
The tagine is an art of slowness, and it all starts with its aromatic base. Ginger, turmeric, cumin, a touch of cinnamon and saffron: this blend goes onto the onions at the start of cooking, where the sauce is built that will steep meat and vegetables for hours. The base of meat tagines, chicken with olives and preserved lemon, and seasonal stews. Hand-measured in Morocco, ONSSA-approved.
At the start of cooking on the onions, to build the base of the dish.
More blends for Moroccan cooking
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Sign inAromatic profile : a warm, fragrant profile. Dosage: 1 tsp per 4 servings, adjust to taste. Storage: away from light and moisture.
Hand-measured in Morocco, with no preservatives or colourings.