Bee pollen: simple ideas for Moroccan cooking

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

Bee pollen (حبوب اللقاح)

Bee pollen is colourful granules collected by bees; a small spoon is eaten with honey or yoghurt.

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.

How to add bee pollen to your recipes

• On bread: a spoon on warm barley bread with a little olive oil or amlou.
• Write down the recipe and amount you like so you can repeat the same taste.
• Start with a small amount and try bee pollen in one recipe before making it a habit.
• At family gatherings, bee pollen can be served with tea or a traditional breakfast.

Quality and storage: bee pollen

• 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.
• Keep bee pollen in an airtight container away from light, heat and moisture.

Bee pollen, then and now

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