MOROCCAN KITCHEN: 5)Spices and Seasoning

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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.

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

Ras el Hanout

The secret to successfully tajine meat with prunes

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

 

Olive Oil

Olive oil is a foundation of Mediterranean cuisine

Turmeric

Curcuma, friend of Moroccan couscous

Cumin

Cumin always present in most Moroccan preparation

Ail

Garlic, main ingredient fishes dishes

Fish Tajine