Moroccan Spices

The northern African Kingdom of Morocco is rich in a delightfully complex culture colored by thousands of years of mixing with conquerors and traders, settlers and scholars. The Berbers were the first inhabitants of this beautiful yet harsh landscape of mountains, deserts, and coastlines, navigating complex waterways of mountains and sand to trade with and be conquered by various peoples. One of the most important legacies of these peoples and the exotic trade route that linked different regions is the greater spice repertoire of Morocco. Spices have been an essential element in Moroccan cuisine for over a thousand years, putting Moroccan cooking firmly on the culinary map, and its dishes at the forefront of our culinary imagination.

The word “spice” originates from a term meaning a special kind. Spices are used throughout the world, although the definitions of spices across languages and cultures vary. General classifications include condiments, seasonings, flavorings, aromatics, and fragrance of food. Spices are defined as the bark, buds, flowers, fruit, leaves, seeds, stems, and roots of perennial plants that are dried, with strong tastes or pronounced aromas, and are used for seasoned or preserved savory (and in some cultures sweet) foods. In various cuisines, spices also refer to plant-derived ethnic and regional flavorings like pepper, chili, saffron, cinnamon, cumin, turmeric, and nutmeg.

Historical Significance of Spices in Morocco

Long before Western societies began to trade in spices and discover their qualities, Middle-Eastern traders were exploring the lands of seasoning. Most of the spices known today had been imported into the Arabic world long before they became known in the West; black pepper, cinnamon, nutmeg, ginger, cardamom, and cloves must have been traded links between Eastern Asia and the Middle East. Spices accompanied and enriched the pharaons’ court, they served as gifts of emperors and kings and were used for miracles of mummification. Once that particular link between seasoning and trade had been established, it survived through ancient and modern times. At the very beginning of known history, the Sumerians tasted all the gourmet range of seasoning known today, but making profit from it had to wait for the much later times of Christ.

The arrival of the first traders in the Middle Ages began to change the geography of the spice trade, by virtue of their strategic geographical position, the strong Arabs prevented knowledge of the Spice Route to the West from passing into the hands of the Christians. The crusades opened new avenues for seasoning, brought the spices of the East into the hearts of Europe, and their aromas filled the kitchens of Europe’s nobility. Morocco also celebrated, at that time, the muffled nostalgia of a more refined taste. Following the Goths from Spain, other peoples also made home in the Magreb. The Berbers, then the Arabs, took the better part of the privilege of seasoning, while letting the black Africans work the difficult task of growing seasoning plants. Food cultivated in the East discovered the Kingdom’s black lands. Spices became part of Moroccan cuisine.

Key Spices Used in Moroccan Cuisine

Moroccan cuisine is famous for its combination of spices, and while many are found across the globe, Moroccan spice recipes can be specifically unique. The following spices are often included in Moroccan spice blends and used frequently in Moroccan cooking.

Cumin is used more frequently in Morocco than in all other Arabic countries combined. Cumin is suitable for all meat, fish, and vegetarian dishes. Cumin is a relative of parsley and can be used in place of it. Cumin is available whole or ground.

Coriander has a fresh, pleasant taste, slightly lemony with a faint chill, and is the only spice native to Morocco. It is especially good in chicken dishes.

Paprika, made from sweet peppers, is red and sweet, with no hint of spice; this simple spice is also suitable for all dishes but especially for coloring.

Turmeric is an important spice in Moroccan cooking. Dishes made with turmeric have a lovely bright yellow color. Turmeric is one of the most famous spices used in Moroccan cuisine.

Ginger, literally in Arabic, “the spice that promotes health,” is a very popular spice in Morocco; it is also the foundation of Moroccan medicine. Ginger is suitable for all dishes but is often added to soups.

Cinnamon is used both to spice up the savory dishes, meats, and vegetables, and also sweet dishes. It is a must for the two famous Moroccan pastries, the meat-filled and the sweetened ones.

Saffron is the best way to make a fashion statement in Morocco, and the only way to say that someone has made an effort. It is used in several special dishes to justify the price of saffron or, in other words, show the wealth effect.

Anise is popular as a tea or spice used to cook meat and simmer fruits, and in bread. It is a digestive; anise is good for preventing flatulence.

Fenugreek has good digestive properties and is used in bread with or without cumin, with or without black sesame. Dried seeds are suitable for white bread, while green seeds are used for brown bread.

Black pepper has a special status in Moroccan cuisine. It is considered to be the spice that gives flavors but usually appears in a mix.

Cumin

The first Moroccan spice in terms of importance is cumin. As is the case for other spices that are useful for seasoning and preserving food, it has been exploited in Morocco since ancient times. Cumin is the dried seed of an annual plant of the umbrella family, whose stems reach a height of 30 cm; its yellowish-white flowers bloom in small bunches at the end of the stem; its pale green leaves, long and narrow, resemble those of the chervil; the small fruits contain a single seed that is both longitudinally flattened and curved. This plant is cultivated in the temperate climate of the Mediterranean Basin and in the more tropical climate of Tunisia. Cumin is the spice that Morocco, along with India and Turkey, exports in the greatest quantity. The seeds are harvested in June and outside the climate zones set aside for the cultivation of cumin, the seeds cannot ripen properly.

A powder of ground seeds is used to season sauces, fish, and in particular meat or vegetable tagines; to flavour wheat semolina with meat or vegetables; to colour and flavour bread, cakes, and snacks; and to sprinkle over raw vegetables, particularly carrots, radishes, turnips, and lettuce. To this end, the seasoning is made from a preparation of cumin with oil, salt, and sometimes chilli. Cumin is used almost exclusively by the Berbers. It is also used in the region of Marakech to season small white fish, which are thrown whole over hot coals and grilled. It is seasoned before grilling, and oil or salt is sometimes added after grilling. Cumin is also used in Tunisia to spice different cakes.

Coriander

Coriander, also known as cilantro, is a member of the Apiaceae family that is earned by others as a favorite for its fragrant aromatic foliage. It is a first-year herbaceous annual or biennial plant. Its flavor is feeble and dull, consisting of warm, musky overtones. Moroccan coriander is one of the spices that originated in North Africa and had its space occupied day by day in Moroccan kitchens. All cuisine symbolizes a mix of the spices that called for from all corners of the world and so does Moroccan cuisine which would not be what it is without its spices. Coriander is rarely used as an essential flavor seasoning. Instead, it often serves as an herbal garnish, cut, freshly chopped, and sprinkled, or in its dried and ground forms.

