When October arrives, cafés turn to pumpkin spice. Ombelle offers a version in loose leaf, without tea, where the pumpkin is more than a flavour: it makes up 31% of the blend.

This pumpkin comes from China; it is accompanied by apple from Turkey, ginger (Peru, China, Nigeria), fennel, cinnamon sticks, elderberry, hibiscus, aniseed, liquorice root, cardamom, clove, turmeric and ground cardamom. The recipe, entirely organic, needs no added flavouring.

The dry blend is orange and smells of an autumn tart fresh from the oven. The amber liquor has a velvety texture and an almost vegetal sweetness; warm spices envelop it, with cinnamon and ginger dominating the finish. Liquorice and apple provide enough sweetness to do without sugar.

Drink it whenever you like: it is caffeine-free. It lends itself very well to a latte: steep it in a little water, strain, then add hot frothed milk and, if you like, a spoonful of maple syrup. It goes with a cheesecake, scones, a carrot cake and a pumpkin tart.

Ten minutes at most, seven at least, with water brought to the boil (100 °C): this is the time the spices need. The measure ranges from 15 to 20 g per litre, which is 3 to 4 g per cup. We prepare it to the weight requested, in pouches designed to preserve its flavour.