Spices in Morocco
One thing that Moroccan cuisine is definitely known by is spices and the magical flavor they add to Moroccan dishes. Spices’ secrets are transmitted from one generation to another. And each ‘cook’ uses their own mix of spices to render their dishes unique.
Of a great diversity, the rich colored set of spices used in Moroccan dishes is all natural, considering their historic origin, from trades with Arabia. As it’s very well said, spices are not used in Morocco to mask the flavor of food, but to enhance it.
Spices are abundant in Morocco, and easily found in local markets –souks- at some shops that sell only spices of all kinds. Just specify for what kind of dishes you want spices exactly and the spices merchant will show you all the varieties and mixtures that are used in Moroccan cuisine. Ras el hanoot [literally “head of the shop”] is for instance a famous complex mixture of up to twenty seven spices, if not more, which makes it quite an expensive spice in comparison with others.
Saffron is another expensive spice. It is usually sold in small plastic containers or airtight bags. Saffron is used also for its colorant effect. Curcuma is otherwise less expensive than saffron and is often used to replace it. Cumin is added to almost every dish, from meats to lamb to chicken; it’s one of the most flavorful spices. Cinnamon that is used for pastilles, couscous sometimes and many desserts among other dishes can be found in powder or stick form. Ginger is traditionally used in its powder form and it is often mixed with saffron in meat dishes. And the list goes on.
Morocco isn’t considered the culinary star of North Africa for nothing. All the savory food is a treasure that one has to discover while visiting Morocco.