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.
Turmeric , Cinnamon, Cumin, Ginger, Harissa
Laurier, Paprika, Pepper, Ras el Hanout, Saffron, Garlic,
The basic spices for tajines in general ex :
Tanjia (Marrakech)
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
Very cool! Thank you for explaining and sharing! 🙂
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My pleasure dear friend 🙂
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Great to know this! Ginger with chicken sounds great 🙂
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It was dear Christy 🙂
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