Coriander was considered one of the favorite spices in Egyptian cuisine in the past. It passed through ancient Greece and Rome stopping at their kitchens until it went to all the kitchens of Western Europe and in the time of the Crusades reached new lands where it grew abundantly and today is indeed one of the most important spices. In our Moroccan kitchen, we find it and could not miss its blend in the Ras el Hanout for all its beneficial virtues that are said for it. Cuminaldehyde is the sole major component in the coriander essential oil. It is evident that, since folklore states that coriander promotes tonicity and appetite and that it has been likewise recommended as a cure for dyspeptic and atonic troubles, some variation on this flavor characteristic is interesting.

Paprika

Paprika is one of the most important and characteristic spices in Moroccan cuisine and undoubtedly the most widely used of the red spices. It is normally known as “bamarak” (with the Berber “barmerouka” as an alternative, meaning “it is red”) and Moroccans rarely cook a dish (meats, kebabs, fish sauce, vegetables, breakfast eggs) without adding it. Paprika can also be the first spice that Moroccan cooks use in their dishes, e.g., to color the vegetable oil they use to fry the first aromatics of the tajines or the first and fundamental drenched onion of the sauce used to prepare almost any Moroccan dish with meat and spiced vegetables. Then, after sweating, the added paprika gives a beautiful red color to the whole sauce and will then anoint each piece of meat with this beautiful and appetizing orange color.

The paprika used in Morocco is characterized by a slightly sweet flavor, a factor that is complemented with the retaining of the heat of the fiery chilies inside the circular mix. This is the reason why, although the two spices come from the same plant, there is a clear difference between the taste of sweet paprika and that of the Moroccan chili. In contrast to this mix, paprika coming from Spain, which normally is added in small quantity in Moroccan meat dishes, possesses a more pronounced flavor than that in chilies, for the spice from pepperoni peppers has been smoked over a fire of dried oak leaves, a factor that makes it much more difficult to find than the other varieties.

Turmeric

Among the spices characterized by the brilliant yellow color of their powder, turmeric ranks alongside saffron and is a pigmenting spice par excellence. It is often used in Moroccan cooking as an artificial color enhancer, such as sweet and sour fish with chermoula.

The turmeric rhizome has a fresh and warm taste with biting notes in the finish and slightly bitter notes in the aftertaste. The pink-orange turmeric root and its fresh leaf are anti-bacterial and anti-inflammatory, are excellent antioxidants, increase blood circulation, and stimulate digestion and liver function. In healing cuisine, turmeric is an antiseptic used for colds, flu, and mucus. A glass of water in which a teaspoon of turmeric has dissolved is taken against heartburn.

Turmeric, a member of the ginger family, is used as a spice but is also used to color rice, semolina, pasta, and cheese for its bright yellow-orange color. It is used to season gnocchi, ravioli, lasagna, and omelets. In the east and on the Indian subcontinent, along with ginger, it is the most important spice. Peasant food and street food rely heavily on turmeric. Curry is mostly made with turmeric. Various curry powders and yellow curry pasta rely more on turmeric than other spices. Turmeric flavored rice is used to serve spicy dishes. Some seasoned rice mixed with turmeric is called Kheer. In strictly vegetarian Hindu ceremonies, various turmeric dishes are consumed.

Ginger

What is generally termed ginger in Morocco is in fact Zingiber officinalis, or true ginger. Ginger is unknown in the wild, and probably originates from tropical Asia. Since ancient times it has been cultivated in southern China, Japan, India, and elsewhere. The rhizome is used for cooking or medicine, either fresh and juicy, or dried and pungent. It can be pickled or candied as well. If you have a sore throat or an upset stomach, Moroccan women will suggest ginger tea and make it with the green part of dried ginger. In dried powder form, ginger appears in a variety of spice mixtures from many parts of the world. The Middle East and North Africa are included. Known locally as rrhed, it occurs in baharat soltsat, miris murri and mlah soltas. Among the Arabs, ginger’s most common use, apart from cooking, is in a hot drink called qashr, made with honey and boiling water. Qashr takes its name from the Arabic word for removing the bark or peel, which you do with the ginger, since you drink the juice. I was surprised to be offered qashr in the summer. It is said to relieve thirst. Ginger is also used for medicinal purposes in many cultures and in North Africa to counteract the feeling of fullness, which often ruins the pleasure of feasting.

Ginger is well known around the world for its peculiar odor and taste. Arabic literature of the medieval period had already been aware of ginger in its dried form for centuries. No longer must we rely on the vague reference to ginger in historical works. What ginger looks like, how it is used, and what its taste is like, we learn in detail from multiple medieval sources from throughout Europe, the Arab world, and the Far East.

Cinnamon

Most probably, cinnamon is the most popular sweet spice in the entire Moroccan cuisine. It is used in many sweet and savory dishes. Moroccan cinnamon can be found in the form of quills, crushed, and sometimes in powder form. The whole quills are preferred because they retain their aroma much longer. Be aware that the very favorable presentation of a box full of whole cinnamon quills opens to a rather disappointing aroma; this is not the usual Cassia cinnamon most common in the western world but “true cinnamon” from the species. Unlike Cassia which has a pungent underside and is thick with a rough surface, true cinnamon has thin, fragile quills that can be easily broken and have a sweet fragrance.

The cinnamon from the Moroccan spice palette originates from Yemen, having passed through Syria to the Mediterranean, probably by Phoenicians. Then the Romans introduced it in Morocco where it has adapted to the soils and climates. Like other spices that have crossed ages, trade routes, and regions, they have adapted to the Moroccan culinary richness, so it is used in pastries, rice and sweet dishes, in certain tagines and in pigeon pastilla. It graces the view and the facade of the tangines and is a comforting influence on the palate within the sweet-and-sour fragrances that dominate the final taste.

Saffron

Saffron is a particularly delicate flower of the species Crocus sativus and of great commercial value, cultivated in various countries for several centuries. Crocus sativus, like Crocus cartwrightianus, is a flower that grows wild in the Moroccan mountains at an altitude of 2000 m. These two congeners form a kind of belt around the Mediterranean from Greece, Turkey, Italy and Spain, and they also form the basis for the cultivation of saffron known to the East. The ancient Egyptians utilized Crocus cartwrightianus as a coloring agent. Crocus sativus was cultivated for the first time in the town of Knosso at the expense of Crocus cartwrightianus. Loosely introduced by the Moors, Spain enjoys the most renowned saffron. Over time, it was passed throughout the Mediterranean countries, and France employed it in the process of decolorization of lard. Several varieties are found, and their description is found in specialized works.

