MOROCCAN KITCHEN: 5)Spices and Seasoning

Hello friends

Spices and Seasoning

The Moroccan cuisine is known with its flavors and smells. Here is a list of the most used spices to prepare Moroccan dishes.

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Turmeric , Cinnamon, Cumin, Ginger, Harissa
Laurier, Paprika, Pepper, Ras el Hanout, Saffron, Garlic,

 

The basic spices for tajines in general  ex :

 Fish Tajine  

Tanjia (Marrakech)

Beef tajine with bean

 

Ginger

Ginger very used with poultry : Chicken Tagine

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Ras el Hanout

The secret to successfully tajine meat with prunes

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Argan Oil

Vegetarian tagine, with argan oil 

Argan oil is derived from the argan tree
Endemic tree of Morocco
In the Souss, it is widely used in traditional cuisine
Rich in vitamin E, in antioxidants, it is also used for its cosmetic properties

 

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Olive Oil

Olive oil is a foundation of Mediterranean cuisine

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Turmeric

Curcuma, friend of Moroccan couscous

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Cumin

Cumin always present in most Moroccan preparation

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Ail

Garlic, main ingredient fishes dishes

Fish Tajine  

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