Following the Indians from Pondicherry, Pierre Poivre marked history by launching the culture of spices in Mauritius, the source of Mauritian cooking.
You can discover the spices route through the cultures of pepper, cloves, nutmeg and cinnamon, and many others such as saffron, turmeric, chilli and star anise.
These mixtures of spices and herbs have antibacterial, antiallergic and regulative properties for cholesterol.
Those who are overweight will be delighted, because spices replace sugar and salt, and have a stimulating effect on the digestive system.
The case of Cinnamon is typical: antioxidant, rich in iron and manganese, and it is effective against influenza.
In addition to its toning and aphrodisiac effects, it supports the respiratory, digestive and circulatory systems.
Cinnamon can also help diabetics by controlling the rate of diabetes in the blood.
But what is the flagship brands of Mauritian spices?