Drawing its blends of flavour from Berber, Andalusian, and Mediterranean cuisines with hints of European and sub-Saharan influences. But just like India and Ethiopia, spices are used extensively in Moroccan cuisine. Some of the most commonly used spices include cumin, turmeric, cinnamon, saffron, nutmeg, paprika, ginger, anise, and fenugreek. The country also produces a variety of Mediterranean fruits and vegetables, but wheat is the staple grain while common meats include beef, lamb, goat, mutton, chicken, and seafood.
Moroccan Food Fuses a Variety of Culinary Influences