Saffron cultivation is rare. In Morocco, saffron is grown in the midst of mountains and expensive Rock Rose scrub, and it also requires money because it is extremely delicate. Every autumn, producers prepare the soil by making it unearth but also rake thinly. However, about a month before harvest, they must water it abundantly. As for saffron flowers, they show their fragile corollas during the month of November. At dawn, each flower has to be harvested during 30 days and must be opened so that the stigmas and styles appear. Otherwise, they will disappear and the flower will die. The cultivation of saffron is extremely artisanal and the dried stigmas and styles occupied a privileged place in Moroccan gastronomy.

Anise

Anise is a plant that provides aromatic seeds widely used in cooking and baking. It is known as a medicinal plant throughout the world, especially in the Mediterranean Basin, and was highly valued by the Romans for its digestive properties, which have been attested to in various civilizations. It is a hardy annual herbaceous plant that grows wild in many areas and belongs to the Apiaceae family. It reaches 50 to 60 cm in height, has compound, scalloped leaves, and small white flowers gathered in large umbels. The flowers bloom at the start of summer, then develop into fruits, initially greenish, then gray, small flattened ovoid achenes that are very aromatic when dried and contain an essential oil with trisubstituted anethole as its main component.

Anise was already used by the Egyptians and the Greeks and was later introduced to France, where it was cultivated around 1385. It is also grown in many countries throughout the Mediterranean Basin region, such as Spain, Italy, Turkey, and Syria, as well as countries bordering the Sahara, such as Tunisia, Mauritania, and Algeria. It is a key ingredient in Moroccan cuisine but is also a well known spice in Algeria, Tunisia, and Libya. It is generally used as a powder in baked goods and sauces, giving them a sweet flavor, sometimes in association with other sweet spices, or as a whole seed infusion, which flavors soups, broths, and meat dishes. It has also been associated with syrupy drinks.

Fenugreek

Fenugreek is known for its medicinal value, being composed of protein, niacin, copper, potassium, and flavonoids. Also, fenugreek is used in cosmetics for skin and hair care. Traditionally, it is used in treating abscesses, bronchitis, coughs, digestive disorders, fevers, sore throats, and skin disorders. In Morocco, it is used to alleviate periods of low milk production in nursing mothers, as well as to treat painful skin problems following childbirth.

Its main form of consumption is dry seeds, which are added whole to some Moroccan tajines, especially of lamb. Seeds can also be powdered, and people prepare a strong infusion to treat lengthy skin disorders, taking it orally and applying it onto affected skin areas. For hair care, a paste of soaked and ground fenugreek seeds is applied to hairs, left to act for hours before rinsing. Fenugreek is also used in other North African countries. In Western countries, it is reachable as a dietary supplement, for oral and topical usages. The leaves can also be used, fresh or dried, but they are rarer in Morocco. Leafy forms of the plant are cultivated as vegetables in some Eastern countries.

In the past, fenugreek seeds were a common condiment, beside other spices, in the traditional Moroccan spice mixture. Nowadays, it seems rare to find it in Western homes. However, it is still possible to try dishes prepared with fully original spice mixture in some Moroccan restaurants in the East. North African people also use fenugreek as an infusion to celebrate the birth of a baby, sometimes flavored with tea leaves.

Black Pepper

One of the most important spices known to humankind is black pepper, which has earned the moniker of the “king” of spices. Black pepper, due to its characteristic flavor, odor, and multitude of use, is one of the most widely used spices in the world. Black peppercorns are the dried unripe fruit of a woody perennial plant belonging to the family Piperaceae. The plant is a climbing perennial vine reaching a considerable height, with simple heart-shaped leaves borne alternately. Its clusters of small flowers are borne in spikes that hang from the leaf axils. The dark brown to black peppercorns are typically about 3.2 mm in diameter, consisting of a hard outer layer enclosing a central core of up to four large starch granules.

The earliest references to the use of black pepper are from India, where the spice was found at a period as remote as 3000 BC. Indian peppercorns were traded to neighboring regions within Asia and sought after by traders from the West. Soon black pepper became an important element of trade on land and sea routes to Asia and the spice was in high demand in Mediterranean countries. Over the centuries, an international pepper trade monopolized by several European countries developed, and immense wealth could be acquired by those countries that controlled the source of this commodity. Today, India, Vietnam, and Brazil share the title of leading global producers and exporters of black pepper; however, black pepper is cultivated in various tropical and subtropical regions of the world.

The Role of Spices in Traditional Moroccan Dishes

4. The Role of Spices in Traditional Moroccan Dishes In Moroccan cuisine, spices are essential ingredients that lend flavor, fragrance, color, and glow to dishes. Spices are determined according to the geographical area, plate, and culture of the family. In Morocco, there are dishes specifically reserved for national celebrations, such as religious holidays, weddings, and circumcision, in which spice mixtures vary. The keenness of Moroccans on spices and their diversity ended up creating a special position for Morocco on the world map of spices. Morocco also specifically contributed to the discovery and trade of spices, in particular saffron. Spices were a source of wealth for centuries in Morocco, and many inhabitants of Ismaili and Saharan cities practiced the profession of spice merchant. Moroccan dishes are rich in color and flavor. They also differ in the preparation method, ingredients, and seasonings, which are sometimes very rich in spices from different geographical regions, with a significant influence on taste. Morocco distinguishes itself by several dishes known nationally and internationally, and that are inseparable from the spice mixing their fragrance. Hence, we will discuss together the main traditional Moroccan dishes through a brief presentation of the main spices.

4.1. Tagine The preparation of the tagine is almost essential after the preparation of the Moroccan couscous, on Friday. In addition to the taste, the spices used in the tagine are used to preserve food due to the lack of refrigeration. There are several types of tagine. The most common are: Meat with spices, meat with dried fruits, meat with vegetables, fish with vegetables, chicken with vegetables… In the area where there are a lot of sheep, lamb is placed in the spice mixtures with vegetables: carrot, potato, and then with dried fruits. This is one of the typical dishes at the Moroccan table, especially in rural areas. But in high tourist cities, they offer it with a sauce that simulates broth with tagine, and they use spices that are not good in flavor.

Tagine

Amongst the most famous of all Moroccan dishes, the tagine has been called by many a national dish of Morocco. Unlike couscous, which is only traditionally served on Fridays, tagine can be eaten at any time of the week and forms an important part of Moroccan home cooking where it is prepared using anything that is at hand. Tagines are slow-cooked stews braised at low temperatures, producing tender, flavorful meats and veggies and, in some cases, cause the sauce to thicken by reduction rather than adding starch. They are named for the earthenware pot in which the dish is cooked. Tagine and the pot from which it gets its name are said to originate from Berber culture.

