Moroccan spices: saffron, cinnamon and ginger

In this article: saffron, cinnamon and ginger, their traditional uses in Morocco, how to use them and general precautions.

Saffron (الزعفران)

Taliouine saffron flavours tagines, rice and tea.

How to use: A pinch in cooking, or a little as a light infusion.

Cinnamon (القرفة)

Cinnamon is dusted on pastilla, seffa and coffee.

How to use: A pinch in cooking, or a little as a light infusion.

Ginger (الزنجبيل)

Ginger is part of ras el hanout, added to tagines and harira, or brewed as a warm drink with lemon and honey.

How to use: A pinch in cooking, or a little as a light infusion.

Saffron in a daily routine

• Keep saffron near the stove to add it easily to daily dishes.
• Keep it simple: one or two regular steps beat many irregular ones.
• Watch how your skin or hair responds and stop if any irritation appears.

How to choose and store saffron

• 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 saffron in an airtight container away from light, heat and moisture.
• Always use a clean, dry spoon.

Simple ways to cook with saffron

• In a tagine: a pinch with onion and olive oil at the start of cooking.
• Start with a small amount and try saffron in one recipe before making it a habit.
• At family gatherings, saffron can be served with tea or a traditional breakfast.
• Write down the recipe and amount you like so you can repeat the same taste.

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.

Note: general, traditional information only, not medical advice; it does not replace a doctor.