Moroccan cuisine has been enriched by the many aspects of its long and eventful history and over the centuries has been refined into a fascinating blend of Arab, Berber, Middle Eastern, Moorish, Iberian, Mediterranean, African and Jewish influences which is uniquely Moroccan.
Spices hold pride of place in any Moroccan kitchen and are used skillfully to create a variety of distinctive flavors to tempt any palate. Common spices include cumin, cinnamon, turmeric, ginger, paprika, aniseed, pepper, coriander, sesame seeds, saffron and mint. Couscous plays an important role in Moroccan cuisine and is gaining popularity world-wide.