The cooking vessel consists of a circular base with low sides and a large cone-shaped lid, thus ensuring a minimum of evaporation losses and allowing for long and slow cooking. This is not as practical as the option of using a Dutch oven, particularly one that is cast iron-based and enamelled, but as with Dutch ovens, this is not a modern invention as the tagine pot design has been used in Berber culture for centuries. It is essential that the tagine pot is preheated before using it to cook the dish, due to the effects of thermal shock which may occur when placing cold ingredients in an unheated pot, leading to it cracking under the sudden temperature differentials.

Typical ingredients include chicken, lamb, or beef; vegetables if suitable; seasonal fruits such as olives; and for those dishes cooked with them, dried fruits such as apricots, figs, and prunes. Standard spices include salt, black pepper, cumin, turmeric, cinnamon, saffron, and lastly and of utmost importance, both fresh and dried herbs such as parsley and coriander. All of these must be combined in the proper ratios and amounts to allow them to do their task. Using the maximum quantity of spices, herbs, and dried fruits, particularly in the winter, is important to create a combination of sweet, sour, and salty because the tagine is not a recipe of base flavors but must have a perfect balance.

Couscous

Couscous is the most popular dish in Morocco, for both tourists and locals. Couscous is served every Friday, which is the holy day of the Muslims. Couscous is considered a symbol of prosperity, wealth, and family reunion. According to the tradition, preparing couscous is designated to the women of the family. The making of couscous was a rite; when the women visited; they prepared the ingredients and rolled the grains; then met the next day to check their work; setting the sprinkled grains in the couscousier over boiling broth. Couscous is best when steamed several times over its broth. The moist air cures the grains and combines the taste of the sauce with those of the meat and vegetables. A traditional meal for Muslim families is couscous with lamb and vegetables. Cultural signification of the dish and its preparation vary greatly among regions and communities: the dish can be made from a range of starches flavored with broth from vegetables, shared in hospitality, or offered in ceremonies or offerings for the dead. Traditionally, people eat couscous at large gatherings. The dish is brought to the table in a deep platter called a mazag. Diners sit around the table, often on low cushions, and use scraps of bread to scoop up food by hand. Couscous can be topped with vegetables and a meat stew or served sweetened with sugar and spices or petals of rose. People might also drink water, tea, or other beverages, depending on their status and relationships with the host. Kitchen ceremonies with couscous are still common among the Berbers of the Ahaggar mountains, in Algeria, and in some regions of Morocco. Besides the Fridays, the preparation of couscous is specifically intended for weddings in some tribes, and alliance meals, or the so-called “ladies´ couscous” are reserved for more solemn occasions; in the regions of the Maghreb; it is usual to prepare it again on the occasion of traditional celebrations, as in Tunis, on the feast of Eid al-Fitr; if there is confirmation, or in the middle of mourning, or “selection of ladies’ couscous,” the purpose of which is to honor and periodically favor the women whom we call “elders.”

Harira

After the month of fasting during Ramadan, Moroccans break their fast with harira, a nutritious soup often eaten with dates and milk. The soup, symbolic of poverty and abundance alike, is served during festive occasions, as well as by the poor, from its most basic extract. The great variety of ingredients and spices used in the choice hariras make it like a tagine, differing from region to region, at times according to the cook’s household. It introduces a richer taste to the palate than that of the predominantly sweet, picturesquely presented but modestly-proportioned couscous. On any given night in Morocco, restaurants and cafés serving harira are filled with fasting Muslims collectively consuming the soup in order to break their fast.

Harira is a staple of Moroccan cuisine. This thick soup is also a broth-based dish with halal meat, flour, beans lentils, and a variety of spices. Although it is sometimes made only from lentils and chickpeas, meat is the preferred ingredient because harira is innerly warm, nutritious, and replenishing after a day of fasting. Soft squares of dough called “hebs” are often dropped into the soup, also providing a significant amount of calories. The special harira served during Ramadan is made from lamb or beef, fava beans, and chickpeas, and is flavored with saffron. During the time of the day when the fast is broken, harira is frequently served in Moroccan restaurants. Harira has a prominence in Moroccan cuisine akin to other traditional soups.

Pastilla

Pastilla is undoubtedly the star of Moroccan cuisine: a sublime combination of meat – pigeon, chicken or lamb – and almonds with a subtle orange blossom flavor, encased in layers of crisp, flaky dough and dusted with cinnamon and icing sugar. It literally blows your mind! For centuries pastilla was served at the highest tables of society, at royal weddings, and at other grand occasions. Today it is served by every Moroccan and is available in restaurants at all price levels.

The pastilla is light – even if made with pigeon rather than chicken and filled with a lot of meat – delicious, and fills your mind with that ‘I never want to eat anything else again’ feeling. And with a crunchy texture that contrasts with the meatiness of the filling, which is at the same time sweet-and-sour and salty, that is truly unique. While you will find other versions, including vegetarian recipes, Moroccan pastilla is usually chicken or pigeon in a sauce made with saffron, ginger, aniseed, coriander, and cinnamon, and then layered between flaky pastry sheets, called “warqa”, and dusted with a mix of icing sugar and cinnamon. As for pastilla’s origin, as a popular dish enjoyed today by both rich and poor, well, look to its food-covered history: possibly the Jews of Andalusia or Muslims of Northern Africa learned it there from the Byzantines, giving it the term “bastil”, and further altered it to become the Moroccan pastilla we know today.

Spice Blends Unique to Morocco

Morocco is the origin of a small number of spice blends that are most often associated with it. In the following two sections, we will explore these few unique spice blends. Many other complex blends can be found elsewhere in the world but they are more akin to the curry powders of India than to the unique spice blends of Moroccan cuisine.

5.1. Ras el Hanout

The number of varieties of Ras el Hanout is as great as the number of spices in the spice pantry of the merchant and the imagination of the cook. The blend of Ras el Hanout is rich, unique, fragrant, and is one of the most unforgettable flavors that Moroccan cuisine can provide. If you have never tried this spice blend from a spice merchant, please do so. If you must make it at home, the simple versions commercially available or even a mixed curry powder will not entirely miss the Moroccan flavor—but they do not compare with the real braised lamb cooked with true Ras el Hanout.

5.2. Baharat

Baharat is not exclusively a Moroccan spice blend but there are many blend versions. Usually, baharat has heavier undertones of black pepper, and possibly saffron too. If that is your cup of tea, please try it. It is better than cardamom or cloves alone, and you can always use a mix half of Baharat and half of Ras el Hanout.

