Turmeric is a familiar item in Moroccan homes; here is its traditional use, how to use it and the precautions.
Turmeric (الكركم (الخرقوم))
Turmeric (kharqoum) gives tagines and harira their yellow colour.
How to use: A pinch in cooking, or a little as a light infusion.
How to add turmeric to your recipes
- In a tagine: a pinch with onion and olive oil at the start of cooking.
- Write down the recipe and amount you like so you can repeat the same taste.
- Start with a small amount and try turmeric in one recipe before making it a habit.
- At family gatherings, turmeric can be served with tea or a traditional breakfast.
Quality and storage: turmeric
- Buy enough for a few weeks so it stays fresh and fragrant.
- Choose a product with a clear origin and a label showing ingredients, size and date.
- A natural smell and colour are good signs; avoid anything that smells off or looks damp.
- Keep turmeric in an airtight container away from light, heat and moisture.
- Always use a clean, dry spoon.
Turmeric, then and now
- Turmeric is one of the products Moroccans have known for generations, with ways of using it passed down in families.
- Names vary by region, between Arabic, Amazigh and Darija, but the customs are similar.
- Today the same traditional products come with clear labels and home delivery.
- In the souks of Fes, Marrakech and Essaouira, the attar (herbalist-grocer) displays herbs, spices and oils in sacks and bottles.
General precautions
- Pregnant or breastfeeding women, children and anyone on medication: ask a doctor first.
- Patch-test oils and skin products on a small area; avoid the eyes.
- Store cool and dry, out of reach of children.
- Moderation first; herbs do not replace a varied diet.
General, traditional information only; not medical advice.
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