Rooibos Vanilla

A return from Africa and an obvious fact
The genesis of Rooibos Vanilla dates back to the 1990s, during an initiatory trip by our former director Didier to the heart of the South African bush. It was in the Vredendal region, between red desert and wooded hills, that he discovered a small family farm where rooibos grows in ideal conditions: dry heat, bright light, and fresh morning breezes. Seduced by the rare quality of this rooibos with its naturally vanilla aromas, Didier decided to bring back the finest needles, with one idea in mind: to create a caffeine-free infusion as comforting as a dessert tea and as pure as natural vanilla.



A gourmet trilogy
Since its creation, Rooibos Vanilla has established itself as an absolute classic, alongside Rooibos Fudge and Rooibos Nougat, forming an emblematic trio of our sweetest and most regressive infusions. Particularly appreciated for its roundness, it appeals to lovers of pastry herbal teas, but also to those seeking a moment of calm, without excess sugar. A cup with universal charm, which speaks to all generations, with the elegant simplicity of a well-born classic.

Rooibos and food pairings
Vanilla Rooibos is one of those infusions that discreetly invites itself into the kitchen with rare precision. Its natural sweetness, its accents of fresh pod and warm cream pair wonderfully with the simplest and most subtle desserts. It goes well with a slice of yogurt cake, a thin pear tart or some almond shortbread. But it's when you slip it into a preparation that it fully reveals its pastry dimension.



Recipes and cocktails based on Rooibos Vanilla
Gently infused into still-warm cream, it transforms a panna cotta into a delicately perfumed, silky, and lightly sweetened dessert, where the vanilla no longer comes from an extract, but from a whole plant, brewed, dried, and infused. A way to give body to silence, a sweetness to the taste of evening.
It can also be used to flavor rice pudding, to which it adds an unexpected depth: lighter than cinnamon, more tender than orange blossom, its diffuse vanilla envelops the rice grain in a creamy, almost nostalgic sweetness. A comforting cuisine, where the infusion becomes an ingredient, and the scent a memory.