moroccan cuisine

Moroccan cuisine is usually a mix of Amazigh, Andalusian, and Mediterranean cuisines, and sub-Saharan influences. It uses spices extensively.
Moroccan cuisine is usually a mix of Amazigh, Andalusian, and Mediterranean cuisines, with slight European (French and Spanish) and sub-Saharan influences. Spices are used extensively in Moroccan food.
Common spices include cinnamon, cumin, turmeric, ginger, paprika, coriander, saffron, mace, cloves, fennel, anise, nutmeg, cayenne pepper, fenugreek, caraway, black pepper and sesame seeds. (Twenty-seven spices are combined for the famous Moroccan spice mixture ras el hanout.)
Common herbs in Moroccan cuisine include mint, parsley, coriander, oregano, peppermint, marjoram, verbena, sage and bay laurel.

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