This Moroccan spice mix is great on pork, chicken and vegetables. I make a big batch of it so I always have it on hand. It adds a nice exotic flavor to my Moroccan Couscous.
The cumin provides an earthliness; the paprika some spice and the cinnamon a warming flavor. Combine them with salt, coriander and a touch of cayenne pepper to make the perfect Moroccan spice mix.
Joe and I enjoy all kinds of different foods. We find Moroccan food to have complex and interesting flavors. Joe and I starting using this spice mix years ago and find that it is always a crowd pleaser.
According to Wikipedia, the Moroccan dish most people are familiar with is couscous. Beef is the most popular red meat in Morocco, but lamb is common as well. They love to cook and eat it in a special pan called a tagine with a wide selection of vegetables. The most common types of vegetables include tomatoes, olives, carrots, and red peppers, but they regularly use dozens of different vegetables in their cooking. Chicken is typically roasted or cooked in tagines as well. They also use additional ingredients such as plums, boiled eggs, and lemon. Like their national food, the tagine has a unique taste of popular spices such as saffron, cumin, paprika, ginger, and coriander, as well as ground cayenne pepper.
Since Morocco lies on two coasts, the Atlantic and the Mediterranean, Moroccan cuisine has ample seafood dishes. The most common fish consumed in Moroccan cuisine is European pilchard, but mackerel, anchovies and sardines are also very common.
Where buy our spices for this Moroccan Spice Mix
We like to order our spices from The Spice House. Founded in 1957, The Spice House is a purveyor of the finest spices, herbs, blends, and extracts to customers ranging from renowned Michelin-star chefs to home cooks everywhere. Their products range from essential and rare spice varietals to proprietary rubs and blends.