them. Advieh koresh is used in casseroles and often includes lime powder. Discover our rose water

Baharat: Baharat, meaning spices in Arabic, is a blend commonly used in the Middle East with regional variations. Spices are often roasted to amplify their flavors before being ground. Basic ingredients include chili peppers or paprika, black pepper, cumin, coriander, cassia (or cinnamon), cloves, nutmeg, cardamom and allspice. Jamaica. In Turkey, dried mint is added, in Iran dried lime powder and turmeric, in Saudi Arabia fennel seeds and saffron, and in Syria the proportion of allspice is greater. Baharat is used to flavor meats (especially kebabs and meatballs), for tomato-based sauces, soups and marinades.

Zaatar (Lebanon): Zaatar is a variety of oregano (Origanum syriacum) that grows in the Middle East or a mixture that includes this herb, sumac and ground sesame. The term zaatar has also become a generic name for several varieties of herbs that grow wild in the region, such as thyme, savory, oregano, marjoram and calament, sharing similar aromas. Many commercially available zaatar mixes do not contain Syrian oregano, but rather a mixture of thyme, savory and common oregano, added to sesame (more or less coarsely ground) and sumac. Zaatar is a typical ingredient of zaatar manoush, a pita seasoned with olive oil and zaatar. Zaatar recipe

  • European spice blends: discover the flavors of the old continent

Epices Rabelais (France):   The Epices Rabelais brand is the first French spice brand, founded in 1880 in Marseille. Its eponymous blend mixes oriental spices and herbs from Provence to create a unique culinary experience. Although the exact recipe is kept secret, the ingredient list includes 68% aromatics such as rosemary, bay leaf and coriander, and 32% spices such as cloves, cinnamon and nutmeg.

Herbes de Provence (France): Herbes de Provence are a blend of herbs typical of the Provençal scrubland, used to flavor a variety of dishes, from grilled meats to stews to ratatouille. Although the composition may vary according to regions and recipes, the label rouge production mixture, which guarantees the provenance of the herbs, is composed of 27% oregano, 27% rosemary, 27% savory and 19% thyme. . Purchase Provence herbs or discover the best recipe for Provence herbs

Four spices (France):  Four spices is a mixture of spices used in France to season terrines, simmered meat dishes and cold meats in general. The mixture is composed of pepper, nutmeg, cloves, cinnamon and ginger, which recall the aromas of allspice when crushed. Purchase 4 spice mix and discover our recipe for homemade 4 spice

Spices for Mulled Wine: In cold regions of Europe, mulled wine is a popular drink, often flavored with spices. Common ingredients include cinnamon, star anise, cloves and nutmeg, as well as additions such as ginger, bay leaf, cardamom and vanilla. Zests of oranges and other citrus fruits are also often used. Traditional mulled wine recipe 

Sharena Sol (Bulgaria):  Sharena Sol is a mixture of salt, paprika and savory, often sprinkled on cheeses, breads, vegetables and potatoes in Bulgaria. Although each family and region has its own variations, ingredients such as fenugreek leaves, thyme, cumin, and toasted and ground corn can be added to the basic trio to create a unique flavor.

Spices for Speculoos (Belgium):  Speculoos cookies are a St. Nicholas tradition in Belgium, often made with flour, butter, brown sugar, salt, baking soda, cinnamon and a pinch of cloves. Other recipes may include nutmeg, ginger, anise and pepper. Cinnamon (or cassia) plays a key role in the mixture, as it does in gingerbread which can include spices such as star anise and cardamom.

Khmeli suneli is a traditional Georgian herb and spice blend used to flavor various dishes, including khartcho, a beef stew with dried fruits such as prunes or apricots, rice and nuts, but also soups, roasted vegetables, chicken, etc. This blend is made with dried herbs such as savory, dill, marjoram, mint, parsley, fenugreek leaves and bay leaf, as well as spices such as coriander seeds, black pepper, blue fenugreek, celery seeds and marigold petals - called imeruli shaphrani in Georgian, meaning "Imereti saffron".

