Moroccan Blog

Quick answer: Paprika is a ground red pepper spice that adds color and a smoky-sweet flavor. In Moroccan cooking it is a base for marinades, chermoula, stews and roasted vegetables, not just a garnish.

5 ways to use paprika

1. Chermoula. Blend paprika with garlic, cumin, cilantro, lemon and olive oil for fish, chicken or vegetables.
2. Chicken marinade. Combine with oil, garlic and lemon. See our marinade guide.
3. Roasted potatoes. Toss wedges with oil, salt and a spoonful of paprika before roasting.
4. Stews and shakshuka. Bloom in warm oil first for deeper flavor. Try our shakshuka recipe.
5. Finishing. Sprinkle over hummus or eggs with a drizzle of olive oil.

Shop Tayeb Paprika 170g.

Tips

• Do not burn it. Paprika turns bitter in very hot, dry pans, so add it to oil on medium heat.
• Store it in a cool, dark place with the lid closed.

Pair with ras el hanout and black pepper to round out your spice shelf. See also the spice cabinet guide.

Updated November 2026.