Saturday, June 7, 2008
Spices are an integral part of moroccan cuisine. The subtle blending of spices is what creates the flavors of morocco.
Ras el hanout, "top of the shop", is a premixed blend of cumin, paprika, black and red pepper, cinnamon, saffron, ginger, turmeric, and coriander seeds. The mix varies from shop to shop, and there are unique individual variations - the addition of cloves, rose buds, nutmeg, and other ingredients.
The most commonly used spices are cumin, paprika, pepper, cinnamon, and saffron. In all of the markets in Morocco you will see fresh spices gathered from around the world, sold by weight.