Spice-heavy blends for moroccan cuisine. Part Arab and Berber-influenced, Moroccan food uses rich, spice-heavy flavors with simple ingredients to create complex dishes Choose between small or large jars: Durable glass jars are reusable and eco-friendly. Airtight silver lids, hand-stamped with spice names, will preserve freshness. Strong, food-safe magnetic components prevent jars from sliding and keep spices safe. Filled with certified organic seasonings, house-blended in small batches. Certified organic seasonings included in this set: Anise Seed – A sweet and aromatic spice used to add depth to both savory and sweet Moroccan dishes. Charmoula – A fragrant mix of herbs and spices, traditionally used as a marinade for fish and meats. Lamb Rub – A robust blend that brings out the best in lamb dishes, enhancing the meat’s natural flavor. Harissa – A spicy chili paste in dry form, perfect for adding heat to tagines, stews, and grilled meats. Tagine Spice – A balanced mix of spices made for slow-cooked stews like the classic Moroccan tagine. Ras El Hanout – The quintessential Moroccan spice blend, bringing together a mix of warm, earthy flavors. White Pepper – Adds a sharp, peppery bite to any Moroccan dish without overpowering the other spices. Adapted from Paula Wolfert's Couscous and Other Good Food from Morocco, 1987. Most Moroccan food is made of humble things: tomatoes, peppers, pumpkin, olive oil, herbs, spices, eggs, honey, grains, couscous, legumes, fragrant waters. There are certain components essential to real Moroccan cooking: preserved lemons, preserved butter (called smen), olives pickled with aromatics, and vegetables preserved in brine or in raipe (a kind of yogurt in which milk is thickened by an element in the hairy centers of wild artichokes). Bread is very important in Moroccan dining, both as food and as an implement for grasping hold of meat or vegetables, swirling them in the gravy of a tagine, and then transporting them to the mouth. I find that Moroccan food always tastes better when eaten Moroccan-style, with the first three fingers of the right hand. The contact between fingers and a hot tagine, fingers and a crisp bisteeya, fingers and a tender mechoui, always adds to the pleasure. I urge everyone to eat a Moroccan dinner this way. Cookbooks to Pair with Moroccan Spices: Simply West African by Pierre Thiam: Highlighting bold, spice-heavy flavors that share roots with Moroccan cuisine, making it a great companion for dishes using harissa and tagine spices. The Saffron Tales by Yasmin Khan: While focused on Persian cooking, this book shares many flavors and techniques with Moroccan cuisine, making it a great complement to spices like anise seed and white pepper. Jar Size Options: Small Jars: 1.75” wide by 2” tall; holds a scant 1/4 cup. Large Jars: 2.5” x 2.5”; holds a heaping 1/2 cup. New to Gneiss Spice? Watch our FAQ videos for tips on choosing the perfect jar size. Once empty, all jars can be refilled through our zero-waste refill program. Additional Options: Labels: Clear spice label stickers can be added here. Storage: Jars adhere to any steel surface. Need wall storage? Purchase a wall plate for easy backsplash mounting. Personalize It: Choose your own spices to personalize a set to your pantry. Sign up for our weekly newsletter to get spice tips, recipes, and behind-the-scenes stories from Gneiss Spice!
