Anise: simple ideas for Moroccan cooking

Anise is a familiar item in Moroccan homes; here is its traditional use, how to use it and the precautions.

Related products: Anise seeds · Herbs pack

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.

How to add anise to your recipes

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

Quality and storage: anise

• 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 anise 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.

Anise, then and now

• In the souks of Fes, Marrakech and Essaouira, the attar (herbalist-grocer) displays herbs, spices and oils in sacks and bottles.
• Anise 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.

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.

General, traditional information only; not medical advice.