Three seeds, and nothing else. Fennel, anise and caraway all belong to the Apiaceae family, those flowering plants with umbel-shaped blooms whose small, dried, fragrant fruits are harvested. They have long been combined in the after-meal herbal infusions of European tradition.

The fennel comes from Egypt, the anise from Egypt and Turkey, the caraway from Lithuania. All three seeds are organic. The fennel gives roundness and sweetness; the anise, sharper, the perfume; the caraway, familiar from rye bread and Munster cheese, a more rustic, warm note.

Dry, the seeds release a warm, almost sweet aniseed scent. The pale yellow liquor offers an immediate natural sweetness. The anise dominates the attack, warm and round; the caraway slips in afterwards, earthier, and the finish keeps a sweetness reminiscent of liquorice without containing any.

The name Douceur de Maman evokes the simple recipes handed down within families. Naturally caffeine-free, this infusion is drunk after a meal, on its own or with a dry biscuit, a slice of gingerbread, a few dried fruits. It needs no sugar at all.

For a large 25 cl mug, a little over 3 g of seeds is enough; for a litre, 12 to 15 g. The water should reach 100 °C; cover to keep the aroma of the seeds, and allow seven to ten minutes. You may crush them lightly in a mortar just before infusing. Store them in a tightly closed jar, away from heat.