Morocco: the land of million herbs and spices: The most popular spices in Moroccan cuisine - Part 2

Morocco: the land of million herbs and spices

 Part 2

  

The most popular spices in Moroccan cuisine

This time around I’d like to continue this series on popular and often used Moroccan herbs and spices, which are part of Morocco’s everyday cuisine. In my first piece I tried to concentrate more on the spices which are already more or less known on Morocco, this time around however I’d like to represent you with some of the locally known and used spices, herbs and also would like to say a few words on the types of oils used in the Moroccan cuisine.

Moroccan cuisine is one of the most tasteful and colorful cuisines in the world. The reason for this is the great cultural diversity that brings together the Andalusian, Arabic, African tribal and even Jewish cultures to make this absolutely unique culture and cuisine that’s the Moroccan one. Let’s learn some more on the herbs, spices and oils that are often used in the Moroccan kitchen. In addition, I would also like to write a bit about the healing or other beneficial effects many of the Moroccan spices carry. I hope you will enjoy this piece. And if you have any more suggestions on spices to add just let me know.

Furthermore I'm working on more pieces of this series representing the oils and the different sorts of waters used in Moroccan cuisine. So be ready for more coming up..

Foreword on the beneficial effects: Please note that what I wrote on the beneficial effects are not all proved by science or by doctors and all quantities mentioned should be meant in very small doses. The use of these spices are therefore not something I can officially do, I am merely giving you information on how these can be also used. Before trying to take any spice to cure any ailment, pain or illness please consult your doctor and a holistic healer.

Coarse Salt

The majority of Moroccan households do not use the fine salt we are using in the West, they are using coarse salt which is richer in taste and also minerals. Coarse sea salt is more crystal like and its crystals are at times way bigger than what we generally see in our households.  If you are buying coarse salt be careful as it might be way saltier than you are used to.  

As for its benefits we can say that salt contains several minerals which are necessary for the human body on a daily basis and it helps in strengthening out immune system as well as with asthma, diabetes, helps cure skin conditions, muscle spasms and even used successfully in treating depression. Check it out in your local store

Fenugreek  - L’halba

Fenugreek which is more known as Halba or Helba in the Arab world is a popular spice in Morocco for its multiple uses as it’s used as a spice, as a vegetable and also as an herb. People in Morocco use both its seeds and its leaves either dry or fresh, although the latter is used in herbal tea.  Originating from India Fenugreek was first used in the Middle East by the Persians then it got to become one big favorite in the Arab cuisine too who took its traditions with themselves while conquering North Africa too. You can use Halba in several Moroccan dishes such as Rfissa. Its seed is generally bitter yet when cooked in a food it gives it a sweetish flavor. 

As an herb it is used in form of tea and it’s often used as an aid to better lactation, for stomach problems or in treating heartburn.

Anise

 

Anise is another very well-known and often used spice in Moroccan cuisine, both for sweets and other dishes. They can be used both in form of a powder or in whole. As Anise is relatively expensive, some households replaced it with a similar but cheaper alternative in fennel seeds. Anise has a very distinctive flavor for which it’s a pretty popular spice worldwide. The origin of anise goes back to Egypt but it also grows in Southern Europe as it’s a plant that prefers a standard warm weather. As for its beneficial effects anise contains plenty of important minerals such as calcium, magnesium, zinc, copper, potassium, just to mention a few.  

Anise seeds have a distinct licorice flavor, and are used sparingly in Moroccan cooking and baking.  . 

As for its beneficial effects anise has plenty:  the seeds continue to help people around the world with ailments ranging from digestive issues, headaches to curing low libido, bronchitis, insomnia,asthma,nausea. In Morocco they often make it in form of a tea and for external use they would make it a paste that can be put on the forehead to cure headaches, migraines.

Nutmeg

Nutmeg is relatively unknown as a spice but it’s well used in the Moroccan cuisine, mostly in grounded form which gives the dishes a well-defined sweetish, aromatic taste therefore it’s mostly used for making sweets such as almond cakes and briouats but it’s also part of the seasoning in numerous meat dishes, especially those being made with lamb or mutton.  Nutmeg is also part of a pretty popular spice mix most people buy at the souks already mixed, called Ras El Hanout ( about the making of which I will soon release a separate post). 

As for its health benefits nutmeg is used to cure or help a great number of issues, which includes insomnia, its mineral content is a great health boost, it also helps with digestive issues. Nutmeg is also used to heal kidney and blood circulation and its oil is often used externally to heal muscle or joint pain.

