Recipes and Tips

Prep: 15 min • Cooking: 45 min • 8 servings • Easy

Prep: 20 min • Resting: 24h + 4h • 6 servings • Medium

Prep: 15 min • Cooking: 1 h + resting • 4 servings • Easy

Discover Madagascar vanilla: history, varieties, grades and buying tips. Malagasy Bourbon vanilla explained by experts.

Grade A or Premium, 10 cm or 20 cm, planifolia or tahitensis? A practical guide to choosing the best vanilla pods for your needs.

Discover Voatsiperifery pepper from Madagascar: a rare spice harvested in the rainforest, with citrus and woody aromas. A complete guide to using and buying it.

Temperature, humidity, the ideal container: all our tips for storing your Madagascar vanilla pods for up to 2 years without losing their aroma.

Cloves, Voatsiperifery pepper, turmeric, cinnamon, moringa… Discover all the spices of Madagascar and their culinary and nutritional uses.

Whole pod, powder or vanilla caviar: master the techniques for using vanilla in baking. Infusion, scraping, dosage — the complete guide.

Not all vanillas are alike. Behind the single word “vanilla” hide three quite distinct botanical species: Bourbon, Tahitian and Pompona. Each has its own aromatic profile, texture and culinary uses. Here’s how to tell them apart before your next purchase.

Making your own vanilla extract is one of the most economical and rewarding ways to make the most of a beautiful pod. Unlike artificial flavouring, homemade extract keeps the full aromatic richness of natural vanilla.

In the vanilla market, the terms “Grade A”, “Grade B” and “Gourmet” come up constantly, but their meaning often remains unclear to the uninitiated. Here’s what they actually mean.

After vanilla, cloves are one of Madagascar’s flagship spices, thanks to volcanic soil and a tropical climate that offer ideal growing conditions.

Long reserved for those in the know, Moringa oil is now gaining popularity thanks to its exceptional nutritional richness. Extracted from the seeds of Moringa oleifera, nicknamed the “miracle tree”, it is produced in Madagascar under ideal growing conditions.

For a restaurateur, pastry chef or reseller, buying spices in bulk answers different needs than buying for personal use: steady supply, cost control, and consistent quality from one order to the next.

Choosing the right spice is good; knowing how to pair it is even better. Here are a few tried-and-tested pairings to get the most out of Malagasy spices, sweet and savoury alike.

The colour of a vanilla pod often intrigues the curious: why are some pods black and others a lighter brown, sometimes called “red”? The answer lies in both the variety and the curing process.

On a label, “vanilla flavouring”, “vanilla extract” and “vanillin” absolutely do not mean the same thing. Here’s how to decode what you’re actually buying.

Behind every vanilla pod or spice lies a production chain that’s often invisible to the end consumer. At My Spices Land, transparency about this chain is a core part of our commitment.

Madagascar black pepper does more than add heat: it carries woody, slightly fruity notes that fine kitchens have sought out for decades. Grown mainly on the east coast, between tropical heat and regular rainfall, it’s one of those spices that turns a decent dish into a memorable one.

Black, white, green or wild voatsiperifery pepper: the difference between Madagascar peppers has almost nothing to do with different varieties, and almost everything to do with the same fruit harvested and processed at different stages. Understanding this changes how you choose them in the kitchen.

Round, delicate, almost translucent: Madagascar pink peppercorns always surprise those discovering them for the first time. Neither pepper nor chili, they bring a fruity, slightly sweet note that softens a dish rather than sharpening it.