What makes this blend so special are ingredients such as marigold petals, which when dried and crushed provide a unique, earthy, lemony flavor. On our blog, we present to you every week a spice blend recipe to help you discover the cuisines of the world. séchée et du curcuma, en Arabie Saoudite des graines de fenouil et du safran, et en Syrie la proportion de piment de la Jamaïque est plus importante. Le baharat est utilisé pour aromatiser les viandes (spécialement les kebabs et les boulettes), pour les sauces à base de tomates, les soupes et les marinades.

Zaatar (Liban) : Le zaatar est une variété d'origan (Origanum syriacum) qui pousse au Moyen-Orient ou un mélange qui inclut cette herbe, du sumac et du sésame moulu. Le terme zaatar est également devenu un nom générique qui désigne plusieurs variétés d'herbes qui poussent à l'état sauvage dans la région, telles que le thym, la sarriette, l'origan, la marjolaine et le calament, partageant des arômes similaires. Beaucoup de mélanges zaatar disponibles dans le commerce ne contiennent pas d'origan de Syrie, mais plutôt un mélange de thym, de sarriette et d'origan commun, ajouté au sésame (moulu plus ou moins grossièrement) et au sumac. Le zaatar est un ingrédient typique du zaatar manoush, une pita assaisonnée d'huile d'olive et de zaatar. Recette du zaatar

  • Les mélanges d'épices européens : découvrez les saveurs du vieux continent

Epices Rabelais (France) :  La marque Epices Rabelais est la première marque d'épices française, fondée en 1880 à Marseille. Son blend éponyme mélange des épices orientales et des herbes de Provence pour créer une expérience culinaire unique. Bien que la recette exacte soit gardée secrète, la liste des ingrédients comprend 68% d'aromates tels que le romarin, le laurier et la coriandre, et 32% d'épices telles que le girofle, la cannelle et la muscade.

Herbes de Provence (France) :  Les herbes de Provence sont un mélange d'herbes typiques de la garrigue provençale, utilisé pour aromatiser une variété de plats, des grillades aux ragoûts en passant par la ratatouille. Bien que la composition puisse varier selon les régions et les recettes, le mélange de production label rouge, qui garantit la provenance des herbes, est composé de 27% d'origan, 27% de romarin, 27% de sarriette et 19% de thym. Achat herbes de Provence ou découvrez la meilleure recette des herbes de Provence

Quatre épices (France) : Le quatre épices est un mélange d'épices utilisé en France pour assaisonner les terrines, les plats mijotés de viande et la charcuterie en général. Le mélange est composé de poivre, muscade, girofle, cannelle et gingembre, qui rappellent les arômes du piment de Jamaïque lorsqu'ils sont broyés. Achat mélange 4 épices et découvrez notre recette du 4 épices maison

Epices pour vin chaud : Dans les régions froides d'Europe, le vin chaud est une boisson populaire, souvent aromatisée avec des épices. Les ingrédients communs incluent la cannelle, l'anis étoilé, les clous de girofle et la noix de muscade, ainsi que des ajouts tels que le gingembre, le laurier, la cardamome et la vanille. Les zestes d'orange et d'autres agrumes sont également souvent utilisés. Recette du vin chaud traditionnel 

Sharena Sol (Bulgarie) : Le Sharena Sol est un mélange de sel, de paprika et de sarriette, souvent saupoudré sur les fromages, les pains, les légumes et les pommes de terre en Bulgarie. Bien que chaque famille et chaque région aient leurs propres variations, des ingrédients tels que les feuilles de fenugrec, le thym, le cumin et le maïs toasté et moulu peuvent être ajoutés au trio de base pour créer une saveur unique.

