Taken over in 1995 by Royal Bourbon, Rama House, founded in 1950 and pioneer in the sale of spices in jars in Reunion Island, shines more than ever in the local spice segment. With its traditional image, Maison Rama seeks ways of innovation despite the price constraints weighing on the segment, and the freight and supply problems of certain spices which are disrupting this sector.
It is in the light of history that we must understand what spices represent today in Reunionese gastronomy., and the current brands that continue this tradition. Starting with Maison Rama, the oldest and the Reunion reference in the field, long-time leader in the local spices segment. The tradition goes back a long way. India’s gift to Creole culture, spices have been part of Reunion culture since almost the origins of the island's settlement. The former Bourbon Island was an important land of spice production in the 18th century, before the arrival of sugar cane, at a time when France was the leading spice market in Europe. Reunion no longer produces many spices, but the flavors, they, remained, shaping and perpetuating Creole taste to the present day. And this is how, in the history of Reunion spices, curcuma péi continues to set a benchmark for the always preserved quality of its local productions, of which Maison Rama is one of the standard bearers.
Royal Bourbon Industries perpetuates the know-how of Maison Rama
Rama House, named after its founder, was founded in 1950 in Saint-André. This seniority is recalled by the visual of the brand, the yellow and red Reunion map, color of turmeric. By resuming, Rama House, Royal Bourbon has taken over know-how that the Reunion agri-food industrialist was keen to preserve and develop. The basis of this know-how, knowledge of the best sources of supply and the recipe for certain preparations, like the massale of Maison Rama, which dates from the very beginnings of the brand and which has not changed. The péi spice brand has nonetheless evolved under the leadership of Royal Bourbon Industries : its range has expanded, extending over the PHEM category (peppers, herbs, spices, mixtures), including a range of herbs and aromatics from Provence, and more recently with Saint-Leu salt or a mixture of ground black pepper and wild Madagascar pepper. Maison Rama now offers around thirty references. With pepper, turmeric, whose demand is high for Reunionese cuisine, remains the essential spice of the range. Maison Rama also owes its success to the CHR and community market with a clientele that is loyal to it for the same reasons.. Outside Reunion, Maison Rama is located in Mayotte and benefits from an export flow to France where wholesalers distribute the Reunion brand in shops specializing in world cuisine, following the example of Asian grocery stores Asia Store. Maison Rama also appears in the exotic sections of certain supermarkets in mainland France.
Quality, differentiating factor
Apart from “local turmeric”, spices are imported in bulk, then prepared and packaged in Reunion. Certain recipes such as that of Rama massalé have been the same since 1950 thanks to the transmission over time of unique know-how. The guarantee of optimal quality delivered to consumers is at the heart of Maison Rama’s strategy, thus providing real differentiation., argues Nicolas Lebon, Director of Marketing, Royal Bourbon Industries. “In the local spice segment, we all have prices very close to each other, the difference is therefore in the quality. Chez Royal Bourbon Industries, we attach great importance to the selection of our supplies and the preparation of products to live up to our credo : “Rama House, the best of spices”. For example, we buy peppercorns and grind them ourselves.. We thus completely control the composition of the product and its manufacturing chain.. »
