Fenugreek and anise: traditional spices

In this article: fenugreek and anise, their traditional uses in Morocco, how to use them and general precautions.

Fenugreek (الحلبة)

Fenugreek goes into rfissa and other dishes; ground, it is used in traditional hair masks.

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

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.

Fenugreek in a daily routine

• Keep fenugreek near the stove to add it easily to daily dishes.
• Keep it simple: one or two regular steps beat many irregular ones.
• Watch how your skin or hair responds and stop if any irritation appears.

How to choose and store fenugreek

• Keep fenugreek in an airtight container away from light, heat and moisture.
• Always use a clean, dry spoon.
• Buy enough for a few weeks so it stays fresh and fragrant.
• Choose a product with a clear origin and a label showing ingredients, size and date.
• A natural smell and colour are good signs; avoid anything that smells off or looks damp.

Simple ways to cook with fenugreek

• In a tagine: a pinch with onion and olive oil at the start of cooking.
• Start with a small amount and try fenugreek in one recipe before making it a habit.
• At family gatherings, fenugreek can be served with tea or a traditional breakfast.
• Write down the recipe and amount you like so you can repeat the same taste.

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.

Note: general, traditional information only, not medical advice; it does not replace a doctor.