Epices pour Speculoos (Belgique) : Les biscuits spéculoos sont une tradition de la Saint-Nicolas en Belgique, souvent préparés avec de la farine, du beurre, du sucre roux, du sel, du bicarbonate de soude, de la cannelle et une pincée de clous de girofle. D'autres recettes peuvent inclure de la noix de muscade, du gingembre, de l'anis et du poivre. La cannelle (ou la cassia) joue un rôle clé dans le mélange, tout comme dans celui du pain d'épices qui peut inclure des épices telles que l'anis étoilé et la cardamome.

Le khmeli suneli est un mélange d'herbes et d'épices traditionnel géorgien qui sert à parfumer divers plats, notamment le khartcho, un ragoût de boeuf avec des fruits secs tels que des pruneaux ou des abricots, du riz et des noix, mais aussi les soupes, les légumes rôtis, le poulet, etc. Ce mélange est composé d'herbes séchées telles que la sarriette, l'aneth, la marjolaine, la menthe, le persil, les feuilles de fenugrec et le laurier, ainsi que d'épices comme les graines de coriandre, le poivre noir, le fenugrec bleu, les graines de céleri et les pétales de tagète - appelé imeruli shaphrani en géorgien, ce qui signifie "safran d'Iméréthie".

Ce qui rend ce mélange si particulier, ce sont les ingrédients tels que les pétales de tagète, qui, une fois séchés et broyés, offrent une saveur unique et terreux au goût citronné. Sur notre blog, nous vous présentons chaque semaine une recette de mélange d'épices pour vous faire découvrir les cuisines du monde.

Pepper  is the  best-known and most used  spice in the world.

"And traveling the pepper route on the best pepper terroirs was a magical experience. Traveling aboard my Ford Ranger to Brazil to conquer new land of pepper , to introduce you to a new pepper that comes from a family farming was my greatest discovery in November 2019. With covid, we postponed the first import of pepper from Brazil, it will arrive only at the end of 2020. Arnaud (creator of Comptoir de Toamasina)

The world is filled with varieties of peppers and berries , each with its own unique flavor. Some are sweet and fruity, while others are spicy and tangy. Discovering the best peppers in the world can be an exciting taste adventure.

One of the most famous and popular peppers is Kampot pepper , native to Cambodia. It is known for its delicate and complex taste with notes of mint, floral flowers and black pepper. Local farmers harvest this pepper by hand, making it a rare and valuable product. Because it has a magnificent black color.

Sichuan berry, found in Belgium under the name Sichuan pepper, originally from China, is also very popular among chefs around the world. It is known for its unique taste, which is peppery, woody and slightly lemony all at the same time. Sichuan berries also have a tingling sensation on the tongue, which adds an interesting dimension to their flavor.

Another rare and valuable pepper is the Tasmanian bay, native to Australia. It is harvested from a plant that only grows in certain areas of Tasmania, making it extremely rare. Tasmanian wild pepper has a fruity, peppery taste with a touch of eucalyptus and mint.

Tellicherry black pepper , originally from India, is also considered one of the best peppers in the world. It is known for its intense and complex taste with notes of lemon, citrus and pine. Tellicherry berries are also larger than most other pepper varieties, making them perfect for dishes where you want a crunchier texture.

Finally, there is Malabar black pepper, also native to India. It is harvested from the mountain slopes of the Malabar Coast and is known for its strong, spicy taste with hints of smoke and pine. Malabar black pepper is also used in popular spice blends, such as garam masala.

But on our site with more than 30 berries and peppers, you will find a grind for your mill.

Find out everything you need to know about  peppers and come and treat yourself to sweet, full-bodied, woody or  spicy  peppercorns . 

An ideal companion for creative and tasty cuisine. 

Our peppers are selected with unique criteria. 

  • Rare Pepper
  • Black pepper 
  • White pepper
  • Black Pepper from Madagascar
  • Timut pepper


Chef Arnaud, from Apogée Bar, passionately shares his practical advice for adding a creative touch to our dishes by using spices every day.

Find out how to get started with using spices and how to choose which ones to use for tasty cooking and especially for your kitchen. 

We wrote an article on the 7 spices to have in your kitchen . Among the most used spices we find  bourbon vanilla , star anise ,  Madagascar cinnamon ,  tonka bean . 

