A Culture of Eating, Drinking, and Being Hospitable
The Moroccan Spice Cabinet
Moroccan food is marked by the medley of spices found in its dishes. Dried ginger, cumin, salt, black pepper and tumeric is a mixture found in almost every tagine and couscous. Cumin is used in almost every Moroccan dish and is considered so important that it is served on the table along with salt and pepper. Cinnamon can be found in tagines, bisteeya, and fruit salads. Paprika and Sahara chiles are used to spice up some tomato-based dishes, vegetable tagine, and charmoula. The South of Morocco is a source of pure saffron pistils that are used in food, tea and as an herbal medicine. Ras l’hanoot means “the head of the shop”. This spice is a mix of 20-40 different spices concocted by the shop owner. Cardamom is used in cream desserts, like muhallabiya. Sesame seeds are found on pastries and are very important during Ramadan to make special Ramadan desserts like sllou, a sweet and heavy paste made with sesame seeds. Cloves are sometimes used when making broth.
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