Vibrant with the aromatic warmth of cardamom spice, a dash of pungent ginger heat plus invigorating hints of citrus, mint and delicious chai: it is infinitely and surprisingly versatile. 

Good with spicy, bolder, highly-seasoned dishes from Thai Massaman curry to Indonesian tamarind-rich Beef Rendang, it takes sweet chilli-glazed slow roast pork belly and roast pheasant with quince, blackberries and honey in its stride too, and is exactly what you need with stronger cheeses: whether cheddar, aged gruyere, or manchego. 

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