In a spice mix: madras curry , bbq mix , massala and many others . 

Spices are like poetry, they tell us a story and reveal Arnaud, the creator of Comptoir de Toamasina. 

Each of our spices reveal flavors and will take you on a journey to the cuisines of the world. It’s a fascinating subject that chef Arnaud from Apogée Bar will explain to you in his videos on YouTube.

A spice is much more than a simple addition of flavor, spices are a real invitation to a healthier, less fatty, less salty cuisine and above all an exploration of world cuisines.

  • Read spices to replace salt

Arnaud was first of all a researcher of spices and vanilla before becoming a chef in Brazil and transmitting his passion during YouTube videos and gourmet meetings around spices and brings you advice for learning to use the daily spices and reveal the hidden side of healthy and incredible cuisine. You will find a lot of tips for making magical cooking.

Beyond the pleasure of taste, the culinary art can become a conscious choice for a healthier and more balanced life. Sharing with chefs around the world and especially in Brazil will allow Arnaud to explore new flavors. In particular to introduce you to Amazonian cuisine. 

  • Spices, a world to explore

Spices have been key ingredients in cooking for centuries. They add unique flavor, aroma and color to everything from soups to desserts . Spices are used in every cuisine around the world, and every culture has its signature spice blends that give their dishes their unique flavor.

In Brazil, spices are used less in Minas Gerais than in the state of Bahia. But everyone will know the coloring power of turmeric powder . 

However, for many people, using spices can seem intimidating . How to use them? Which ones to choose? How do you know which spices go well together? In this guide, we'll explore the world of spices and answer all these questions. Because we are always afraid of not putting too much or not enough. 

  • Spices mix to take your taste buds on a journey into a unique universe

Let's start at the beginning: spices can be mixed. When you mix spices, you will discover new and new aromatic power.

Everyone will know about famous spice blends like ras el-hanout or garam masala are examples of spice blends used in cuisines around the world to create unique and complex flavors.

Spice blends can be purchased commercially, but it is also possible to prepare them yourself according to your tastes and preferences. Homemade spice blends allow you to control the quality and freshness of ingredients, as well as customize the flavor of the blend to suit your tastes. At Comptoir de Toamasina, you will discover spice blends with our peppers and whole spices to make gourmet recipes such as Kampot long red pepper , cumin and Ceylon cinnamon and much more on our YouTube channel.

  • How to choose your spices

There are so many different spices out there, and it can be difficult to know which ones to choose.

But we can say one thing: tell me how you cook and I'll tell you what spices to buy.

When buying spices, it is important to favor quality products, fresh and preferably in seed or grain for pepper for example. Powdered spices have a shorter shelf life than whole spices , so it is recommended to buy them in small quantities to avoid wasting. We have packaging for everyone.

The most common spices are pepper , cumin , ginger, turmeric, paprika, chili pepper, clove , cinnamon, nutmeg , cardamom, vanilla and saffron. Each spice has its own taste characteristics and can be used to add a unique flavor to different types of dishes or even simply color it.

You should know that you will be able to cook a spice but be careful not just any way.

Using spices in cooking involves some technique.

Spices should not be added at any point in the cooking process.

In general, it is recommended to heat spices in a dry pan to reveal their aromas before adding them to the other ingredients.

Spices can be roasted, simmered or fried depending on the recipe.

If you roast, we advise you to add a little oil to flavor it with the roasting spices and keep it for cooking the meat.

  • Discover our recipe for timut pepper scented oil

However, it is important not to cook spices for too long, as they can lose their flavor and nutritional properties. More fragile spices like turmeric or saffron should be added at the end of cooking to avoid burning them.

Especially for the saffron it will be worth rehydrating it. How ? Quite simply by putting it in water at 40°C for 20 minutes, but purists will tell you to infuse it for more than 24 hours so that it releases its aromatic power. 


