August 09, 2021 3 min read

Did you know that Moroccan food ranks high on the list of the world’s best cuisines? We’re not surprised - with its abundance of flavours, a careful mix of delicious spices, and incredible variety, Moroccan food brings with it some truly innovative ingredient combinations. And if you’re planning a trip to Morocco, you can be sure that you’re about to enjoy some incredible smells, flavours, and tastes that cannot be compared. In this article, we take a look at some of the most prominent flavours of Moroccan food and drink that can be seen in both restaurants and Moroccan homes. 

Moroccan flavours

When we think of Moroccan flavours, we think of an incredible sweet and spicy blend of spices, with irresistible flavour combinations. Some of the most popular Moroccan spices include cardamom, cumin, cloves, cinnamon, nutmeg, mace, allspice, dry ginger, and chili peppers, amongst many others. 

Fine Cooking tells us what you can expect from the mind-blowing flavours of Moroccan food:

“The complexity of flavors that characterizes Moroccan cuisine reflects many cultural influences in the region. But even though Moroccan cooking enlists a wide variety of spices—ras el hanout, the most exotic blend, may include over 30 ingredients—you can capture the essence of Moroccan cooking without a visit to a North African souk.”

The tastes and smells of Morocco

Morocco is world-famous for its exquisite cuisine and is widely known by tourists as a country that you can quite literally taste and smell your way through as you explore.

Mint tea

Mint tea is one of the most widely known and loved smells of Morocco, and is usually prepared in front of guests. It is considered the drink of friendship and hospitality and holds a very important place in the social relationships of Moroccan people.

FodorsTravel tells us more about the significance of mint tea in Morocco:

“Mint tea is at the very heart of Moroccan cuisine and culture. Whether in cosmopolitan Casablanca or a rural Berber village in the Atlas Mountains, there is one universal truth: thé is served (that's the French word for it; it's called atay in Arabic). Recipes vary from region to region—and even from family to family—but all contain a mix of green tea, fresh mint leaves, and sugar.”

Sardines and other fish and seafood

Morocco is the largest maritime fisheries producer in Africa and the 17th-largest producer of seafood in the world, so it should come as no surprise that seafood is plentiful in Moroccan cuisine.

The Spruce Eats explains how sardines, as well as other fish and seafood, are normally prepared in Morocco:

“The waters along Morocco's extensive coastline provide an abundant supply of sardines, making this tasty, very healthy fish an affordable indulgence. You can keep things ultra simple and simply bake or grill whole sardines, but one of the most popular ways to prepare them is to stuff sardine fillets with a zesty marinade called chermoula and then fry them. It's a treat not to miss, whether as a sandwich filler or as an entreé set out alongside other fish and seafood for a Moroccan fried fish dinner.”

At One World Bazaar, we highlight the beauty of handcrafted goods from around the globe, while striving to eliminate unnecessary waste, and focusing on economic sustainability for our producers. Open for seven weekends in the fall and located in an old barn that’s been converted into an international marketplace, our Bazaar is packed to the rafters with goods from all areas of the globe. Explore our items handcrafted by independent Moroccan artisans here!

One World Bazaar
One World Bazaar



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