Spices, synonymous with Moroccan cuisine, give it its special flavor. From Fez to Marrakech, a pungent and colorful walk through the souks.

In the souks

The scent of numerous spices wafts through Moroccan souks. A real feast for the senses since the pleasure of the nose is joined by that of the eyes. In the specialist markets, the spice-sellers' stalls form a striking palette of colors: the red of paprika, the beige of cumin, the yellow of turmeric, the green of aniseed… These natural products are displayed in woven baskets or plastic tubs, carefully arranged in little mounds. Every dose is then weighed to order and sold in little paper bags.

A historic tradition

Moroccans, who are fine connoisseurs of spices and their qualities, prepare and consume a cuisine which is rich in flavors as a result of these seeds and powders. For centuries, spices have formed an integral part of the country's gastronomy. They pleasantly flavor numerous traditional dishes, without however being too strong on the palate. Spice does not mean chili. Spices are beneficial and even possess qualities which help digestion. Cinnamon, coriander, saffron and cumin give inimitable tastes to local specialties. The same can be said of ras el-hanout, the subtle blend of spices crucial for making a couscous or a tajine. For a general insight into this world of tastes and flavors, go to Place Jamaa El-Fna in Marrakech. When dusk has fallen, the square is transformed into an immense (spicy) restaurant.