    • Spices, tips for using them in cooking with chef Arnaud to surprise your taste buds

    Spices are essential ingredients to give taste and aroma to our dishes. However, using them can sometimes be intimidating for beginners. Arnaud, an expert in the field, will give you his tips for using spices properly in cooking. And in our YouTube channel you will know and understand everything.

    For a simmered dish, the expert recommends browning shallots, onions, carrots or peppers in olive oil. Once the onions are golden you can add a teaspoon or even a tablespoon of spices or a spice mixture of your choice. Leave for 10 seconds then deglaze with water or wine for example. 

    For a soup or broth, the same teaspoon of spices can be added halfway through cooking. This tip will delicately flavor your preparation. You can sprinkle with a little spices on the plate before serving.

    If you're planning to make a marinade for meat, Arnaud suggests mixing a teaspoon of spices with a spoonful of olive oil. You can then spread the mixture over the meat and let it rest in the refrigerator for two hours or a little more before cooking.

    But be careful, we advise you to always cook the meat at room temperature.

    • Read how to defrost meat 

    For fish, which has more delicate flesh, the same principle applies, but it is recommended to marinate for only 20 minutes. The expert recommends seasoning fish with ginger and coriander powder, cumin, as well as fennel seeds. For oily fish, you can add sumac to enhance the taste.

    • Read how to cook salmon correctly

    When grilling, spices can be added before cooking if it is done quickly. However, for longer cooking, such as prime rib, it is best to add the spices at the end to avoid burning them. Arnaud also shares his advice for red meats with mixtures of spices and peppers. But for Brazilian cooking we advise you to let it macerate for 24 hours before cooking.

    In summary, spices are essential ingredients to give character and aromas to your dishes. By following these tips from expert Arnaud Vanille, you can learn how to use them effectively for tasty results.

    • Spices in desserts: how to get started for a unique experience?

    When we think of spices, we tend to think of savory dishes, but rarely of desserts, except perhaps for vanilla. However, chef Arnaud has presented you with a series of chocolate mousse or even chocolate fondant with a sticky center with pepper, cumin and many other flavors.

    It is a shame to limit yourself to vanilla in desserts, because peppers offer a touch of originality and unique aromatic power to your desserts.  

    However, be careful not to add too much, especially the vanilla which should be used sparingly.

    The vanilla must be dosed subtly to give a unique touch to your recipe. A good vanilla like that of Comptoir de Toamasina and the Arnaud Vanille plantation is one pod for 1 liter of water. 

    • Read how to use vanilla 

    Pepper, a surprising ally for desserts, because it offers a unique touch to your recipes.

    Pepper can also be an interesting spice to use in desserts, adding a touch of heat and subtlety. Arnaud is a pepper lover, but be careful, never use white pepper in a sweet recipe, but Kampot white pepper can be used a little because it is a special pepper. 

    Discover two extraordinary peppers to put in your desserts:

    • Red pepper: with its taste of red fruits, slightly sweet, with a touch of baba floss and cocoa caramel, it is the best pepper for desserts. We made an article which pepper to use in desserts . Here, revisit the traditional vanilla crème brûlée with pepper, apple cakes, pear cakes, fruit cakes and other cakes. 
    • Sichuan red pepper : this spice is an incredible compound, a distant cousin of lemon, it will delight the taste buds of pastry lovers. Here, red Kampot pepper is hot with citrus and floral notes with a lingering note on the palate that can have a numbing effect. Here, revisit chocolate mousses, chocolate cake, cheesecakes, desserts with fruit and chocolate. Sichuan pepper is an explosion of flavors.  