Ras el Hanout

Ras el Hanout means “head of the shop” and is a spice mix unique to Morocco. It is considered so important that the spice seller considers it his signature blend, and he will not tell the customer what exactly is in it. Wealthy customers must have select ras el hanout and so it uses the best spices the seller has, such as long pepper, rose petals, saffron, and other uncommon spices as well as some frequently used ones like ginger, white peppercorns, black pepper, cumin, coriander, allspice, nutmeg, cardamom, mace, turmeric, dried mint, paprika, and cinnamon.

Nobody knows how ras el hanout was invented but it is said that during the reign of Sultan Ma’mun, ras el hanout was the food of kings. Such as more than 1000 years ago when he ruled and then it was said to have enhanced aphrodisiac qualities. The unbelievable thing is that this little spice blend was not discovered until the 19th century when a visitor to Morocco asked a cafe owner about the spice sprinkled over luxurious Moroccan dishes. When stored in a cool, dark place, ras el hanout stays fresh for up to two months. If this is too long for you, you can always prepare small amounts of ras el hanout to keep it fresh.

Ras el hanout can be used for flavoring Moroccan butcher´s foods or fish tajines but this spice mix does not have to be used only for Moroccan specialties. Its flavors work with a lot of meals such as stews, couscous, vegetable, carrot, and lentil soup. Ras el hanout is usually added to the dish at the beginning, but it can also be used as a rub for meat or fish, which should be left to marinate in the refrigerator for a few hours or overnight. Ras el hanout is simply the best spice mix Moroccan cuisine has to offer.

Baharat

Baharat is the word for ‘spice’ in Arabic, but it is the name of a blend from the Levant. Every country has its own version, and in fact, different regions and families prepare their own. It is always based on pepper, coriander, and cumin. In Egypt baharat is primarily meant to flavour meat dishes. The Levant version contains cinnamon, and usually, allspice, nutmeg, or both. The Turkish version differs from the Levant ones by more pepper, paprika, or chilli, and less coriander, which means it’s nutty/hot relative to the smell of the Levant mixture. Baharat is designed to bring out the natural taste of meat but is shyly mastered with fish, as well as vegetarian dishes such as lentil soup or creamy dishes made from chickpeas or fava beans.

Baharat is usually used in the same areas for seasoning lamb, chicken, or beef, as well as lentils and vegetables. However, it is seldom combined with nuts. Fattoush, Tabbouleh, and Hummus may also be prepared with baharat. Baharat is a close relative to Khoresh, the complex and rich Persian cooking. Marow and Mahia introduce it into Moroccan collections, but while being loaded with salt, pimento, and spices at the same time, the Moroccan Baharat mixture lacks the interesting details of the Levantine Baharats. With coriander, nutmeg, and cinnamon, the Moroccan Baharat feels very much at home in Morocco, but is rather included in the Baharat category than the other way round. It remains to be proven which was first, the Moroccan Baharat with ‘pure’ allspice, or the Levantine Baharat with a ‘pure’ Moroccan Baharat.

Culinary Techniques for Using Spices

The successful application of spices to food is not solely dependent on the quality or the appropriateness of the spices chosen. Knowledge of culinary techniques is essential for developing the flavor profiles characteristic of carefully prepared Middle Eastern and North African cuisine. In this chapter, we provide precise information on how to use dried spices. There are many options: They may be added dry to give raw spice-and-salt seasonings; they may be heated lightly and rubbed into the raw or thawed fish, meat, or fowl as a dry marinade; they may be toasted in hot oil, clarified butter, or the cooking juices of a dish; they may be added raw to dishes, particularly comfort foods like soups and pancakes; or steeped in hot liquids. We will also detail how to soak them in water or stew liquids, but this is less desirable—nutrients will leach into the soaking medium, which is usually discarded.

Toasting Spices The aroma of toasted spices is much more powerful than that of raw spices. The indispensable effects of toasting spices is used in Morocco for the proverbial dakhla tart mix, shared by Kesroun and the hinterland of Tunis. Also what makes the attraction of fakhassa fakhfakhina, the famous Berber plate from the northeast, or that of kous-kous fakhfakhina, the choice of the convivial couscous on Fridays: the toasting of the raw spices of long delay which embellish these dishes while carrying the following pudding with common oil. The delicate dishes, like those of the Saharan ribbed sheep, are not affected by this powerful aroma. The mixture of spices that wafts behind presentations, and whose bases vary between the pavilions, is rather raw. This is the same for the pastis of Boucheglou, east of El-Oued, which some smear raw on shrimps, considering in this way that they are “kolhel”. This technique is regularly used by Algerian coaters who confide their poverty when faced with the price of spices.

Toasting Spices

Toasting spices intensifies and enhances their flavors, a necessity when it comes to the usually delicate spices of Morocco. Toasting involves cooking the spices dry in a pan or wok over moderately high heat and reducing moisture. Most spices are at their best after some moisture has been driven off and a small amount of the natural oil released to coat the spice and discolor the surface a little. However, too much heat will cause a spice to burn or scorch, resulting in a bitter and unpleasant flavor. Some spices will scorch more easily than others, so watch your spices closely, stirring constantly to ensure that they don’t burn. Have all your spices measured and lined up on the counter, and be prepared to act quickly. Most spices only need a few seconds of toasting before they are ready. It’s a good idea to keep the burner on medium to medium high heat, and adjust accordingly. Too hot, and your spices will scorch; too cool, and it will take a long time. The latter is not necessarily a bad thing, as long as you have an easy time keeping any eye on the spices. Scorching is most likely to happen when toasting only one or two ingredients. It may occur with one or two spices if they are added to a spice blend that is toasted all at once. This method of toasting is usually safe if you’re toasting a coarse blend.

Grinding Techniques

A variety of techniques are employed in daily Moroccan tasks for grinding spices. Preparation of the spices depends on the final products being produced. Because spices are usually coarsely ground, this is often done with a mortar and pestle, or others, but in the cities, hand grinders are used, while in the rural areas those with a hammer are found. Small quantities of spices are sometimes ground in the mortar, for example coriander, and the pestle is made of wood or stone. Mortar bowls are made of either wood, clay, or stone. Besides this traditional tool, hipster and other models of electric coffee grinders are relatively common in modern Moroccan homes. The mortar must be heavy and solid so that it is not moved during work. The pestle should not be too long so as not to tire the person performing the grinded work. To facilitate grinding, the products should be dry and hard, and if the products are fresh, it is advisable to curl them up with some hot salt. In large quantities and for goods sold on the local markets, spices are ground in large quantities in electric spice grinders or other systems. The semi-finished products are stored in plastic bags. Especially in the tourist towns, “homemade” spices in small bags are sold using descriptions of functionality and very good photographs. Both American and Canadian consumers claim that they have no qualms about buying five- or ten-pound bags of Moroccan spices.

