A pink liquor, almost raspberry, although no red berry dominates the blend: the colour comes from red beetroot, one of the most unexpected ingredients in Kundalini Gingembre Verveine Bio. It is a lavish composition, sixteen ingredients in all, built around a main duo, ginger and lemon verbena.

The ginger comes from China, Nigeria and Peru; the lemon verbena, present as fragments and whole leaves, from Paraguay, on the continent where the plant originates; the red beetroot from Germany. Around them: rosehip, moringa leaves, liquorice root, lemon balm, quince, fennel, hibiscus, redcurrant, St John’s wort, pink pepper, cardamom and pomegranate. Every element comes from organic cultivation.

Very colourful, the blend smells, when dry, of zest and fresh root. In the cup, the ginger shows first, peppery but held in check by the floral lemon of the verbena and lemon balm. The middle of the palate softens into the sweetness of beetroot and quince, the liquorice extends this softness, and the moringa adds a discreet green note. The redcurrant, pomegranate and hibiscus keep a little acidity in the finish.

Naturally caffeine-free, it suits the end of the day. Half a litre of water requires 6 to 7 g, or 12 to 15 g per litre; the water is at 100 °C, and you steep for five minutes at least, ten at most. Beyond seven or eight minutes, the ginger gains in presence.

It pairs with a carrot cake, dried fruit, a citrus salad. Keep it in a tightly closed tin, away from humidity, to preserve the vividness of its colours.