WHEAT
388 G
Quantifying culinary diversity across countries.
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Grains
Fish and seafood
Produce
Eggs and dairy
meats
Sugar, fats and nuts
Grains 452 G
388 G
13 G
26 G
16 G
1 G
2 G
0 G
0 G
6 G
Grains 698 G
488 G
8 G
122 G
78 G
0 G
1 G
1 G
0 G
0 G
Produce 1087 G
7 G
595 G
181 G
304 G
0 G
Produce 686 G
20 G
267 G
107 G
241 G
0 G
Meats 172 G
49 G
26 G
70 G
10 G
0 G
17 G
Meats 108 G
59 G
0 G
22 G
14 G
5 G
8 G
Fish and seafood 16 G
15 G
1 G
Fish and seafood 50 G
49 G
1 G
Eggs and dairy 668 G
35 G
612 G
21 G
Eggs and dairy 114 G
24 G
84 G
6 G
SUGARS, FATS AND NUTS 184 G
5 G
148 G
0 G
27 G
4 G
SUGARS, FATS AND NUTS 148 G
15 G
94 G
0 G
36 G
3 G
DILL
OREGANO
SUMMER SAVORY
TARRAGON
ZIZIPHORA
BAY LEAVES
CILANTRO
MINT
PARSLEY
THYME
DILL
OREGANO
SUMMER SAVORY
TARRAGON
ZIZIPHORA
BAY LEAVES
CILANTRO
MINT
PARSLEY
THYME
CARAWAY
FENUGREEK
SUMAC
ALLSPICE
BLACK PEPPER
CINNAMON
CORIANDER
CUMIN
DRY CHILI
PAPRIKA
ANISEED
CLOVES
FENNEL SEED
GINGER
GREEN CARDAMOM
MACE
NIGELA SEED
SAFFRON
TURMERIC DRY
CARAWAY
FENUGREEK
SUMAC
ALLSPICE
BLACK PEPPER
CINNAMON
CORIANDER
CUMIN
DRY CHILI
PAPRIKA
ANISEED
CLOVES
FENNEL SEED
GINGER
GREEN CARDAMOM
MACE
NIGELA SEED
SAFFRON
TURMERIC DRY
ROSEWATER
GARLIC
ONION
TOMATO
CHILI PEPPERS
GINGER
LEMON
ORANGE WATER
ROSEWATER
GARLIC
ONION
TOMATO
CHILI PEPPERS
GINGER
LEMON
ORANGE WATER
DRIED YOGURT
FRUIT MOLASSES
LAMB FAT
POMEGRANATE MOLASSES
TAHINI
YOGURT
TOMATO PASTE
ARGAN OIL
CLARIFIED BUTTER
DATES
FERMENTED BUTTER
OLIVE OIL
OLIVES
PEPPER PASTE
PRESERVED LEMONS
TAMARIND
DRIED YOGURT
FRUIT MOLASSES
LAMB FAT
POMEGRANATE MOLASSES
TAHINI
YOGURT
TOMATO PASTE
ARGAN OIL
CLARIFIED BUTTER
DATES
FERMENTED BUTTER
OLIVE OIL
OLIVES
PEPPER PASTE
PRESERVED LEMONS
TAMARIND
Moroccan cuisine combines sweetness with savor and adds spiciness without overwhelming heat. Cumin, coriander, saffron, ginger, and cinnamon are the main spices that give a distinctive profile compared to more subtle Mediterranean cuisines. Dried and fresh chili peppers are used lavishly; mint, fresh cilantro, and parsley freshen up dishes; bell peppers, tomatoes, onions, and garlic prevail in aromatics; olives and preserved lemons bring a tangy kick. Orange flower, jasmine, and rose petals water infuses exotic aromas into desserts.
RAS EL HANOUT – a dried spice mix popular in Morocco, Tunisia, and Algeria, blends from a dozen to 80 spices. The name means “head of the shop” – the best spices the seller has to offer. Each shop, company, or family may have their own blend. Common ingredients, though, include cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander, black pepper, sweet paprika, fenugreek, and turmeric.
LA KAMA – a lesser-known but traditional Moroccan spice blend that includes black pepper, turmeric, ginger, cinnamon, and nutmeg.
Also popular in Moroccan cooking are:
Levantine ZA’ATAR – dried oregano, thyme or marjoram, sumac, sesame seeds, salt.
Arabic BAHARAT – black pepper, cumin, coriander, cinnamon, cloves, cardamom, nutmeg, paprika.
HARRISA, a hot chili pepper paste made from a variety of chiles, could be the baklouti, guajillo, anaheim, chiles de arbol peppers, along with garlic, coriander, caraway, cumin, and lemon juice (or preserved lemon) and olive oil and is widely used as a marinade, dip or sauce.
CHERMOULA is a marinade and relish used in Moroccan, Algerian, Libyan, and Tunisian cooking, it slightly reassembles the Latin American chimichurri. In Morocco its often used for fish. Frequent ingredients include fresh cilantro, garlic, olive oil, lemon juice or preserved lemon, cumin, paprika, chili peppers, salt. It can come in different hues and tones: green (without paprika and red elements, with red tone due to sweet paprika or harrisa and yellow tone due to turmeric (source).
Moroccan cuisine is exclusive with four distinct cooking styles that are both cooking techniques and flavor combinations on the same time: m’hammer (red), m’chermel (marinated), m’qali (fried) and q’dra (skills).
M’HAMMER is a classic way of preparing tagine in which roasted meat is doused in a sauce made of onions, paprika, and cumin. A generous amount of paprika is used, giving sauce a brownish red color, and the meat is cooked in the sauce, its later taken out, charred under the broiler (source) and put back.
M’CHERMEL is a cooking style that is characterized by marinating food in chermoula sauce.
After marinating, food can be cooked in any other style, but the term m’chermel describes the process and style of cooking with this particular marinade.
European tradition cooks usually pan-brown the meat in the beginning before stewing. M’QALLI method is vice versa – first, the meat is stewed, and when it absorbs the broth and becomes tender, is fried. Compulsory spices are ginger, saffron, and turmeric.
Q’DRA is also the name of deep cookware unique for this type of cooking. It involves cooking meat very slowly, until it becomes exceptionally tender. This will be considered the most casual cooking technique; literally what Moroccans will prepare almost every day. (source) A liquid yellow broth is made with saffron and turmeric, pepper, cinnamon, parsley, and smen, while paprika and ginger are never used for this style.