Cultural Practices Surrounding Spices

The use of spices in Morocco is one of the most distinctive aspects of the culinary style. Moroccan cuisine has incorporated the major spices available on the market, where they are sold in stalls or souks, in combination with other elements of the diet. In this country, spices are rarely used in local diet in isolation and are always mixed with other food elements: meat, fish, vegetables, and grains. However, every mixture has a different goal, since the objective of the spice blends is to either stimulate the appetite or, on the contrary, to create a feeling of satiety. And this symbolism is what gives these mixtures their religious role in Moroccan cuisine. For Moroccans, spices are seasoned for everything, whether it is to eat a birthday cake or a wedding tajine. When this dressing is absent, the meal is less cheerful and more sad, and it gives the impression that the host had no money to offer spice treats.

However, it truly became a stimulus when the Muslims made the pilgrimage to Mecca to visit this holy place. Indeed, on returning from this journey, the pilgrim often gets accompanied by a large quantity of spices to offer to the family as a gift. Spices are therefore an instrument to illustrate the different events in any society. The mixing of spices and their usage in the cuisine of different parts of the world are the finest expression of this cultural intermingling. Consequently, it can be said that spices express the essence of Moroccan culinary art. The application of spices in the cuisine is part of the religious principles which dictate that cooking is an art, of which the different effects must color and provoke the five senses.

Health Benefits of Moroccan Spices

In addition to adding color, fragrance, texture, and flavor to food, Moroccan spices can also promote good health. To be effective, they should be used liberally and frequently in daily cuisine. The spices of Morocco are anti-inflammatory, antioxidant, anticancer, antiviral, antimicrobial, antidepressant, cholesterol-lowering, digestive-stimulating, and immune-boosting. They can help soothe the stomach, calm the nerves, clear congested air passages, lessen the effects of an allergic reaction, and dislodge a stubborn cough.

Many spices induce sweating, which is helpful for clearing out toxins. Some contain powerful constituents that act like steroids in the body, also helping to combat inflammation. Just like drug companies manufacture synthetic compounds to reduce inflammation, spices go straight to the source and are excellent natural ways of eliminating inflammation and its symptoms. Red pepper and cayenne contain capsaican, a potent compound known for its anti-inflammatory and pain-relieving qualities, especially in conditions affecting our joints like rheumatoid arthritis. Research shows that curcuminoids, the active constituents in turmeric, also have powerful anti-inflammatory activity. Turmeric’s anti-inflammatory properties may help people with arthritis, collagen disorders, eye conditions, inflammatory bowel diseases, and other painful inflammatory conditions. Other antioxidant spices include paprika, cardamom, ginger, cinnamon, onion, fennel, clove, nutmeg, and black pepper.

Moroccan spices can be effective digestion aids that allow your body to better absorb nutrients from foods. They stimulate the secretion of salivary, gastric, and pancreatic juices. They can help with colonic flora modification, gas expulsion, and gut spasms and alleviate acid reflux. One spice that is exceptionally good for digestion is ginger.

Anti-inflammatory Properties

While often overlooked in favor of the more prominent spices showcasing their vibrant flavors, the culinary world is starting to appreciate the importance of anti-inflammatory spices. Chronic inflammation is believed to contribute to many serious health conditions. It’s evident that those who prioritize spices found in Moroccan cuisine, such as ground ginger, black pepper, turmeric, and saffron, are making a beneficial choice for their health. These spices not only enhance the rich flavors of Moroccan dishes but also possess remarkable properties to reduce inflammation, combat symptoms of respiratory issues, and alleviate discomfort associated with various ailments. As awareness grows, the spotlight on the medicinal benefits of the spices of Morocco is increasingly shining bright.

Although commonly agreed upon ways that spices may exert their anti-inflammatory effect is by decreasing the signaling of cell proteins such as cytokines, further research has actually highlighted various “molecular targets” that bioactive compounds in turmeric, saffron, black pepper, and ground ginger may interact with. For spices that interact with various endogenous cell proteins, the potential risk of these spices inducing unwanted side effects is likely low. This is further evidenced by the fact that such spices are widely consumed in the diet. Nevertheless, while spices can be a safe, natural, and healthy alternative, anyone considering using spices for their health properties should speak with a healthcare professional first.

Digestive Health

The spices of Morocco carry a rich heritage of health benefits, particularly for digestive health, often marked by the term “stomachic,” which refers to their ability to stimulate gastric function and enhance appetite. Popular Moroccan spices such as black pepper, fenugreek, and ginger, along with the lesser-known large-flowered rennetweed, are celebrated for their medicinal properties that promote digestion. Incorporating these vibrant spices into Moroccan cuisine not only makes meals delightful but also encourages digestive wellness. In traditional Moroccan practices, carum carvi seeds are used to alleviate dyspeptic disorders and relieve colicky abdominal pain, acting effectively as a carminative. Various spices like bergenia crassifolia and Althea officinalis roots are often recognized for their supportive roles in managing dysfunctional digestion and gastrointestinal inflammation, although these roots are primarily utilized in pharmaceutical settings rather than as culinary spices. While Mentha piperita is not generally recognized as a culinary spice in Moroccan culture, carminative dietary supplements that feature it are readily available in the market. Dittany, traditionally overlooked as a Moroccan spice, is now being reevaluated for its potential inclusion in various dishes, as it also holds carminative properties beneficial for digestive issues. Anise, coriander, cumin, and dill seeds are essential components of Moroccan traditional medicine, recommended for their effectiveness as carminatives to ease discomfort from distension and flatulence. Additionally, thyme, along with the zesty kick of black pepper and the heat of chili pepper, is particularly valued for its ability to stimulate gastric function, enhancing the overall digestive experience associated with Moroccan cuisine.

Antioxidant Effects

Reactive oxygen species (ROS) are byproducts of aerobic cellular metabolism and are increased in certain pathophysiological conditions, such as inflammation and advanced aging. ROS can oxidatively damage lipids, proteins, and DNA, and play important roles in the development of many diseases, including atherosclerosis, cancers, and neurodegenerative degeneration. Antioxidants are molecules that slow down or prevent the oxidation of other macromolecules and are critical for maintaining normal cellular and physiological functions. Endogenous and exogenous antioxidants play important roles in the neutralization of ROS. Antioxidants in the food we consume are vital, as our body cannot synthesize enough antioxidants to fight against ROS produced through metabolic processes. Thus, the discovery of more antioxidants from natural sources is essential for the prevention of various diseases. Among the many natural antioxidants currently discovered, spices have unique aroma compounds and functions that are beneficial to the body. Moroccans consume a variety of spices in their meals; nevertheless, the identification of many new compounds in some of these spices as natural antioxidants has received less attention. For instance, the medicinal uses of pomegranate dried flowers, fenugreek seeds, saffron, and spices have caused a renewed interest for the pharmaceutical industry, due to their protective properties against chronic inflammatory diseases. The antioxidant properties of pomegranate and saffron will be discussed in more detail in other sections. The present section focuses on the antioxidant activity of the majority of spices commonly used by Moroccans. Data have shown that spices such as cinnamon, ginger, saffron, turmeric, fenugreek, and black cumin would boost, improve, and prevent disease-associated elevation of certain antioxidants molecules, such as glutathione, glutathione peroxidase, and glutathione S-transferase. A better understanding of the biological activity and pharmacological effects of these spices could promote additional explorations to provide a rationale foundation for the development of useful natural ingredients to cure and/or support certain diseases.

