It’s in the flavor, and spices give Moroccan food this particular touch. Every time I think of it, I think of a kitchen full of cumin, cinnamon, and saffron comfort aromas. Each spice gives something different, and together they get to this inimitable balance between bold and earthy flavors.
Some of the most common spices used in Moroccan cuisine are cumin, coriander, paprika, turmeric, cinnamon, and saffron. They are not just there to make things spicy—they add depth and richness. Cumin and coriander give a nice earthy base, turmeric adds a golden color and mild warmth, and cinnamon, believe it or not, is often used in savory dishes. That always surprises me, but it works beautifully! And then there’s saffron. It is delicate, and fragrant, and instantly makes a dish feel special.
You should try Ras el Hanout at any cost. It means “top of the shop,” and quite rightly so, for it’s a blend of spices up to 30 in number. Spices range from nutmeg, cardamom, and cloves. Just a pinch and you turn an ordinary tagine or some roasted vegetables into magic.
But Moroccan cooking is not only about spices. Preserved lemons are a big deal—they add this salty, tangy punch that’s unforgettable. Fresh herbs, such as parsley and cilantro, also balance those deep, warm flavors.
If you have never cooked Moroccan food, do not overthink it. Start with a basic tagine or couscous. Use cumin, turmeric, and a little cinnamon, and finish with fresh herbs or a slice of preserved lemon. It is an easy way to bring those incredible Moroccan flavors into your kitchen.
