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EveryMasala

Spices of Marrakech

A red city of southern Morocco whose medina souks sell ras el hanout, cumin, saffron and preserved lemons in pyramids and sacks.

Marrakech

Traded and grown here

Ras el hanoutSaffronCuminPreserved lemon

Best time: March to May, and September to November.

Marrakech was a caravan terminus at the foot of the Atlas. Its medina has souks grouped by trade, and a spice quarter near Rahba Kedima, where herbalists and spice sellers display their goods in heaps.

Marrakech
Photo: CS.D., CC BY-SA 3.0, via Wikimedia Commons

Spices and trade

Ras el hanout, meaning head of the shop, is a mix that can have a dozen or more spices, such as cumin, coriander, ginger, turmeric, cinnamon, cardamom, pepper and rose buds, and each seller has a house recipe. Saffron from Taliouine, cumin, paprika and preserved lemon are other staples.

The place and its people

Moroccan cooking is known for tagines, couscous and pastilla, built on layers of mild spice rather than heat. Harissa is more common in the east and Tunisia.

Visiting

Jemaa el-Fnaa square and the souks beyond are the heart of the medina. Bargaining is normal, and sellers may offer to blend a mix for you.

A trail idea for Marrakech

  1. Rahba Kedima See herbalists and spice stalls.
  2. A spice seller Smell ras el hanout blends.
  3. Jemaa el-Fnaa Eat at the evening food stalls.
  4. A tagine meal Eat a slow-cooked tagine.
About this page

Written by the EveryMasala desk with AI assistance. Background: "Marrakesh" on Wikipedia. Opening hours, markets and tours change; check locally before travelling. If something is wrong, tell us.

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