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Spices are essential for Moroccan dishes

Spices are essential in Moroccan dishes

There are many different sources of ideas caterers can turn to when looking to bring a new range of dishes to their restaurant's menu.

Our resident expert Chef Steve says one of his key professional inspirations is researching the culinary traditions of other cultures.

So why not try something that is slightly less of a mainstay in the nation's collective palette than something like Indian curries?

In an article for the Independent, celebrity chef Mark Hix recommended a chicken tagine with peas and fennel, which has its origins in Morocco.

African spices are essential in this kind of meal - and Mr Hix specified that cardamom, coriander, cumin, paprika and saffron will all be necessary for this recipe, as well as fennel.

Here at Schwartz for Chef, we really advocate culinary innovation, so why not try and bring your own twist to this meal with new combinations of culinary spices?

Related Products: Chopped Garlic in Oil, Fennel Seeds, Ground Ginger, Paprika, Saffron

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