Sourcing and Purchasing Moroccan Spices

While importing spices from Morocco may not be necessary for spice enthusiasts, who may prefer to rely on the more familiar spices available to them locally, for those who want to experience the special tastes of Moroccan cuisine, importing Moroccan spices is quite useful. It would certainly be ideal to be able to run down to the nearby market or grocery store to pick up any and all spices and seasonings from the heart of North Africa whenever you like. Unfortunately, for practical reasons, this is not a possibility for most. For those people, thankfully, there are a wide variety of suppliers available, from companies specializing in Moroccan and North African cuisine to those carrying various international spices and seasonings.

Local Markets Open-air markets, known in Morocco as souks, and more general grocery stores, namely the borj, are the best traditional local sources of Moroccan spices for the uncertain tourist or first-time cook. In the souks, you may be able to buy spices in bulk and in the amounts you wish, or small pre-weighed bags. Shoppers in the souks mostly make their purchases from men selling spices from large sacks, colorful piles, or sacks hanging from wooden rack fronts. Some women, however, can also be found selling spices packed into small ceramic containers in market stalls or at their own small kiosks.

In addition to the souks, bricks-and-mortar stores in the villages, smaller towns, and cities generally carry a sensible selection of Moroccan herbs, spices, and blends. On a recent trip to El Jadida, I ran across a local shop catering mostly to the local population and selling frozen food, dry spices and other seasonings, canned items, gift baskets, cigarettes, and other items. However, if you are not able to visit Morocco in person, with the help of the Internet today, you can also buy Moroccan spices and blends from virtually anywhere in the world, brought to you by a multitude of online suppliers and local grocery stores as well.

Local Markets

The wide array of spices featured in this guide can be found in the vibrant local markets of Morocco, known as souks. These bustling marketplaces are ubiquitous in Moroccan towns and villages, with the larger cities offering particularly impressive selections of spices. The stunning spice stalls, showcasing mounds of brightly colored spices reminiscent of glorious powdery mountains, draw travelers in with their alluring visual appeal. From afar or up close, visiting a spice stall promises a delightful experience. In contrast, unkempt butcher shops often emit unpleasant odors and lack any aesthetic charm. Spice stalls hold such significance in Morocco’s visual landscape that they have become popular subjects for photographers capturing the essence of the country. Spices are an integral and celebrated component of Moroccan culture, captivating the curiosity of many foreign visitors eager to explore the exotic aromas of the region.

In addition, many local herbs and plants are traditionally used in Moroccan cooking and cuisine, such as sweet and spicy pepper, caraway, coriander, cumin, cinnamon, cloves, fennel, ginger, nutmeg, saffron, black and white mustard, cardamom, and various blends. Of course, some of these spices are available as fresh ingredients, such as several sizes of crystal-formed minerals made of salt. All the spices are not available in the same specific souk, but they are offered in several specific local markets in Morocco. You may follow the scents wafting through the market or just ask anyone for your spices or for the nearest spice stall.

Online Sources

While I recommend purchasing from a local source if at all possible, I also know how difficult it can sometimes be to find just the right spices for a Moroccan dish. Certainly the industry I work in has made a treasure out of locating the rare and precious items needed for those special days and events. Henna is a popular product that is imported from Morocco, but not in the quality used by Moroccan women for their henna tattoos. The henna used back home is a glorious thing, finely ground from the freshest, deeply greened leaves. Most of what happens even in specialty Moroccan stores and drug stores are not from Morocco at all, but rather from the traders in Mayotte. Still the henna from Morocco is worth the trip! Those not having a spice market around them might want to contact one of the online spice providers.

I’ve researched the spices people tend to buy from merchants located in Morocco. Here are the findings. Tourists often such unusual spices as Ras El Hanout, Saffron, and the remarkable specialty spices, such as dried lemons and dried coriander fruits. Others buy powdered garlic and very sliced ginger (much more fragrant and sweeter than the often picked and dried ginger root). Some others look for less known spices, such as Fennel or Citronell. The Moroccan merchants usually have a wider variety of specialty spices, such as ground bones of turtledove or wild duck and some suspended spices, such as powdered galanga, to answer any requests but are hard to find otherwise. The merchants are often asked for dried various fruits, walnuts and oilseeds, such as sesame and argan.

 Challenges in the Spice Trade

The spice trade, like many industries, faces its challenges, both from within the industry and from external factors. In this section, we will discuss two issues that we have come across in our work with spices—sustainability issues and quality control challenges. Addressing these concerns is essential for the continued growth of the industry and the protection of the world’s spice heritage.

10.1. Sustainability Issues The expansion of the spice trade throughout the world has enriched cuisines with flavors, colors, and aromas native to places very different from their own. For some producers, spices have attached them to their local roots and provided identity. For many more, spices have opened doors for development and increased their standard of living. But the trade also has its dark sides: the overexploitation of plant and animal resources and the devastation of natural habitats.

Luckily, today’s consumers are more conscious about the environment and the sustainable development of local populations than a few years ago. Their requests push the industry toward increased transparency and accountability. A lot is being done in the organic movement—a label ensuring that no poisonous substances are used during growing, production, and process—or certifications for Fair Trade, Biodynamic, and Ecocert.

10.2. Quality Control The existence of a large market for spices and herbs makes it tempting to add fillers or even to supply a similar but less expensive ingredient. Most of the consumed spices are not used for their flavor properties alone but also for their nutritional, medicinal, or coloring properties, and sometimes, these tricks can be dangerous for consumers’ health. For example, an inexpensive nutmeg from the Caribbean, which is then adjoined to finely ground, synthetic pigments, produces the same coloring effect on food but could cause nausea and other severe ailments. Quality control of spices is the responsibility of all people involved in the supply chain. What begins with the cultivar has to be continued by the producers and distributors and finally be observed during inspection by the importing and production companies.

