Spices and seeds: the scent of festive recipes
توابل و زريعة
Eleven spices and seeds for everyday cooking and festive recipes: ground and whole cinnamon, ground and whole ginger, ground coriander, anise, saffron, frankincense and three sesames, white, black and Indian. From harira to sellou, from chebakia to tagine, the pantry essentials, by weight, delivered all over Casablanca.
- 11 products
- from 15 MAD
- weighed to order
- delivery all over Casablanca
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Products: Spices & seeds
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What you'll find here
Ground spices first: Ground cinnamon, Ground ginger and Ground coriander, three staples of Moroccan cooking. Then their whole versions, to grind or infuse at the last minute: Whole cinnamon and Whole ginger. For pastries, bread and sellou, Anise, with its fragrant seeds. Pure saffron, precious, is measured in a few threads. Frankincense, sold under its Arabic name meska horra, comes as small, translucent tears of resin. Finally, three sesames: White sesame, Black sesame and Indian sesame.
Ground or whole?
A ground spice is ready to use but loses its aroma faster; a whole spice keeps longer and releases all its fragrance when you grind or infuse it. For everyday cooking, the ground versions are enough. For special occasions, grinding cinnamon or ginger yourself makes the difference: a small coffee grinder kept for spices does it in seconds. Saffron is bought in threads: crush them just before using, or steep them in a little warm water, which immediately takes on a beautiful color.
In Moroccan cooking
Ginger, cinnamon and saffron flavor harira and many tagines; ground coriander livens up meat, meatballs and vegetables. Anise and sesame go into sellou, chebakia, fekkas and homemade bread. White sesame, toasted for a few minutes in a dry pan, decorates a tagine with prunes or a salad; black sesame gives character to breads and cookies. Whole cinnamon infuses in tea, milk or a syrup. Ground coriander and ginger also go into your homemade spice blends, put together to suit your recipes.
Storing spices and seeds
Light, heat and humidity are the three enemies of spices. Keep them in tightly closed jars, away from the stove and the window. Ground spices keep their full aroma for a few months, whole ones longer: write the purchase date on the jar and you'll see at a glance which ones to replace. Saffron keeps in a small airtight box, dry and in the dark. Sesame seeds, rich in oil, can go rancid in the heat: the refrigerator suits them well, especially in summer.
