This is Moroccan flavours

 

EVERYDAY SPICES

 

Salt, pepper and cumin is served on the table. Almost all dishes will include the above spices plus dried ginger and turmeric.

 

SWEET DISHES, BISCUITS AND DRINKS

 

Cinnamon, cardamom pods, sesame seed and saffron. Saffron is grown in Morocco and is often referred to as gold.

 

SPICES USED IN SAVOURY DISHES

 

Paprika, chilli, nutmeg, cloves, coriander seed, caraway.  These  spices  (including  the  ones above) are used in different combinations to make up spice mixes like Ras el Hanout, (page 21) Moroccan spice mix (page 20) and in ground mixed spice and ground all spice.

 

DRIED FRUIT

 

Dates, figs, apricots, prunes and olives are all used in dishes. Dates are a national speciality and are grown in the south of Morocco.

 

DRIED FRUIT

 

Dates, figs, apricots, prunes and olives are all used in dishes. Dates are a national speciality and are grown in the south of Morocco.

 

SEED AND NUTS

 

Apart from sesame and cumin seeds, nuts like almonds and walnuts are often used.

 

HERBS

Parsley, coriander and especially mint is wide­ ly used. Anise and thyme are often used in desserts and pastries.