An ember that glows rather than a flame: Rooibos Cannelle Gingembre Braise Bio seeks the gentle warmth that settles in and does not burn. The spices are generous, but wrapped in indulgent dried fruits.

Natural rooibos from South Africa forms the base of the blend, accompanied by honeybush, another South African shrub from the legume family, with a honey scent. Pakistani date, prepared with a little rice flour, adds its sweetness. Ginger from China, Peru and Nigeria, and cinnamon in sticks from Viêt-Nam and Indonesia, each make up about 11%, completed by a little ground cinnamon and ground ginger. Coconut, grape coated in vegetable oil, carob and cardamom, in seeds and ground, complete the composition. The whole blend, without exception, is organic.

The dry blend, copper and honey, smells of oriental pastry. The liquor is mahogany. The date and grape provide a natural sweetness, the cinnamon makes its presence widely felt, the ginger glows in the background, and the coconut rounds off the finish with an almost milky touch. Carob, the pod of the Mediterranean carob tree, adds a discreet chocolatey note.

Without caffeine or added sugar, it suits any time of day. Use one litre of water at 100 °C, 15 to 20 g of blend, and an infusion lasting between seven and ten minutes. With hot milk, it takes on the texture of a dessert, and the date becomes more pronounced.

It accompanies cornes de gazelle, a walnut cake, or roasted figs. Store it in an airtight tin, in a dry place.