Few countries have the allure of great food and a love of it than Morocco.  Situated as a major point along the spice route Morocco took full advantage of the herbs and spices passing through their cities.  The end result has been cultivated over the centuries to bring us a cuisine that is spiced but not spicy with spices used to enhance rather than mask the foods inherent flavors.  The ten most used spices in Moroccan food are…

 

Cayenne

Cinnamon

Turmeric

Ginger

Black Pepper

Aniseed

Sesame Seeds

Paprika

Cumin

Saffron

 

Spices are great but don’t miss the couscous and the tagines and the mint tea as well.  All of this is making me love these people more and more.  Can’t wait to go.