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Gastronomy in French Era

French cuisine in the island of MauritiusSo the fare was traditional French, in the settlers circles whilst the slaves from Madagascar and Africa and workers from southern India, would stick to their staple foods. But, a cross-melting of culinary cultures was already starting to happen. In 1767, Pierre Poivre, who was appointed Administrator of the island, introduced cloves and nutmeg plants as well as other spices in a bid to break the Dutch monopoly on the spice trade. Most of these spices are still grown here these days. One particular type of Saffron is very popular here. It is made from the root of the plant, dried and ground to a fine powder. It is also known as Turmeric or Curcuma.

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