 Sustainability Issues

In the past decades, the Western consumer has increasingly demanded assurances that the products she uses have been prepared in a socially and environmentally sustainable manner. This has produced a flurry of certificates and labels that are widely available, but still not utilized by small-scale producers and harvesters. Spices in the Global North are mainly harvested, dried, and exported by cottage industry-scale women-run businesses, and the perceived issues with sustainable certification of these commodity spices make for prodigious ethical dilemmas in an arena quite unlike Fair Trade items.

This chapter tries to set some of the more crucial issues in this ethical conundrum from a Moroccan perspective. Many spices are “imported” commodities, and the mass marketing of some is known to have negative effects on the wellbeing of their producer countries. Spices in bulk form are often marketed with a heavy ecological footprint due to the long haul of transport and the fuels used, and far-from-optimal carbon emissions. Certification labels that would assure the consumer of beneficial fiscal equity are diverse, often contradictory and costly. Such actions are generally too expensive for the harvesters, and are often the domain of the larger exporting companies. Some labels have no bearing on spices from a given country or company.

Quality Control

The quality of spices depends on many factors: cultivation (chiefly the climate, soil structure, and plants), harvesting time and procedure, drying time and conditions, distribution (plants should not be packed too tightly and must be kept dry), grinding (too much heat disrupts aromatic matter), and storage (spices can be damaged by too high temperatures, moisture, air, or light, and some can even be infested by insect larvae). The spices offered for sale have undergone a lengthy process of cultivation, trade, and storage, which makes their quality difficult to evaluate. Yet quality is one of two main factors that determine their commercial value (the other is quantity), and the market works only when the offer corresponds to the buyers’ requirements and expectations, documented by quality labels, control protocols, and quality standards.

Controlling spices’ quality is notoriously hard: it starts with the sample that is reaped during analysis (a small quantity is taken from a large batch), goes on with determining whether the analysis method is fit, and includes making sure that the evaluation criteria are both suitable and flexible (they have to be adjusted for each spice) and quality indicators are appropriate (ideally, they are the same as those that the buyer and the seller agreed on before the transaction). Spices’ quality can be evaluated using objective and subjective criteria. Objective analysis methods are independent of the moment, quantity, and method of sampling. However, when only subjective methods (organoleptic methods, such as taste, olfactory, and visual analyses) or other tests (pesticide residue, aflatoxins) are used to check certain parameters, the results depend on the moment of analysis and the sampling method.

Modern Trends in Moroccan Spices

Moroccan spices have entered a new era of experimentation. The culinary tradition is reassessed through the lens of other cultures and new ideas are brought in. Globalization has paved the way for the appearance of fusion cuisine, where combinations of flavors from different culinary traditions are mixed with varying degrees of success. In Morocco, the culinary field has not escaped this trend. Renowned chefs have opted for modern culinary expressions based on originality and creativity. More recently, some popular Moroccan restaurateurs also took part in expanding fusion cuisine to the general public. While other establishments of local street food have specialized in the revisitation of famous Moroccan dishes associated with foreign cuisines. Boosted by the demand from tourists, who are more and more numerous to visit Morocco, several restaurants have also included specialties flavored with local condiments on their menus.

While the preservation of the identity of Moroccan culinary heritage remains an important objective, modernity also implies an openness to other culinary genres and flavors from around the world. Moroccan gastronomy has seized on the globalization of tastes and desires and made it a fact of modernity. The purists stubbornly demand the rigidity of legislation protecting the Moroccan culinary product but the desire for a break with this tradition manifests itself with increasing frequency. Spices allow an aesthetic escape without fundamentally distorting the inherited dish, like the famous chicken tagine which becomes crunchy thanks to the addition of breadcrumbs before being briefly put in the oven or the mechouia salad, rich in chili pepper and coriander, served with a choice of flavors ranging from shrimp to tuna.

Fusion Cuisine

During the past decades, Morocco has seen a new generation of cooks. Young graduates from Hotelier Schools around the world have returned to their roots with a new vision of Moroccan cuisine, a vision influenced by postmodern culinary trends. Although the tagine remains the national emblem, these chefs are rebelling against the supremacy of traditional Moroccan dishes, and are evolving from fusion cooking to fusion cuisine. Currently, one of the major characteristics of the culinary world is the fusion of many cultural backgrounds. The genetic evolution of cooking is a fact in today’s gastronomy. This trend is being widely applied to Moroccan spicy cooking which, through the mixture of exciting influences such as French, Italian, Andalusian, Berber, Middle Eastern, or Asian, is ready to enter a new life cycle. The mixture of textures, colors, aromas, and flavors is the basis of appetente dishes. Everyone knows the magnificent colors involved in Moroccan couscous, but this concept can be also applied to pasta, rice, or even potatoes, although we should bear in mind that if we wander into an Italian restaurant la pasta is of course ubiquitous. The use of the right spices isn’t the key to the success of a dish; it is the marriage of soul and spices that actually gives the dish its identity.

What is new about these culinary creations is not the style, which has always had a fusion concept; it is the training of today’s young Moroccan chefs. They have a theoretical, historical, and technical training acquired at the best hotelier institutions. They have traveled and worked under the auspices of the masters of modern cooking and returned home in order to find their own identities through a fusion that is relevant to the Moroccan local context. Culture festivals in Morocco, as well as innovation in the spice processing sector, will allow this exciting mix to be permanently developed.

 Globalization of Moroccan Flavors

The importance of Morocco within the organic movement is well known, while that of spices is less so. Yet, it is in Marrakesh, in the heart of the Medina, that for more than fifteen years now, an organization has been offering high quality cumin, paprika, and saffron, produced by the Berbers of the High Atlas. The industrial and commercial movement which developed in the last half of the twentieth century was from then on going to nourish in a way an interest in spices and flavors, opening the doors to the globalized market, based on the search for authenticity and organized taste challenges. In Paris, the market is to Gastronomes what the Temple is for the faithful, a place of homage to ingredients which celebrate the genius of the chef.

And for chefs, spices, in their natural state or as “concoctions,” are mostly the new treasures of gastronomy. This rediscovery is moreover not only the work of chefs. The little ladle which allows one to pour onto a plate a few drops of garlic, coriander, and chilis cooked in oil and preserved in a small glass jar, is to a certain extent parallel to the preparing of ginger, saffron, or hot chili with tomato from the spice market in Marrakesh. This traditional mixing of spices is also found in the sauces evolving with time, in which eggs or creamsicles will come and conceal the subtlety of flavors, in the bougna cooked in the Sahara desert or in the Moroccan tajine. Organic or conventional, spices are present, and the media are having a field day presenting them with their colored and innovative packaging.