Virtuoso Insights - June/July 2008 - (Page 27) A s anyone with an appetite for travel will tell you, getting a taste of the local cuisine is the best way to discover the singular flavors and subtle nuances of a region. In Morocco, this is enticingly true. From its boisterous markets teeming with fragrant spices to its steaming tagines (stews) and esteemed tea rituals, this colorful North African country has enchanted visitors for centuries. Due to its location on the ancient Arabian spice route, Morocco has long been known for its spice-infused cuisine. Among the most popular spices: karfa (cinnamon), kamoun (cumin), kharkoum (turmeric), skignbir (ginger), tahmira (paprika), kasbour (coriander), and zaafrane beldi (saffron). You’ll taste them in the exotic stews, the sweetened salads, and the savory pastries that are mainstays in Moroccan homes and on restaurant menus. In the ancient capitals of Marrakech and Fez, begin your culinary odyssey with a stroll through the seductive spice souks (markets). Prepare yourself for a kaleidoscope of colors, a cacophony of sounds, and a collision of intoxicating aromas. This is sensory overload at its best — and a photo op if ever there was one. Indeed, there’s something almost unreal about those cone-shaped mounds of blazing red paprika, fiery cayenne pepper, and bright yellow turmeric that rise from baskets or pots at the front of the shops. Look for ras el hanout (“best of the shop”), a mixture of spices — anywhere from ten to one hundred — that vendors make exclusively for their shops. The recipes for ras el hanout are always a secret, and no two are ever the same. P Virtuoso insights 27
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