Madagascar
Malagasy Vanilla
Lavanila
Bourbon vanilla cured on the north-east coast around Sambava and Antalaha, the source of most of the world's supply.
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Comoros
Mayotte Bourbon Vanilla
Vanille de Mayotte
Planifolia vanilla cured by small producers on Mayotte, often under the Association Senteurs & Saveurs. Pods are dark, oily and prized for chocolate, dried-date and praline notes; used in desserts, rums and fish sauces.
Seychelles
Seychelles Cinnamon
Cinnamon grown wild in Seychelles; both the bark and leaves are used in cooking; curry-pili (curry leaves) and cinnamon still grow wild — you can stop alongside the road and find it easily; a key spice in Seychellois curries and stews; the islands' cinnamon is prized for its quality.
Seychelles
Seychelles Vanilla
Vanilla grown in Seychelles; used in ladob, daube, and other desserts; the vanilla pod is simmered in coconut milk to infuse its flavour; a key flavouring in Seychellois sweet dishes; the islands' tropical climate is ideal for vanilla cultivation.