    Other spices to discover for your desserts and to buy at Comptoir de Toamasina

    Besides vanilla and pepper, many other spices can be used to add flavor to your desserts. Here are some examples :

    • Cinnamon: it is available in two varieties to tell you the truth: verum cinnamon and cassia cinnamon. Cinnamon verum is the cinnamon that will have the most subtle notes with a touch of sweetness. Cassia cinnamon is a very strong-tasting cinnamon. But discover our article on the difference between cassia cinnamon and verum cinnamon . We will know cinnamon in hot chocolates but also in chocolate desserts with pears and many other recipes. Discover cinnamon coffee . 
    • Ginger :it brings a spicy and exotic touch with its warm and lemony notes. One of the best gingers in the world and ginger from Madagascar. In desserts, cheesecakes, fruit tarts, cakes, sorbets, ice creams, ginger is a magical and very tasty spice. 
    • Cardamom: it goes perfectly with desserts made from exotic fruits, such as mangoes and pineapples, as well as with oriental pastries, such as baklava and Turkish delight.
    • Star anise : Star anise with its anise notes is ideal for replacing vanilla in flan, crème brûlées, fruit-based desserts and even chocolate.
    • Acai : Acai is a spice that comes from the pinot palm and is grown exclusively in the Amazon along the Amazon River. It is a spice with a touch of red fruits and cocoa that replaces vanilla and spices. You can use it and dose it without problem because its flavors are so sweet and delicious, in fact.
    • Nutmeg: it is ideal for desserts made with pumpkin, sweet potato or carrots, but also for spicy cakes, puddings and dessert creams. It is a spice with a warm flavor and characteristic notes. An intense, deep and characteristic aromatic power. 

    Spices are precious ingredients for desserts, which can bring a touch of originality and flavor to your creations. Don’t hesitate to experiment and find the combinations that you like!

    When you use spices in desserts, you won't know how to do without them.


  • Spices, an infinite game of combinations to enhance your dishes

Using spices in cooking can sometimes seem intimidating, but according to Arnaud, a spice expert and chef in Brazil based in Belo Horizonte, you just need to be a little adventurous and start creating your own combinations to discover combinations infinite and wonderful. It's a bit like our Madagascar black tea or adventurers' black tea, the first two flavored black teas from Comptoir de Toamasina.

Just like with perfume, it's important to find the right dosage, starting with small amounts and gradually increasing until you achieve the desired taste.

And although certain ingredients, such as garlic, can be more difficult to combine, you should not hesitate to combine Provence herbs or even dried seaweed.

  • Discover our article how to make up for a dish that is too spicy 

To get started, Arnaud recommends simple mixtures to enhance everyday dishes, such as the classic mixture of ginger, coriander powder, Sichuan green pepper and cumari pepper , or the combination of cinnamon, nutmeg and Selim berry to the vegetables. For the pasta, you can opt for green cardamom, ginger, wild Madagascar pepper and thyme or oregano . As for the mixture of cumin, coriander and black pepper from Tanzania , it is a perfect mixture for cheeses.

Red fruits can be enhanced with powdered ginger, tonka bean and star anise , while apples and pears will be delicious with a mixture of saffron, cinnamon and long red pepper.

In short, there are no strict rules when it comes to combining spices in cooking; you just need to be curious and creative to discover unexpected and delicious flavor combinations.

So, dare to venture into this infinite universe and give free rein to your culinary creativity to make your cuisine unique and incredibly tasty. 


Building a collection of basic spices is a must for any cooking enthusiast .

We asked Arnaud, one of France's leading spice experts, to draw up a list of absolutely essential spices.

His response is poetic and will take you on a journey into the world of spices and world cuisine. 

If you want to put together a range of spices Arnaud says "I would start with pearl, black pepper, charmeuse, vanilla pod, cinnamon, magnificent nutmeg, savoury, coriander, clove and cumin, freshness, cardamom, elegance, long red Kampot pepper with its cocoa notes, cumin, like a beautiful brown, fenugreek for its heat, ginger powder for its heat, the noble guajillo pepper of Mexico, acai powder and saffron.

But be careful, choosing your spices cannot be improvised. According to Arnaud, the quality of a spice lies above all in its freshness. You should know that for vanilla, Madagascar prohibits exporting the previous harvest and we often find old harvests on local markets.

