Discover the alchemy of spices and their role in Moroccan cuisine:

The cumin : What would the Moroccan cuisine without cumin? This spice is essential for flavors typical of Morocco, it is used almost throughout. His hot taste is powerful but scarcely piquant, and there is also a note aniseed and lemon.
Used ground, the Moroccan love onto skewers of meat and pickles, he joined also very good with lemon and therefore with sauces for fish.

The Ginger : With his taste lemony, peppery taste and its pungent slightly bitter, it's mission is to identify aromas, whether in tagines meat or fish, as in the famous pastilla. Combined with cinnamon and almonds, he gave the fragrances tasty pastries.

The Saffron : This spice is the most expensive in the world, only three pistils red-orange and are used mainly collected by hand. His power coloration is powerful, it gives the dishes a sunny tone and taste is intense.

The Cinnamon : Very popular in Morocco, it is used for sweet dishes like salt. It is slightly spicy with a sweet aroma and an intense perfume. You can find the cinnamon stick in the form of bark or powder. She marries particularly well with salad and orange is indispensable to the famous pastilla.

The Ras-el-hanout : A well-kept secret in Eastern culture, it is very present in the Moroccan kitchen. The best Ras el-hanout is composed of not less than 27 spices, falling perfectly tagines, starchy foods and honey cakes and fruit. Its taste is warm and slightly spicy and can marry in any kind of cuisine.