How-to guide
How to Build a Moroccan Spice Cabinet — The Essential Dozen
Moroccan cooking draws its warmth from a fairly compact set of spices used in endless combinations. Stock the essential dozen or so, buy them well and store them right, and you can cook most of the repertoire — tagines, couscous, soups and salads — without a special trip each time. This guide sets out what to keep and why. To get the most from them, pair it with how to toast and grind spices, and browse our Moroccan spices index.
About 30 minutes to plan
Step by step
- 1
Start with the workhorses
Begin with the spices you will reach for constantly: cumin and coriander (ideally whole, to toast and grind), sweet paprika, ground ginger and turmeric. These form the backbone of countless tagines, soups and salads. If you buy nothing else, these five will get you a long way into Moroccan cooking.
- 2
Add the warm sweet spices
Next add the warm, sweet notes that give Moroccan food its distinctive character: cinnamon (sticks and ground), plus smaller amounts of allspice, nutmeg and a little clove. These bridge savoury and sweet dishes, from lamb with prunes to sweet couscous, and lift a blend beyond the everyday.
- 3
Include the aromatics and heat
Round out the range with black pepper, whole aniseed or fennel for breads and pastries, sesame seeds for finishing, and a chilli element such as dried chilli or a jar of harissa for gentle heat. A little dried rose or orange blossom water covers the floral, festive side.
- 4
Invest in a little saffron
Keep a small amount of good saffron for special dishes — a pinch transforms a chicken tagine or a festive rice. It is costly, so buy modestly and store it carefully. Because it is expensive and fades, treat it as a prized occasional spice rather than an everyday one.
- 5
Decide on ras el hanout
A jar of ras el hanout, the all-purpose blend, is a useful shortcut, but quality varies. Either buy a good one or, better, blend your own from the whole spices you now stock, so you control it. Either way it earns its place for quick, well-rounded seasoning of meat, couscous and vegetables.
- 6
Buy well and store right
Favour whole spices where you can, buy in modest amounts you will use within a few months, and store everything airtight, cool and dark, away from the heat and steam of the cooker. Well-bought, well-stored spices are what make the difference; a big rack of stale jars helps no one.
Common mistakes to avoid
- Buying dozens of obscure spices while missing the everyday workhorses.
- Stocking large jars of ground spice that go stale before use.
- Storing spices in heat and light beside the hob, so they fade fast.
- Relying on a poor-quality ready-made ras el hanout instead of good spices.
- Treating cheap saffron as everyday rather than buying a little good saffron for special dishes.
Tips from the kitchen
- The five workhorses — cumin, coriander, paprika, ginger, turmeric — come first.
- Buy whole spices where you can and grind fresh for the best flavour.
- Keep a little good saffron for special dishes, stored carefully.
- Blend your own ras el hanout from your stock to control the quality.
- Store everything airtight, cool and dark, and buy modest, fresh amounts.
Questions
What are the essential Moroccan spices to stock?
Start with cumin, coriander, sweet paprika, ginger and turmeric as the workhorses, then add cinnamon, allspice, nutmeg and a little clove for warmth, plus black pepper, aniseed, sesame and a chilli element for heat. A little saffron and a good ras el hanout round it out. That compact set covers most Moroccan cooking.
Should I buy whole or ground spices?
Whole spices where practical, because they keep their aroma far longer and can be toasted and ground fresh for much better flavour. Cumin and coriander in particular are worth buying whole. Some, like turmeric and dried ginger, are usually bought ground. Whichever you buy, get modest amounts and store them airtight, cool and dark.
Do I need ras el hanout if I have the individual spices?
Not strictly, but a good ras el hanout is a handy all-purpose shortcut for quick, rounded seasoning. Since bought blends vary in quality, many cooks prefer to mix their own from the whole spices they already stock, controlling exactly what goes in. Either way, it earns a place for convenience once your cabinet is built.
How should I store my spice cabinet?
Keep every spice airtight, cool and dark, well away from the heat and steam of the cooker, which fade them fastest. Buy in amounts you will use within a few months, especially for ground spices, and keep whole spices for longer storage. Good buying and storage matter more than owning a huge but stale collection.
Learn it hands-on in Marrakech
Reading is one thing; doing it beside a local host is another. Book a Marrakech cooking class, or explore the medina on a guided food tour.