Getting started
How to Build a Moroccan Spice Collection
You don't need to buy a whole shelf of spices to start cooking Moroccan food — build the collection in stages, beginning with the few that appear in almost everything and adding more as you explore. This staged approach is cheaper, avoids waste, and means your spices stay fresh because you're actually using them.
At a glance
- Stage 1: cumin, paprika, ginger, turmeric, black pepper (plus cinnamon) — the base of most dishes
- Stage 2: coriander, cayenne, saffron, ras el hanout, orange blossom and rose water
- Stage 3: specialist whole spices (fennel, caraway, cardamom, mace) as recipes demand
- Buy whole and grind fresh; buy ground in small amounts; store airtight and dated
Guide
Stage one, the essentials: cumin, sweet paprika, ground ginger, turmeric and black pepper. These five form the spice base of the majority of tagines, soups and salads, and with them alone you can cook a great deal. Add cinnamon (ground and a few sticks) very early too, since it bridges savoury and sweet across the cuisine. This handful is enough to make chicken tagine, cooked salads, harira and more — start here and cook a few dishes before buying anything else.
Stage two, broadening out: ground coriander for citrusy warmth, a little cayenne or chilli for heat, saffron for special dishes, and ras el hanout as a ready-made complex blend for lamb and festive tagines. For sweets and drinks, orange blossom water, rose water and sesame seeds. Now you can tackle a much wider range — mrouzia, pastilla, pastries — and you've covered most of what Moroccan recipes call for. Stage three is the specialist flourishes you add only as specific recipes demand them: whole spices like fennel, aniseed, caraway, cardamom, mace or grains of paradise.
However you build it, buy well. Purchase whole spices where you can — cumin, coriander, peppercorns — and grind small amounts fresh for far better flavour; buy ground spices in modest quantities you'll use within months, since they fade. A Moroccan or Middle Eastern grocer, or a spice souk if you're travelling, is ideal for fresh, well-priced spices sold loose. Store everything airtight and away from heat and light, and label with dates. Built this way, your collection grows with your cooking, stays fresh, and never becomes a drawer of stale, forgotten jars.
Practical tips
- 1
Start with just five or six spices and cook a few dishes before expanding.
- 2
Buy whole cumin, coriander and peppercorns and grind as you go.
- 3
Buy ground spices in small amounts so they're used before they fade.
- 4
Shop at a Moroccan or Middle Eastern grocer, or a spice souk, for fresh, loose spices.
- 5
Label jars with dates and store airtight, away from heat and light.
Frequently asked questions
What spices do I need to start Moroccan cooking?
Begin with five: cumin, sweet paprika, ground ginger, turmeric and black pepper, plus cinnamon. These form the base of most tagines, soups and salads. Add coriander, saffron and ras el hanout as you branch out.
How do I build a spice collection affordably?
In stages — start with the five or six core spices, cook with them, and add more only as specific recipes call for them. This avoids waste and keeps spices fresh because you're actually using them.
Where should I buy Moroccan spices?
A Moroccan or Middle Eastern grocer, or a spice souk if you're travelling, is ideal — fresh, well-priced and often sold loose so you can buy whole and grind fresh. Buy in amounts you'll use within a few months.
Try the recipes
Put the tip into practice with these free step-by-step recipes: