Inseparable from Moroccan cuisine, spices give it its very particular taste. From Fez to Marrakech, a colourful and olfactory stroll in the Souks.
In the Souks
In Moroccan Souks float the smells of multiple spices. A true feast for the senses since to the pleasure of the nose is added that of the sight. In specialised markets, the stalls of spice sellers form a striking picture of colours: red of paprika, beige of cumin, yellow of turmeric, green of aniseed... These natural products are presented in woven baskets or plastic bins, all carefully arranged in small mounds. Each dose is then weighed on demand and sold in small paper bags.
A historical tradition
Fine connoisseurs of spices and their virtues, Moroccans prepare and consume a cuisine high in perfumes thanks to these seeds and powders. For centuries, spices have been an integral part of the country's gastronomy. They pleasantly perfume many traditional dishes, without however overpowering the palate. Spice does not mean chilli. Beneficial, spices even possess qualities helping digestion. Cinnamon, coriander, saffron, and cumin give local specialities inimitable tastes. The same goes for ras el-hanout, this subtle blend of spices essential to the making of a couscous or a tajine. To have a global overview of this world of perfumes and flavours, go to the Jamaa El-Fna square in Marrakech. At nightfall, the square transforms into a huge... spicy restaurant.

To remember
What better way to whet your appetite than a walk in a spice Souk...