To avoid this type of inconvenience, it is therefore recommended to buy your spices in specialized stores offering fresh spices and to avoid stands offering bulk spices. Never buy spices in the open.

Now that we have our list of spices, how do we use them? For Arnaud, above all, you have to dare and be a little adventurous by creating your own associations. As with perfumes, it is easy to make two mistakes: not using enough or using too much. The game is to combine spices and there, the combinations are endless and wonderful.

To start, it is recommended to start with simple mixtures. For example, for vegetables, a mixture of cinnamon, nutmeg and black pepper. For pasta, green cardamom combined with ginger, timut pepper and thyme or oregano will bring a touch of originality. And for red fruits, powdered ginger combined with star anise and a touch of long pepper will be wonderful. The possibilities are endless, you just have to dare and find the dosage that suits you.

In short, to be an ace in the kitchen, it is important to have a collection of quality and fresh spices available. And for this, it is recommended to shop in specialized stores, avoiding stands offering bulk spices. Dare and be a little adventurous by creating

Do not hesitate to discover ourTahitian vanilla .


If you have just purchased spices, a spice blend or herbs and want to enjoy their flavor and aroma for as long as possible, it is essential to store them properly. Storage is crucial to preserve the flavor, smell and color of your favorite spices and aromatics. Glass is not a good packaging because it lets light through and you cannot apply anti-UV treatment unlike the PET pot.

  • Light: a formidable enemy for your spices and vanilla. Light is often underestimated by the general public as a criterion for the degradation of food, particularly spices. However, it is a phenomenon that must be taken very seriously because it can significantly accelerate the deterioration of spices, which form a particular food group. Artificial lights with UV rays will cause damage. Spices are used in small quantities to flavor and season cooking, and their reserves can last for many months or even years. Over such durations, the impact of light on spices can cause devastating damage. In addition to their food function, spices are also appreciated for their shimmering colors and their decorative role in the kitchen. However, transparent glass bottles that allow them to be seen should be avoided, as they allow direct or indirect light to pass through. It is best to keep them in a closed cupboard. Although the majority of spices are offered in a dehydrated form, they generally contain fatty substances which are particularly sensitive to light rays. These will accelerate the creation of free radicals, responsible for the degradation of the spice itself. It is important to remember that the spice is the fruit of a plant and therefore retains certain biological characteristics. Oxidation, quickly visible on peeled fruit left in the open air, can also affect your spices in the long term. You should know that light will alter the flavor and color of the spices. In addition to reducing the intensity of the scent and taste of spices, exposure to light can also affect their physiological effects and the health benefits they can offer. In summary, by protecting your spices from light, you can ensure longer shelf lives. It's also important to remember that spices have been used in many cultures to extend the shelf life of foods. To learn more about the history of pepper, for example, visit our site. This is why the Comptoir de Toamasina 

  • Be careful of humidity when storing your spices, it can transform them and make the spice mix sticky: The kitchen is a room in the house that is naturally humid, and this humidity can cause problems when it comes to storage. long-term use of foods, especially for dehydrated foods such as most spices. At Comptoir de Toamasina, we are aware of this problem, which is why we use quality PET bottles, specially designed for spices to preserve their flavors. These bottles are leak-proof and airtight to ambient humidity to guarantee the quality of our spices. It is important to close the bottles tightly after each use to maintain their seal. We also use doypack bags with aluminum foil to preserve its flavors. After opening, it is recommended to close them with a clothespin or paper clip to minimize exposure to moisture.

Another tip is to transfer the spices to an airtight glass jar you have at home. However, it is important to follow good storage practices when transferring spices. It is common to want to pour the contents of a refill directly into a jar that still contains some of the previous serving of spices, but this is not recommended. Leftover wet spices can contaminate new spices and shorten their lifespan. The best way to do this is to reuse the storage pot after cleaning and drying thoroughly.

If you use a glass bottle, you should know that you must put it in the cellar or in a cupboard without light. 

