What is the spice tagine?

What is the spice tagine?

Strictly speaking, tagine is the name for the unique conical cooking pot used in Morocco but it’s become known as the generic name for a gently spiced slow-cooked stew often sweetened with dried fruit or honey.

What spices do Moroccans use?

This must-have spice mix in the Moroccan canon typically consists of more than a dozen ingredients. Among the more popular ones are cardamom, cumin, cloves, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, fenugreek, and turmeric.

What does Moroccan seasoning taste like?

Moroccan cuisine tastes like is a mild version of Indian food. Both types of ethnic cuisines are known for aromatic plates. Indian and Moroccan dishes use a similar medley of spices including cumin, paprika, ginger, cinnamon, and saffron.

Is allspice the same as mixed spice?

Mixed spice is much milder than Allspice, and although they are used in similar recipes, we don’t consider them to be interchangeable. For more details on the history, the plant and its processing and use, see The Spice & Herb Bible 3rd Edition.

What is a typical Moroccan meal?

The main Moroccan dish people are most familiar with is couscous; beef is the most commonly eaten red meat in Morocco, usually eaten in a tagine with a wide selection of vegetables. Chicken is also very commonly used in tagines or roasted. They also use additional ingredients such as plums, boiled eggs, and lemon.

Is it worth getting a tagine?

A durable cast-iron tagine is a great option for less-experienced cooks, since they don’t crack or burn as easily as clay. Cast iron might be the most versatile and durable, but they’re also the most expensive. Still, the price might be worth it for something that lasts a lifetime.

Should a tagine have a hole in the lid?

Some cooking tagines have “steam release” holes in the lid. Handmade, rather than manufactured tagines, may not have a steam hole since the lid does not fit tightly to the base and steam can be released during the cooking process. Manufactured tagines are more apt to have tight-fitting lids and require the steam hole.

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