Poudre de Vasco (Vasco with Madame Tseng)
Ingredients: Mi Lan Xang tea, cumin, fennel, cardamom, spices
Use to season eggplant (aubergines), zucchini (courgettes), and winter squash.
Original creation
€11.45
40 g
Recommendations
Use Vasco powder to season eggplant (aubergines), zucchini (courgettes), and winter squash, as well as green pea, bean, lentil, and other legume purées.
Perfume
A gentle bitterness from an exceptional tea blend paired with the flavors of coriander, fennel, and a base note of cumin.
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Allergens
Absent, except for cross-contamination.
May contain traces of sesame, celery, mustard, soy. - Origin Original Creation
- Storage / Use In a cool, dark dry place.
€286.25 / kg
Olivier Rœllinger's words
Madame Tseng from the House of Three Teas in Paris and I promised one another we would get together to discuss tea and spices.
As we talked about our own personal journeys and the long and storied past of the Spice and Tea Roads, we envisioned a spice blend that marries the two. Here, Mi Lan Xiang tea, with its citrus and passionfruit notes, is used as a spice alongside cumin and fennel. When I formulated the blend, I thought of the spices Vasco de Gama discovered upon arriving in the port of Cochin in 1498 when he opened up the first maritime spice route. I also imagined how he must have felt when he saw the huge, butterfly-like Chinese junkets anchored in the harbor.
The first idea that came to mind was a spice blend for eggplant (aubergine), vegetable native to India, for which I have a particular fondness because of its tangy, meaty qualities.
As we talked about our own personal journeys and the long and storied past of the Spice and Tea Roads, we envisioned a spice blend that marries the two. Here, Mi Lan Xiang tea, with its citrus and passionfruit notes, is used as a spice alongside cumin and fennel. When I formulated the blend, I thought of the spices Vasco de Gama discovered upon arriving in the port of Cochin in 1498 when he opened up the first maritime spice route. I also imagined how he must have felt when he saw the huge, butterfly-like Chinese junkets anchored in the harbor.
The first idea that came to mind was a spice blend for eggplant (aubergine), vegetable native to India, for which I have a particular fondness because of its tangy, meaty qualities.
