Spices in Morocco reflect a true love story. Saffron, black pepper, ginger … many spices can be found in almost all specialties because they are so delicious. And destined! We reveal our pick of the 10 most essential spices for preparing your Moroccan recipes and where you can get them quickly and at the best price.
Moroccan cuisine is reputed to be the most gourmet and refined of North African cuisines. Being considered a Mediterranean cuisine, we find among its traditional recipes Arab, Andalusian, Jewish, and even Asian inspirations!
Among them is couscous. It has also been voted the favorite dish of the French: tajines, mechoui, pastilla, harira (spicy soup), Moroccan salad, and traditional Moroccan pastries made with almonds, honey, and of spices. All of these dishes use one or more spices.
Which spices are used most often in Moroccan food?
Cumin or “kamoun”
In Moroccan food, cumin is used more than any other spice, which makes it the main taste. Cumin is often one of the spices in a spice mix like ras-el-hanout. Two kinds of cumin can be bought: seeds and powder. Adding it to flavorful foods like tagines and rice makes them better. When compared to other spices, cumin stands out. Because it gives the food a warm, slightly spicy taste, it is used to cook pulses that are easy to digest. Add the cumin after the food has been cooked for the best smell.
Coriander or “Arabian parsley”
Coriander is a staple ingredient in Moroccan soups, stews, meatballs, and tagines. Fresh coriander has a more subtle flavor than dry or seeded coriander. Therefore it’s the one to go for. Keep in that everyone shares your appreciation for its distinctive flavor.
Ginger or “Chkinjbir”
Fresh ginger is cool, sour, and spicy. You can grate it to get its juice. Some unique qualities are lost when dried and ground into a powder, but it is still attractive in many ways. Both sweet and savory foods go well with it. It would also work to reduce inflammation and burn fat. Some tagines, like the Chicken Tagine with Ginger, have ginger.
Paprika or “Felfla hloua”
Paprika is a type of spice that was first cultivated in Hungary. Paprika is well-liked for its vibrant color and flavor, which is mildly astringent, mildly spicy, and highly fragrant. Paprika is moderately hot. You may use it to give your foods an aromatic and somewhat sour taste without worrying about the heat the chilli would bring. A pepper salad known as fefla is frequently used as an appetizer. It will taste delicious due to the paprika that is in it.
Black pepper or “Ibzar”
Its aroma shifts somewhat depending on its color, which can be gray, white, or black. Each of these hues can be found. This depends on the type of tree that produces the seed and/or the age of the origin. Pepper is an essential ingredient in virtually every cuisine served in Morocco. You can customize your pepper blend by including some coriander and allspice in the recipe. Because it loses its flavor rapidly in powdered form, you shouldn’t buy pepper. It is expected that natural pepper will come with its own grinder.
Turmeric or “Kharkoum”
Moroccan turmeric is picked and dried in South Asia to keep all its flavors before being ground into a powder in Morocco. This spice is used to color food, change the acidity of some dishes, and add flavor to soups, tagines, and couscous. It has a lot of healing and medical properties, like being anti-inflammatory and an antioxidant. It can also treat digestive problems and get rid of gastric acidity.
Cinnamon or “Karfa”
One can choose between two distinct cinnamons: All-natural cinnamon from Ceylon, which is the best, and China cinnamon, which is darker. Cinnamon is the oldest spice we know of, so some call it the “queen of spices.” Cinnamon might be one of the oldest spices we know of. The first time it was used in a kitchen was at the end of the 12th century. Cinnamon was once only for the rich and elite, but it became more common over time. By the 1600s, it was used in more than half of France’s recipes, probably because it had antiseptic properties. Cinnamon is usually only used in sweet recipes in the West. Still, it is often used in savory dishes in Africa and Asia. On the sweet side, it makes cakes, cookies, some ice creams, and dairy desserts taste better. It is a critical ingredient in savory dishes to decorate and flavor pastilla, tajines, and curry.
Garlic or “Touma”
Although garlic originates from the north of the Asian continent, it fits perfectly into Moroccan cuisine. It enhances the taste of dishes and is said to aid digestion. In Morocco, it is considered by the ancients as “the antibiotic of the poor.” It would be very beneficial for blood circulation. One of the best-known Moroccan garlic recipes is Zaalouk eggplant with garlic and tomato.
Cloves or “Kronfel”
We won’t sugarcoat it: cloves have a persistent, robust flavor. Our favorite part about them. How well they complement the flavors of the other spices with which they are typically combined. They work wonderfully as a fish and rice cooker.
saffron or “Saafrane beldi”
Let’s finish in style with saffron, a spice worth gold. It exists in two forms; in powder or in filaments. The powder is used for braised meats and the filaments for rice and soups. It gives the dishes a flavor and a typical and much-appreciated color.
Suppose spices are an essential component of Moroccan cuisine. In that case, we also find onions and many aromatic herbs such as thyme, parsley, rosemary, fennel, bay leaves, basil, and oregano.
Frequently Asked Questions
Is garlic used in Moroccan cooking?
Garlic is an important part of many recipes and is often used in Moroccan cooking. Ras el hanout and chermoula are spices often used to make flavorful tagines, stews, and grilled foods. You can also use garlic in sauces, soups, and marinades. Moroccan food is known for having strong, complex flavors, and garlic is often mixed with other fragrant herbs and spices to make these odd mixes.
What are the 4 basic spices used in Moroccan cuisine?
There are four main spices that Moroccan food uses to bring out its rich taste. With a slightly bitter taste, cumin is often used in tagines and soups. It goes well with cinnamon and parsley. Paprika is a light and sweet spice that comes from dried red peppers. It gives soups, stews, and marinades color and flavor. Ginger is a root that smells and tastes spicy. Many people use it in marinades, dressings, sauces, and spice mixes like ras el hanout because it makes food warmer and more flavorful. Finally, cinnamon can be found in sweet and spicy dishes, such as stews, tagines, baked goods, and sweet couscous. It has a lovely smell.
What are the common cooking techniques of Moroccan cuisine?
Moroccan food is known for its pungent smell and taste and is often made with little or no heat. Traditional ways of cooking are a big part of making food taste better. The tagine is an old Moroccan clay pot with a lid shaped like a cone. It traps steam to make stews and soups taste better. Another popular method is steaming, especially when using a couscoussier to cook couscous and vegetables. Grill meats like lamb and chicken over high heat for a rich flavor. They are often served with harissa or chermoula sauce. For soups and tagines to taste great, the food must be chopped up and simmered over a long period. Using salt and spices to preserve foods also helps keep things like vegetables, olives, and lemons fresh, giving meals like tagines and soups their unique flavor.
Why Moroccan food is the best?
Arab, Amazigh and Mediterranean flavors combine in Moroccan food for a rich and popular taste. Spices like cinnamon, coriander, turmeric, and cumin make food smell and taste better and are also good for you. Fresh, seasonal ingredients are used in many dishes, from hearty stews to delicate pastries. This helps local farms and keeps food waste to a minimum. Traditional ways of cooking, like slow cooking and grilling, help food get intense flavors and soft textures while maintaining its nutritional value.
