Moroccan cuisine relies on four fundamental spices: cumin, ginger, paprika, and cinnamon. Alongside these, several other spices find frequent use, including turmeric, coriander, black pepper, and cloves.
These spices contribute distinct flavors and aromas that enhance the richness of Moroccan dishes. They can be combined in different ways to produce a variety of flavours. For instance, the blend of ginger and cumin lend a spicy note, whereas cinnamon and paprika together create a sweet and smoky taste.