Introduction

Few places on earth are defined by their color and aroma more than Marrakech. Marrakech souks or marketplaces are a labyrinth of vibrant stores and merchants, tantalizing aroma, and a tapestry of sounds that define the heart and soul of Morocco. Such places also bear the heart of the country's culinary scene, with the varied availability of African spices. Overall, the marketplaces of Marrakech are a wholesome sensory experience guaranteed to enchant visitors and make a place in their memory. From the 11th century to the modern world, these souks stand as a testament to cultural exchange and the evolving culture of North Africa.

The Heart of the Spice Trade: Souks of Marrakech

Marrakech souks are the interconnected traditional and open-air marketplaces that are located at the heart of the city. The souks form an integral part of Moroccan culture and have been a fulcrum marker for their trade since the 11th century. The marketplaces serve as a trading hub and a community center for the local population, as culture and commerce get intertwined. Since medieval times, the souks have provided livelihood and a sense of belonging to the people of different nationalities.

Through these marketplaces and trading points, foreign spices began to infiltrate Moroccan society, among other things. Most of the spices came from Mediterranean traders who used them as currency to buy textiles, ivory, and salt from the marketplaces. These spices eventually made their way into Moroccan cuisine and influenced the creation of new spice blends in the country. These African spices stand the test of time and bear proof of intercontinental trade and cultural diffusion through these marketplaces. Morocco’s rich culinary history begins in these souks and spreads throughout the globe. Traders selling varied spices out in the open still form a major attraction for the marketplace and thus have become the heart of the spice trade in the country.

Signature Moroccan Spices and Their Uses

Spices in Marakech’s souks are its prime attractions, with traders selling piles of the condiment in beautifully designed baskets. Some of the main spices that are sold in these markets are as follows:

Cumin: An earthy and warm spice, cumin is a staple in all Moroccan cuisines, used to flavor both vegetables and meat. It enhances the flavor of tagines, couscous, and grilled dishes, adding a spicy touch.

Turmeric: Turmeric is often used in Moroccan cuisine for its medicinal and anti-inflammatory properties. It is known for its golden colour, and is a major component in many spice blends such as Ras el Hanout.

Ginger: Both pasted and fresh ginger are commonly used in Moroccan cuisine for their zingy and tangy notes. It is commonly used in tagines and couscous for a better texture to the dish.

Cinnamon: Aromatic and sweet, cinnamon adds heat and warmth to dishes such as tagines and couscous. It is also used in savory and sweet dishes such as pastries.

Saffron: Saffron is a premium spice and is used to provide a floral aroma to the dish. Saffron also adds a beautiful golden hue to the dish and is used in traditional Moroccan dishes.

Ras el Hanout: This spice blend is the cornerstone of Moroccan cuisine, with over 20 to 40 dishes. Ras el Hanout is a premium spice blend and is known for its decadent flavour and versatility. It is also generally used in food during festivities and celebrations.  

Bringing the Flavors Home: How to Use Moroccan Spices

Begin with Tagines

Tagines are slow-cooked meals prepared by steaming the ingredients in an earthen vessel. This traditional dish from Morocco is typically made with meat and vegetables. Ras el Hanout is the primary spice used in this dish, but other spices, such as chili peppers and paprika, are also included. Tagines can be prepared with multiple combinations, such as chicken tagines with lemon, lamb tagines with apricots, and vegetable tagines with chickpeas and raisins.

Spice Up with Couscous

Couscous is the most famous Moroccan vegetarian dish in the world. The dish is simplified and traditionally has raisins and almonds. Spices added to the dish include ras el Hanout, cumin, and turmeric. You can also add dried fruits, vegetables, and nuts to the mix. Try pairing a couscous dish with shrimp and Moroccan seasoning, which is the latest trend among culinary experts. The shrimp's sweet flavor would go well with pasta and the spices added to the dish.

Stir up a Moroccan Spice Rub

Moroccan spices are made by combining the commonly used spices such as cumin, coriander, paprika, cinnamon, ginger, etc. The spice rub is generally used as a marinade for grilled meat and is well-known for its spicy and aromatic properties. The spice works well with lamb legs and beef. Remember to roast the spices before mixing them to get a better smoky flavour from them. You can make the spice rub from scratch or buy the curated Moroccan spice online.

Make Harissa

Harissa is a chilli pepper paste used as a condiment for many Moroccan dishes, but it originated in Tunisia. It is most commonly used in tagines and as a dip for many other snacks. The flavour packs a punch and can be made by combining dried chilli peppers, cumin, coriander, and garlic. However, Moroccan dishes use less Harissa and keep the amount moderate to balance the flavours.

Experiment with Spice Blends

Spice blends in Morocco have specific recipes and thus can be experimented with additions and removals. Using cumin, garlic, coriander, and paprika as the base can be beneficial as they have a diverse flavour profile. Use existing spice blends in new dishes to bring out new combinations. Buy Moroccan spice online with pre-made and customized flavour combinations, or you can start from scratch.

Conclusion

Marrakech souks are the lifeline of Moroccan culture and helped breed the rich culinary history. Through trading throughout centuries, Morocco has evolved its usage of spices by bringing in foreign culinary ingredients and techniques. New dishes were formed and reformed with the cultural exchange. From tagines to vegetarian couscous, you can experiment with the dishes by adding new ingredients or new techniques and changing the flavor profile. Morocco’s culinary field is as colourful as the Marrakech souks and is adventurous on its own.