Cuisine
Spices in Moroccan cooking
Warm-sweet-savory layering built on ras el hanout, cumin, paprika, ginger, and preserved-lemon brightness.
No. 16Spice
Allspice
Warm, like clove and cinnamon
warm·sweet·pungent
No. 19Spice
Caraway
Sharp, warm, anise, faintly citrus
pungent·herbal
No. 3Spice
Cinnamon
Warm, sweet, delicate, gently woody
warm·sweet
No. 13Spice
Clove
Warm, sweet, pungent, almost numbing
warm·sweet·pungent
No. 2Spice
Coriander seed
Citrusy, floral, warm, lightly sweet
citrusy·floral·warm
No. 1Spice
Cumin
Earthy, warm, nutty, faintly bitter
earthy·warm·nutty
No. 20Spice
Ginger
Pungent, warm, bright, citrusy
pungent·warm·citrusy
No. 57Spice
Grains of paradise
Peppery, warm, citrusy, faintly floral
pungent·warm·citrusy
No. 7Spice
Green cardamom
Floral, citrusy, sweet, cooling, aromatic
floral·citrusy·sweet
No. 95Blend
Harissa
Hot, smoky, garlicky, aromatic
smoky·pungent·warm
No. 5Spice
Paprika
Sweet, mild, fruity, gently warm
sweet·warm
No. 51Blend
Ras el hanout
Warm, floral, complex, deeply layered
warm·floral·sweet
No. 30Spice
Saffron
Floral, honeyed, earthy, faintly bitter
floral·earthy
No. 6Spice
Smoked paprika
Smoky, sweet, deep, gently warm
smoky·sweet·warm
No. 9Spice
Turmeric
Earthy, bitter, musky, mildly peppery
earthy·bitter