Humidity in the air can also affect the quality of your spices, especially if you open your jar regularly. Additionally, using wet or oily fingers when handling spices can also accelerate their deterioration. To avoid this, it is recommended to handle spices with dry and clean items, such as cutlery or our spice spoon.

In conclusion, humidity is a major enemy of your spices, but it is possible to protect them by following a few simple tips. By using airtight containers and handling spices with dry, clean items, you can extend the life of your spices and ensure optimal quality for your dishes. At Comptoir de Toamasina, we are committed to providing premium quality spices and helping our customers preserve their flavor and aroma.

Storing spices is a complex issue that depends on many factors such as temperature, humidity and light, as well as the choice of container. The choice of container for your spices may seem minor, but it can make a big difference in the quality and shelf life of your spices. There are several schools of thought when it comes to the type of container to use to store your spices. Here are some elements to take into account to make the best choice.

The importance of protecting your spices from light

Spices are sensitive to light, as it can alter their flavor and color. This is why it is recommended to store spices in an opaque container that protects them from light. However, if the container is completely opaque, it may be difficult to tell what spices are inside. This is why it is preferable to use a transparent container, but stored in a cupboard that does not let light through.

At Comptoir de Toamasina, for 40 years we have opted for the use of transparent glass jars stored in a cupboard which does not let light through. Our pharmaceutical grade glass bottles have been designed specifically for our spices. This container guarantees both perfect hygiene and batch traceability. We also chose recycled and recyclable brown kraft bags without any printing to minimize ink use.

The choice of recyclable containers

The choice of containers is also important in terms of ecology. Glass containers are infinitely recyclable, unlike plastic. In addition, the production of glass is less energy intensive than that of plastic. This is why it is best to choose glass containers to store your spices.

At Comptoir de Toamasinar, our glass bottles are recyclable. Once you have finished your spice, simply drop the empty spice bottle into the glass packaging collection points. It will thus be recycled. Likewise, our recycled brown kraft bags are recyclable provided you put them in your recycling bin. To ensure better recyclability, we recommend cutting our label from the kraft bag before throwing it away.

Recycling containers is a simple but important ecological gesture. It helps reduce the amount of waste that ends up in landfills and oceans, thus contributing to the preservation of the environment.

In conclusion, the choice of container for your spices is an important element to take into account for their conservation and for the environment. It is best to use an opaque container to protect the spices from light, while ensuring that it is transparent so that the contents can be quickly identified. It is also recommended to favor glass containers, which are infinitely recyclable and consume less energy than plastic.


The choice of ingredients is crucial to a successful recipe, but the same goes for spices and aromatics. If you are tired of poor quality spices sold in supermarkets and want to find quality spices at the best price, you have come to the right place. In our buy spices section, we will explain how to choose these condiments and introduce you to some of our prestigious products, such as voatsiperifery pepper.

First of all, it's important to buy whole spices because once they're powdered, they quickly lose their flavor. If you cook often, it's very easy to grind them at home with very little equipment. However, if you are looking for ground spices for quick and regular use, we offer seeds ground on demand, reduced to powder on the day of order and packaged in airtight, resealable bags.

It is also important to choose quality spices, paying attention to their origin and variety. Rare spices, such as Ceylon cinnamon or Kampot pepper, are generally only found in specialty shops and delicatessens. As the demand for these luxury products is lower, manufacturers often abandon this sector.

It is therefore preferable to order spices online from stores that inform you about the origin of the ingredients and the variety of the plant. For original products such as peppers and chili peppers, we will look for the IGP or AOP label, which is a guarantee of quality and the assurance that specifications have been scrupulously followed. For example, the AOP Espelette pepper is grown in the southwest of France, while the PGI white Penja pepper comes from Cameroon.

When purchasing quality spices online, it is important to avoid industrial products that are already packaged, check the botanical variety of the plant (for example, Ceylon cinnamon will be called Cinnamomum verum or Cinnamomum zeylanicum ), to prefer bulk and avoid already packaged products, and to compare prices by referring to volume, because the capacities are often very low for many supermarket references.

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