Morroco has a spice-based cuisine.
Morocco has an extremely diverse cuisine due to interaction with other cultures over the years. Some of these influences are Arab, Berber, Moorish, Jewish, Mediterranean, French and Spanish. Morocco is located on the northwest shoulder of Africa and lies in between Mauritania to its south and Algeria to its east. Moroccan cooking is spiced-based, and Moroccan cooks rely on a wide variety of spices in order to create the exotic and flavorful dishes for which they are renowned.
Saffron (Zafrane)
Saffron is used to color foods as well as to flavor them.
Saffron is a member of the iris family and is considered the most expensive spice on the market. Saffron spice is made from the stigma of the saffron plant, and it takes about 225,000 stigmas, harvested by hand, to make 1 pound of saffron. Saffron can be purchased in the powdered form, or the stigma (also known as threads) can be purchased and prepared. The saffron threads can be prepared by soaking in lukewarm water for at least two hours. The threads and the water can then be added to the uncooked dish. Another method is to use 5 teaspoons of water for every teaspoon of saffron, soak for some time, and then mesh the threads together. Saffron has a bright orange color and is used as a coloring agent pastry, rice, cheeses and seafood dishes, as well as for its flavor.
Cumin (Kamoon)
Cumin is one of the most common spices used in Moroccan cooking.
Cumin is one of the most common spices in Moroccan cooking. It is derived from a flowering plant which belongs to the Apiaceae family, with origins in East India and the Mediterranean. Cumin is used in most types of Moroccan cooking, especially for tajines, which are comprised of lamb, chicken and vegetables. The national food of Morocco is couscous, and cumin is used to season this dish, too. It is considered an appetite stimulant. Cumin is used to enhance the flavor of grilled meats and kabobs. It is usually crushed and then sprinkled on the meat.
Turmeric (Quekoum)
Tumeric has a bright yellow color.
Turmeric is made from drying the root of the Curcuma longa plant. The roots look somewhat like ginger root; however, turmeric has a bright yellow color. It has an earthy aroma and is chiefly used as a coloring agent for rice and tajines.
Anise (Naffa)
Anise has a strong licorice flavor.
Anise or aniseed is a flowering plant which belongs to the Apiaceae family. It has origins In the Mediterranean and south west Asia. Anise has a strong aromatic flavor, with a sweet licorice taste. It is primarily used to make breads and cookies. Aniseed is also used in the preparation of Moroccan fennel and courgette (eggplant) stew.
Ginger (Skinjbir)
Powdered ginger is made from ginger root.
Ginger is derived from the ginger root and is another cooking spice commonly used in Morocco and, indeed, all around the world. Ginger is very spicy and really fragrant. It is even used as an ingredient in the making of other Moroccan spices such as ras el hanout.
Tags: ginger root, made from, Moroccan cooking, Anise strong, Apiaceae family, belongs Apiaceae