Ten organic ingredients make up this blend of gentle spices: fennel, aniseed, ginger, cinnamon sticks, liquorice root, dandelion root, sage, turmeric, coriander seed and curry. One might think of an overturned spice drawer; in fact it is a carefully balanced blend.

Egyptian fennel and aniseed from Egypt and Turkey provide the dominant note. The ginger, which comes from Peru, China and Nigeria, brings liveliness; the liquorice brings sweetness. The dandelion, another name for the dandelion plant, and the sage introduce a herbal touch; the turmeric and curry add a deeper, earthier note. The coriander seed adds a hint of citrus that is perceived mainly when hot.

Dry, the aniseed and cinnamon dominate a deeper root-like base. In the cup, the amber liquor surprises with its harmony: the liquorice coats the palate, the ginger lightly stings, the turmeric settles with its earthy roundness, and the sage leaves a finish with an almost Mediterranean aromatic note.

Naturally caffeine-free, this is an after-meal herbal infusion, best enjoyed after lunch. Its natural sweetness makes it pleasant without sugar; it pairs with a dried fruit, a fig or a few nuts, or can be savoured on its own, in small sips, while the conversation continues around the table.

Use 6 to 7.5 g for 500 ml of boiling water, at 100 °C, which is 12 to 15 g per litre; then allow five to ten minutes of steeping. Keep the blend in an opaque, tightly closed tin: ground spices such as curry quickly lose their aroma in air. A small tin, repurchased more often, is better than a large one left open too long.