Mauritious spicy massale

Hot pepper Mauritius Massalé has a sweet and spicy attack releasing notes of grilled fennel and toasted cardamom. It is made from chilli pepper, saffron,coriander, cumin, fenugreek and other spices… It will enliven your grilled meat, soups, vegetable carpaccio or a sauce.

The French expeditioner, botanist and colonial administrator Pierre Poivre, was the first to introduce spice plants (nutmeg, cloves and pepper) to Mauritius in the 18th century. He wanted to turn Mauritius into a spice producing island and put to a stop to the Dutch monopoly of the spice trade.

Mauritius Massalé was introduced at the beginning of the 18^th century to Mauritius with the arrival of Indian immigrants who brought the recipe with them.