The global guide to stocking your pantry.
I am generally a coffee drinker, but I do occasionally take tea. In South Africa, that often takes the form of rooibos, a brewed beverage indigenous to the Western Cape. Rooibos is of course known outside of its country of origin; it is perhaps one of the few products with an Afrikaans name to successfully branch into the international market. That name, by the way, translates as 'red bush', an evocative descriptor of the rusty-earth colour the needles take once they have been oxidized. It is available in many brands, in organic loose-leaf or chai flavoured tea bags, and even in an espresso like form, but I rather favour Eleven O'Clock Rooibos for its no frills tea, and its attractively vintage graphics. Outside of South Africa rooibos is mainly sipped by the health crowd (it is high in anti-oxidants and caffeine free) and is generally taken black, but here in the Western Cape we take it in the proper South African way: with a little milk and honey, and preferably, a crunchy buttermilk beskuit on the side.