ARGANI

Tea and Herbals

Moroccan flowers and infusions, for the cup, the bath and the bowl.

From the Amazigh to your skin

The material

A flower does not have one use.

Each botanical here is dried, and they share a page because none of them keeps to a single purpose. The rose that goes into the teapot also goes into the bath, and into a bowl of rassoul. Rigid categories would be tidier, and less true.

So they are arranged by what they are rather than by what they are for. The flowers first, then the infusions.

Flowers

Dried whole, for the cup, the bath and the beauty bowl.

Hibiscus

Marrakech-Safi

Deep red and sharply tart. It colours anything it touches, water included.

Infusion · Bath · Masks and rinses
Chamomile

Tanger-Tétouan-Al Hoceïma

Small, pale and gentle, with a soft scent often likened to apple.

Infusion · Bath · Masks and rinses
Rose

Drâa-Tafilalet, the Valley of Roses

Buds and petals from the valley where Morocco grows its roses, dried and kept whole.

Infusion · Bath · Masks and rinses · For the table

Infusions

Three infusions for the teapot, from Marrakech-Safi, in the foothills of the High Atlas.

Hibiscus Infusion

Marrakech-Safi

It steeps a deep garnet red, bright and sharp, and takes a little honey well.

Infusion
Safran Infusion

Marrakech-Safi

Built around saffron. It steeps a clear gold and asks for very little in the pot.

Infusion
Orange Blossom Infusion

Marrakech-Safi

The blossom of the bitter orange, dried. It shares its flower with ARGANI Orange Blossom Water.

Infusion

Preparation

Simmering water, and a little patience.

For any of the infusions, and for any flower taken as one.

Warm the pot

Rinse the teapot or the glass with hot water first, so the infusion keeps its heat.

Measure

A heaped teaspoon for each cup. Of the Safran Infusion, far less: a pinch is enough.

Add simmering water

Water just off the boil, simmering gently, poured over the flowers.

Steep, then strain

Five to seven minutes, covered. Strain, and take it plain or with a little honey.

Hibiscus gives its colour fastest and grows more tart the longer it steeps; taste it at five minutes.

The ARGANI standard

Morocco, in the cup and the bath.

Rose buds from Drâa-Tafilalet, chamomile from Tanger-Tétouan-Al Hoceïma, hibiscus from Marrakech-Safi, and teas blended in the High Atlas: flowers dried whole and kept for their colour and their scent. Steep them for the tea ceremony, or scatter them in a warm bath.

In their words