Morocco Cuisine, Moroccan Spices:
When we say Moroccan cuisine, we say Moroccan Spices. From tangines and spiced almond pastries to zaalouk (a smokey aubergine purée). Moroccans use over 30 spices in their cooking. And delicious as they are, Moroccan spices really are for more than just flavouring the food. In a traditional herboristerie, you’ll see hundreds of jars of ingredients. All of which have some medicinal property. Plant seeds can be used whole, ground to powder, or steeped in hot water to release their healing properties. They can help you detox, act as an antioxidant or cure digestive issues. Moroccans believe a spoonful of cumin. For example, can reduce morning sickness. We use Nigella seeds to cure colds or rashes or as an anti-inflammatory for joint pain. While herbalists claim yellow-coloured turmeric. (a member of the ginger family best known for its use in tajines), can stop bleeding from a cut. Trials are currently being conducted to investigate turmeric’s benefits for dementia, cancer and arthritis.
Moroccan Herbal Tea:
At Palais Amani, our mint tea is made by steeping green tea with a generous handful of spearmint leaves (known as fléau) and we serve in the traditional engraved Moroccan teapot (berrad). Halba (the Arabic for fenugreek). A key ingredient in our curries and chutneys, is also well known in Ayurvedic medicine for the treatment of bronchitis and digestive abnormalities. While Moroccan thyme. A garnish for our soups and chowders. Helps to relieve congestion when you have a nasty cold.
Join us for a workshop at our Palais Amani cooking school, and we can show you the best places to buy fresh coriander, mint, parsley, saffron, ground ginger, paprika and turmeric at the Fez medina food market . So you’re ready to cook an authentic Moroccan feast that also has major health-giving properties.