Three quarters carrot: that proportion alone shows that Carotte & Curcuma Solaire Bio departs from the usual path of the herbal infusion. It is a vegetable infusion, bright orange when dry, which you drink hot like a tea and which, at times, recalls a light broth.

The carrot, grown in China, makes up 75% of the blend. Ginger from China, Nigeria or Peru and pumpkin, also Chinese, follow. The turmeric appears in two forms, in pieces (6%) and ground (3%); this rhizome of the ginger family, a cousin of ginger, gives the cup its golden colour. A touch of curry and savory, the herb used in cooking with broad beans and beans, completes the recipe. Everything is from organic farming.

The golden liquor first surprises with its softness: the natural sweetness of the carrot and pumpkin, an almost velvety texture. The turmeric then brings an earthy warmth, the ginger a lively edge, and the finish keeps an almost savoury impression, from the curry and savory.

Naturally caffeine-free, it finds its place after a meal. It needs 20 g per litre, in other words 10 g for half a litre of water, and boiling water, 100 °C. Wait between ten and twelve minutes, long enough for the carrot and turmeric to give their colour. A splash of coconut milk rounds it off; a squeeze of lemon brightens it.

Keep it away from light, which dulls the turmeric, in a tightly closed tin. We pack it to order, in small or large quantities.