Along the spice route

Mauritius is a genuine melting pot of European, African and Asian cultural and culinary influences. During your stay, you will experience a unique journey full of fresh savours. The spices spread their fragrant secrets amidst this combination of colour and senses. Let’s set off on a tour to discover how volatile but distinctive spices can be found in Mauritian cuisine.

From the corner shop to Port-Louis market, a tasty tour

 Spices are so much a part of local food habits that they can be found everywhere: small village shops, supermarkets, bazaars, souvenir and local craft shops, delicatessens… Available in small bags, in bulk or in various assorted packages, you will be spoilt for choice when it comes to bringing them home for your personal use or as gifts. However, for a full immersion in scents and colours, the Port Louis market is the place to be.

Here, spices are sold by weight. In multicoloured heaps or in large gonis (jute bags), spend some time at the many stalls and smell these plant treasures. The vendors will be more than happy to explain the name, origin and use of their spices.

Spices on your plate

Although spices can be found in almost all the Mauritian dishes, it is certainly the Indian cuisine that makes the utmost use of them and the most exotic. For an authentic epicurean journey, head to the best Indian restaurants with our five suggestions:

– If you’re staying at Marguery Villas, check out Happy Rajah, opposite our resort, which offers delicate and veggie-friendly cuisine,

– If you’re staying at Mythic Suites & Villas, two must-visit and memorable addresses within a 15m drive, Chef Ramesh’s famous Saffron in Trou d’Eau Douce and Amari by Vineet, in Belle-Mare, for a celebration of spices in magnificent settings,

– On a journey around the island? Go to Indra, at Domaine les Pailles at the entrance to Port-Louis for its beautiful Indian décor, or Namasté on the harbour at Caudan.

Which spices to bring back and for what use?

Among the spices to bring back in your luggage, discover:

– Star Anis is very fragrant and is used grated in sauces or macerations. It also adds flavour to desserts,

– Pink pepper (a variety of slightly sweet pepper) adds a strong flavour to dishes, a subtle blend of pepper, aniseed and sweet flavours,

– Cardamom, which comes from India, has a strong floral and lemony flavour and is suitable for rice-based dishes and desserts,

– Turmeric, called cumin in Mauritius, is used to season poultry, lamb, fish, vegetables and rice,

– Curry leaves, called caripoule, are found in mixtures such as massala and curry.

– Saffron, the ‘red gold’ and most expensive spice in the world, is a key ingredient in many meat, fish, vegetable and dessert dishes.

Make the most of your stay to delight your senses and stimulate your taste buds to the subtlety and richness of the best spices you can find and bring back from Mauritius. Ask our concierges for our best addresses.