This blend captures the essence of Morocco’s spice routes, combining warm, sweet, and earthy flavours that have defined the region’s cuisine for centuries.
Tagine seasoning evolved alongside Morocco’s iconic clay-pot cooking. The slow-cooked stews date back to the Berbers, with spices introduced via 7th-century Arab trade routes. The blend’s complexity mirrors Morocco’s position as a historical trading hub, where merchants exchanged spices from across Africa, the Middle East, and beyond. The inclusion of precious saffron and cinnamon speaks to the dish’s royal connections in Moroccan palaces.
Rub on lamb, chicken, or fish before slow-cooking with apricots, olives, or preserved lemons. Elevate chickpea, eggplant, or squash stews. Massage onto kebabs or merguez sausages. Toss with carrots, sweet potatoes, or cauliflower. Stir into semolina or rice for instant flavour. Add to burger patties, salad dressings, or even hot chocolate.
