Clove is the floral bud, picked before it opens and then dried, from a tree of the myrtle family. Its small nail-like shape gave it its name. In this herbal infusion it appears twice, in two distinct proportions, and it plays off the orange, which is also present in two forms.

The recipe, made from organic farming, is built on Egyptian fennel and liquorice root from China and Uzbekistan. The orange appears as peel (6%), from Ghana, and as powder (6%). Clove (3% then 1%), pineapple, dandelion and marigold flowers complete the blend.

The dry aroma pairs citrus and spice. The liquor is amber. Liquorice and fennel bring a natural sweetness straight away; the orange then settles in and stays in the cup, while the clove remains a base note of spice, precise and warm, without dominating.

Naturally caffeine-free, it is made for after the meal. Its sweetness makes it pleasant without added sugar. It goes well with an orangette, a chocolate tart or a cinnamon orange salad, and suits a winter evening. Lukewarm, it is also enjoyed in the afternoon, with a slice of orange cake or a few stuffed dates.

The water must reach 100°C, and the infusion is measured as follows: seven minutes at least, ten at most, with 12 to 15 grams per litre or 6 to 7.5 grams for half a litre. The pouch in which it is handed to you in store keeps its aroma until opened.