Answer:
They use alot of cumin, coriander, cinnamom, cloves, saffron, harissa, baharat,
berber spices:
nutmeg, cloves, fenugreek, ginger, ajowan seeds, coriander, cumin, black pepper, allspice, cardamom, Ethiopian chili pepper...
Ras El Hanout:
Ingredients from over 30 different herbs and spices include:
Grains of Paradise, Lavender, turmeric, ajawan seed, kalajeera, ginger, galangal, oris root, rose buds, monk's pepper, cinnamon, spanish fly and more!
Zahtar is an aromatic herb and spice mixture
I've used ground Corriander and ground Cumin within Moraccan stuffed peppers.
Here are some typical Moroccan spices: coriander, cumin, cinnamon, paprika, caraway, cayenne, turmeric and saffron. Herbs like parsley and cilantro are also used closely, as are citrus juice and zest and preserved lemons.
Harissa is a spice soft mass that is unforced to make and can distribute a dish a Moroccan flavor. Here is a good recipe: http://whats4eats.com/recipes/r_mi_haris... The website also have a list of typical Moroccan dishes.
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