2007-02-21 06:21:57 · 3 answers · asked by orzoff 4 in Food & Drink ➔ Ethnic Cuisine
They use alot of cumin, coriander, cinnamom, cloves, saffron, harissa, baharat,
berber spices:
nutmeg, cloves, fenugreek, ginger, ajowan seeds, coriander, cumin, black pepper, allspice, cardamom, Ethiopian chili peppers...
Ras El Hanout:
Ingredients from over 30 different herbs and spices include:
Grains of Paradise, Lavender, turmeric, ajawan seeds, kalajeera, ginger, galangal, oris root, rose buds, monk's pepper, cinnamon, spanish fly and more!
Zahtar is an aromatic herb and spice mixture
2007-02-21 06:29:39 · answer #1 · answered by Desi Chef 7 · 1⤊ 0⤋
Here are some typical Moroccan spices: coriander, cumin, cinnamon, paprika, caraway, cayenne, turmeric and saffron. Herbs like parsley and cilantro are also used a lot, as are citrus juice and zest and preserved lemons.
Harissa is a spice paste that is easy to make and can give a dish a Moroccan flavor. Here is a good recipe: http://whats4eats.com/recipes/r_mi_harissa.html The website also has a list of typical Moroccan dishes.
2007-02-21 06:34:24 · answer #2 · answered by Brad H 1 · 1⤊ 0⤋
I've used ground Corriander and ground Cumin in Moraccan stuffed peppers.
2007-02-21 06:29:49 · answer #3 · answered by deadzed 2 · 0⤊ 0⤋