Aromatic plants used in Moroccan cuisine

Nafaâ : anis

Habbet hlaoua : green anise from Spain

Kasbour : cilantro in beans, in sheets or in powder form

Meska : gum arabic

Khzama :lavender

Ourka sidna Moussa : Bay leaf

Mââdnous : parsley

Arksous :licorice

Salmiya : sage

Zaatar : thym

Merdeddouch : marjolaine

Naâna- lkama : mint

Fliou : wild mint