Fennel Seeds

As said above fennel seeds have a taste very similar to anise so its often used as a replacement for the more expensive and rarer anise but they are also pretty famous on their own right. They are used in form of seed and in grounded form as well and you can spot them later on in several of my published recipes too. Fennel is very often used in the Moroccan cuisine for both sweets and meat dishes with its taste and aroma being quite similar to the one of anise it will surely give any food some unique quality.

As for its health benefits fennel seeds are very rich in nutrients such as minerals, anti-oxidants alongside a good number of other vitamins and minerals including magneium, manganese, iron and copper among others. It’s health benefits include its qualities to help digestive issues, reduce obese hunger, helps soothing menstrual pain and helps to balance water retention too.

Sesame Seeds

 

Sesame seeds are vital part of the Moroccan cuisine but it’s rather the un-hulled type which is used over there which has a golden color. Toasted sesame seeds have a very characteristic nutty flavor and they are used on several sweets and dishes – more specifics below. You can also spot them on bread and rolls as well. Sesame is also used in grounded form inside dishes. Sesame seed is also treasured for its pure oil content which is literally stuffed with healthy minerals and vitamins and nowadays it’s becoming an important part of the Western cuisine too. 

As for its health benefits sesame has a very rich copper and manganese content apart from their richness in calcium, vitamin B1, iron, phosphorus zinc, selenium and pure fiber. However the most important content is sesame’s very own sesamin and sesamolin which you basically cannot find in any other seed and these have a specific beneficial effects which includes lowering cholesterol, preventing blood pressure to go high and to protect liver from oxidative damage. In Moroccan kitchen sesame is part of dishes such as the famous Sellou, in Almond Briouats, in Moroccan Baklava and in Ghoriba with sesame.

Gum Arabia (Gum Acacia) - Awerwar

 

Arabic Gum is a lesser known spice for many, simply because we don’t get to see it, or hear much about it. But you can be sure to find this in most Moroccan kitchen as Arabic Gum is a vital part of the local cooking culture and it’s used it numerous Moroccan dishes if only in very small quantities. Arabic Gum is the hardened sap of acacia and its qualities as stabilizer are said to be alone standing. Arabic Gum is often substituted with Mastic ( Meska in Moroccan Arabic) which is the hardened resin of the Mastic tree. In Moroccan cuisine you can spot Arabic gum is refreshing drinks, sweets and also in numerous dishes. It’s an important attrition to popular dishes such as Sellou and Chebakia.

As for its beneficial effects Arabic Gum is often used to cure sure throat its also good for digestive problems, stomach aches, intestinal issues, it’s a kidney ailment and externally it’s also used to cure eye problems.

Bay Leaves

Bay leaves are long known to Europeans and they are often used as spice in lots of dishes and the situation is exactly the same in Morocco. Coming from its evergreen tree Bay is a tree that grows all across Southern Europe and Morocco too where its leaves are used in the local cuisine very long ago. In Moroccan cuisine bay leaves are used in Tagine, tomato sauce and in numerous stews but its leaves are never grounded and often they are removed before serving the dish. 

Bay leaves have a very interesting quality for the sheer aroma of how they smell which adds up to their effect as a spice.  As for their beneficial effects bay leaves are long used to cure stomach, liver and kidney problems, diabetes and they cure cold too. Externally the leaves are used to treat stings.

Nigella Seeds -Sanouj

And here we go, we got to the last one of the important spices which are part of Moroccan cooking tradition and are used almost on a daily basis in every Moroccan kitchen: the Nigella seeds. These seeds have a distinctive outlook and they originate from India. Nigella seeds are long known for their health benefits and they are officially used in Morocco too to treat numerous health issues. These seeds are also mentioned in the Hadith in the Quran as bases for cure for all illness except death. Externally the seeds are used to cure cold, or a rash and for joint pain, internally they are often cooked in breads, cheese and some drink it in form of a tea or elixir.

In the next pieces I will write more on the several oils and waters which are extensively used in Moroccan cuisine. I will also do my best to give you guidance as to how to find these in the West.

Hope you enjoyed this piece. I have to say a huge thank you for Marocmama and for Christine Benlafquih whose pieces gave me a great base and inspiration to come out with this extensive guide. Please click on the names to get to their blogs.

For more information on the health benefits of spices please check out this great website which gives you a pretty detailed information on all spices and herbs known.