Moroccan Blog

Moroccan cooking looks complicated from the outside, but most dishes are built from a small group of spices. If you stock these six, you can cook tagines, soups, grilled meats and roasted vegetables with confidence.

1. Ground cumin

Earthy and warm, cumin is the most-used spice on a Moroccan table. Sprinkle it on salads, carrots, grilled meat or into lentil soup. Tayeb Ground Cumin 150 g

2. Paprika

Smoky-sweet paprika adds color as well as flavor. It goes into marinades, stews and sauces. Tayeb Paprika 170 g

3. Ground turmeric

Turmeric gives rice, soups and chicken dishes a golden color and mild earthy taste. It is also a common ingredient in golden milk. Tayeb Ground Turmeric 150 g

4. Ground ginger

Warm and slightly sharp, ginger is used in tagines and in baking and tea. Tayeb Ground Ginger 170 g

5. Ground black pepper

Freshness matters here. A good jar of ground pepper is something you will use daily. Tayeb Ground Black Pepper 150 g

6. Ras el hanout

The name means "top of the shop", and the blend is a mix of spices chosen by the maker. It is used in tagines, couscous, grilled meats and stews. Tayeb Ras El Hanout 150 g

How to store spices

Keep jars tightly closed in a cool, dark cupboard away from the stove. Ground spices lose their strength over time, so buy sizes you will use up.

Start cooking

Try them together in our Moroccan chicken marinade, or serve them with couscous. Browse the full Tayeb collection to build your spice cabinet.