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Photographer’s Note

Morocco has many spices for sale, exhibited in colourful piles. Prices are good same as quality.

Moroccan cuisine is rich in spices, only natural when you consider the ages-old spice trade from Arabia to North Africa. Spices here are used to enhance, not mask, the flavor of food. The following spices are among the most commonly used.

cinnamon
found in bisteeya, couscous and many desserts

cumin
ground cumin is among the most flavorful spices used and is common in meats, lamb and chicken

turmeric
always found in harira soup, a rich, hearty soup which is the evening meal during Ramadan

ginger
found in many tagines (stews)

cayenne
popular in the dishes of southern Morocco

paprika
usually in tomato dishes and vegetable tagines

anise seed
found in breads and cookies

sesame seed
used in breads, desserts and as a garnish for savory dishes saffron

black pepper

Spices found with less frequency in Moroccan cuisine include allspice, caraway, cloves, coriander seeds and licorice. Ras el hanout is a mixture of many spices (often 20 to 30) which is used to flavor dishes as well.

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Additional Photos by Daniela Tondella (just4iris) Gold Star Critiquer/Gold Note Writer [C: 69 W: 0 N: 60] (792)
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