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Herbs & kitchen

Warm herbal drinks from the attar's shelf

Hibiscus, anise, chamomile, cinnamon and ginger: how to make a good cup of each, plus storage tips.

1 min read

Dried Aswan hibiscus from El Hawag

On a cold evening nothing beats a warm herbal cup. These are the most popular drinks on the attar's shelf, and how to make each one.

Aswan hibiscus (karkadeh)

Aswan hibiscus is drunk hot in winter and iced in summer. Put one tablespoon in a cup of boiling water, let it steep for five to ten minutes, then strain and sweeten to taste.

Chamomile

Chamomile flowers have a gentle taste that suits the end of the day. One teaspoon in a cup of hot (not boiling) water; cover the cup for five minutes before straining.

Dried El Hawag chamomile flowers

Anise

Local anise needs a short simmer to release its aroma: one teaspoon in a cup of water over low heat for two minutes, then rest two minutes before straining. Add one star anise for a stronger flavour.

Cinnamon and ginger

  • [Ceylon cinnamon](/product/ceylon-cinnamon): simmer one stick in a cup of water for five minutes.

  • [Ground ginger](/product/ground-ginger): half a teaspoon with a spoon of honey and a slice of lemon.

  • Together they make one warm, spicy cup.

Storing herbs

  • In an airtight glass jar, away from light and moisture.

  • Always use a dry spoon.

  • Ground herbs lose their aroma faster than whole ones, so buy them in small amounts.

If you are pregnant or take medication regularly, ask your doctor before drinking any herbal drink often.

Find every herb in the herbal drinks section.

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