Mauritian massale is a wondrous mix of roasted spices with intense sweet flavours and mild notes of smoked pepper. This spice mix appeared at the beginning of the 18th century in Mauritius with the arrival of Indian immigrants who brought the recipe with them. 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. This massalé has been mixed with onion confit and releases sweet roasted notes, perfect with sautéed shrimps, fish carry or sausage rougail. It can be mixed with yoghurt as a delicious sauce or added to desserts (doughnuts, rice pudding, fresh orange fruit salad…). Also enhances foie gras, meat, game, steak, hot oysters and fresh pasta. But beware it is quite spicy!