A touch of chilli in an evening herbal infusion: it does not bite, but it can be sensed at the end of the sip, like a faint warmth. It is the discreet signature of a blend that is otherwise all freshness and lightness.

Its name refers to traditional Indian thought, which describes three great temperaments; Kapha is one of them. Ombelle drew from it an aromatic recipe, with no other ambition than taste. Egyptian fennel forms the base, with lemon balm from Bulgaria, France and Morocco and mulberry leaves from Bulgaria and Albania. Ground coriander, cardamom, chilli and cornflower blossoms complete the whole, which is entirely organic.

Dry, speckled with blue, the blend has a fresh, aniseed nose. The gold-green liquor is easy to drink: the aniseed of the fennel comes first, the lemon of the lemon balm follows, then the cardamom and coriander leave a delicate spice. The chilli, finally, wakes up the finish.

Naturally caffeine-free, it is recommended in the evening, when one wants a light cup after dinner. It accompanies a lightly sweetened dessert, poached fruit or a spiced shortbread. It can also be left to cool slightly: the lemon balm and fennel gain clarity, and the chilli becomes even more discreet.

For one litre, 14 to 18 g; for one cup, 2.8 to 3.6 g. The water is at 100 °C, and the infusion lasts seven to ten minutes. In Nice as in Bordeaux, it is prepared by weight, from the open pouch of 15 g to large formats. Then keep it away from humidity.