A curry in a herbal infusion? The name Tisane Gingembre Curcuma Curry Bio may well surprise, and that is indeed the intention. But the dose is measured: the curry makes up only about 2% of the blend, just enough to echo spice in a mix dominated by a lemony herb.

That herb is lemon balm, Melissa officinalis, a Lamiaceae with a lemon scent, from Bulgaria, France and Morocco. Ginger from Peru, China and Nigeria makes up about a tenth of it, supplemented by a little ground ginger. Turmeric, a rhizome of the same family as ginger, is present in pieces and ground, the latter from India. Marigold flowers and curry complete the composition. All ingredients are organic.

The dry blend, gold and green, smells of Indian grocery softened with lemon. The golden liquor is first round and earthy, the turmeric's doing; the ginger warms it, and the lemon balm immediately balances the whole with a lemony freshness. The curry appears only in the background, a distant echo that gives the finish some relief.

The evening suits it, all the more so as it is naturally caffeine-free. Water at 100 °C, ten minutes at most and seven at least, 12 to 15 g per litre: those are its guidelines. A cloud of hot milk and a touch of honey bring it closer to the “golden milk” of Indian kitchens.

It goes with a red lentil soup, a naan bread or a mango dessert. Store it in an airtight box, in a dry place: ground spices dislike damp.