After-meal herbal drinks in Moroccan tradition

Here we bring together mint, anise and cumin: Moroccan customs, how to use them and precautions.

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.

Cumin (الكمون)

Cumin is one of Morocco's most used spices: on eggs, cooked fava beans and in tagines.

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

Mint, then and now

• Mint is one of the products Moroccans have known for generations, with ways of using it passed down in families.
• Names vary by region, between Arabic, Amazigh and Darija, but the customs are similar.
• Today the same traditional products come with clear labels and home delivery.
• In the souks of Fes, Marrakech and Essaouira, the attar (herbalist-grocer) displays herbs, spices and oils in sacks and bottles.

Quality and storage: mint

• 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.
• Keep mint 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.

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.

General, traditional information only; not medical advice.