10 Essential Spices of Moroccan Food

Want to know what makes Moroccan food so delicious? It’s the SPICES.

Moroccans use their spices liberally and frequently so they don’t stick around in the cupboards very long. For this reason, it’s best to use fresh spices to recreate the authentic strong, bold flavors of Moroccan dishes. Here’s the key to getting the best results when making Moroccan food and using spices in general:

Buy your spices by weight, not in bulk.

Most ground spices you find at the grocery store are sold in large containers. But you usually only cook with a teaspoon or two so these can take years to use, all the while losing their potency and flavor. No bueno.

The solution: if you’re making a dish where spices are the star, buy your spices fresh and in small quantities. You can visit a specialty spice market and many large grocery stores also now sell spices by weight. Look for bright, vibrant color and strong aromatics when checking for freshness.

Buy whole spices and grind them at home.

If you want your spices to last a few years, buy them whole. Ground spices lose most of their potency within a year. The old spices won’t make you sick but they also won’t do much in the flavor department. Whole spices can stay on the shelf…