Herbs and spices

Moroccan cooks have used the finely ground barks, seeds, roots and berries in their cooking for hundreds of years. These riches are at our fingertips today, fresh or dried, ground or whole, ready to impart a magic touch to even the simplest dishes. For it is a mistake to think that simple cookery requires nothing more than a pinch of pepper and salt to make it palatable. There are so many more aromatics that we can call on to bring out the utmost in flavour in our everyday fare. And Moroccan cooking will bring you flavouring accents – savant combinations of aromatics, spices and herbs – that will affect your whole culinary palette. Chermoula, for instance, the brilliantly flavoured Moroccan seasoning mixture, is now an everyday flavour intensifier in my kitchen, especially for fish and poultry. This simple seasoning -, a combination of finely chopped onion, garlic, flat-leafed (Italian) parsley and fresh green coriander, sparked with saffron, sweet and hot red pepper (and in the case of pigeons, turkey, duck or game), a hint of cinnamon instead of saffron – will add immeasurably to your cooking.