Moroccan gastronomy is recognised as one of the best in the world for the richness of its flavours, colours and aromas. Discover a visual and gustatory explosion that is the fruit of the judicious use of Moroccan spices. We know that Morocco is famous for its spices. So let's find out what these different Moroccan spices are in this article.
Saffron or "Zaafrane Hor", one of the Moroccan spices renowned in the Taliouine region
It's impossible not to mention organic saffron from the Taliouine region when we talk about Moroccan spices. It's a spice that's worth its weight in gold: it's sweet, very fragrant, with an enveloping aroma. This product is undoubtedly the best saffron in the world. However, the production of Moroccan saffron remains humble, as 90% of the world's saffron is produced in Iran. However, the quality of Moroccan saffron is still outstanding in terms of colour and taste.
Cumin or "kamoun" is very popular in the Alnif region of southern Morocco.
Cumin is one of the spices most associated with Moroccan cuisine. It is much in demand in North African cuisine for its incomparable quality and freshness. In all likelihood, Moroccan cumin has nothing to do with cumin, the flavour of which is closer to fennel, black cumin or turmeric. Cumin, one of the Moroccan spices, comes from a plant with aromatic umbel-shaped flowers, native to the Orient and Mediterranean countries. The seeds have a peppery, hot and slightly pungent flavour. They are usually roasted and ground to release their lemony notes.
Coriander or "Arab parsley" or "Qezbour", one of the most popular Moroccan spices
Coriander seeds produced in Morocco are among the favourites, even if they contain less essential oil than others. While coriander has curative properties, it is also used in perfumery to make beauty products. On the other hand, the fresh leaf and seed are used in the Moroccan cuisine. Its fresh taste is what makes it so special, despite the fact that it is not to everyone's taste. The sprigs are harvested as they mature on the plant. However, this work stops when the white flowers appear, because of the bad smell they produce.
Paprika or "Tahmira" known in the Tadla-Azilal region
Paprika is appreciated for its sweet, slightly bitter and highly aromatic taste. It is one of the best-known Moroccan spices in the Tadla-Azilal region. It is characterised by its red colour, very similar to the pepper but far superior in flavour. It is sold in powder form in souks and grocery shops. Paprika is harvested by hand in several regions of Morocco.
As it contains no oil, preservatives or additives of any kind, it is not dark red in colour. However, Tahmira is rich in vitamin C and antioxidants, and covers a third of our magnesium requirements. Not forgetting that in Moroccan gastronomy, this type of spice is one of the most widely used to enhance the flavour of a dish.
Turmeric or "Kharkoum", a spice used as a food colouring agent
Turmeric is particularly mild and fresh. It is one of the Moroccan spices used as a natural colouring agent in many dishes. Turmeric is very similar to ginger, but has a stronger flavour. Turmeric has been cultivated in North Africa for two thousand years, which is one of the reasons why it is so widely used in Moroccan cuisine. This spice is also used to adjust the acidity of certain dishes and flavours soups, couscous and tajines. During a stay in Ouarzazate, Don't hesitate to try the region's typical dishes.
