Mint and anise: herbs of Moroccan tea and bread

A short guide to mint and anise: their place in Moroccan homes, how they are used and what to keep in mind.

Mint (النعناع)

Mint is the symbol of Moroccan hospitality and the base of the mint tea served to guests.

How to use: One small spoon in a cup of hot (not boiling) water, 5–10 minutes, then strain. One or two cups a day.

Anise (النافع (حبة حلاوة))

Anise flavours Moroccan bread and biscuits such as fekkas, and is also brewed as an infusion.

How to use: A pinch in cooking, or a little as a light infusion.

Mint in home recipes

• Simple infusion: a small spoon in a cup of hot water with a few mint leaves and a little honey, or add it to the teapot.
• At family gatherings, mint can be served with tea or a traditional breakfast.
• Write down the recipe and amount you like so you can repeat the same taste.
• Start with a small amount and try mint in one recipe before making it a habit.

What to check before buying mint

• Compare sizes: larger for daily use, smaller for a first try.
• With us it's cash on delivery across Morocco: you pay only when you receive your order.
• Combine mint with other products: 10% off 2, 15% off 3 or more, free delivery from €13.75.
• No returns, except damaged or wrong items reported within 48 hours with a photo and order number.
• Read the product page carefully: size, ingredients, origin and how to use.

General precautions

• Pregnant or breastfeeding women, children and anyone on medication: ask a doctor first.
• Patch-test oils and skin products on a small area; avoid the eyes.
• Store cool and dry, out of reach of children.
• Moderation first; herbs do not replace a varied diet.

Please note: this is cultural and general content, not medical advice; see a doctor if needed.