Guide to Moroccan honey and herbs in the kitchen

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

Honey (العسل)

Honey has long been part of the Moroccan table: at breakfast with bread and butter, and in pastries such as chebakia.

How to use: A small spoon at breakfast or in a warm drink. No honey or hive products for babies under 1 or anyone allergic to bee products.

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.

Cinnamon (القرفة)

Cinnamon is dusted on pastilla, seffa and coffee.

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

Honey in home recipes

• On bread: a spoon on warm barley bread with a little olive oil or amlou.
• At family gatherings, honey 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 honey in one recipe before making it a habit.

What to check before buying honey

• 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.
• 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 honey with other products: 10% off 2, 15% off 3 or more, free delivery from €13.75.

General precautions

• Moderation first; herbs do not replace a varied diet.
• 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.

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