Helping make tagine in Morocco made me rethink my spice rack

I was on a trip to Morocco last year and ended up helping in a family's home. They showed me how to make tagine from scratch, using herbs they grew right outside. The heat from the clay pot cooked everything slowly, letting the spices blend perfectly. I learned to toast cumin seeds before grinding them, which made a huge difference. Back in my city restaurant, I've started doing the same, and my dishes have more depth. Now, I'm trying to grow my own herbs at the place I work, but it's tough with our space. Has anyone else had a travel experience that changed their cooking style? I'd love to hear how you bring those ideas into your work.

3 comments

3 Comments

lopez.ivan1mo ago

Honestly, my big takeaway from trying to cook new things is that I can turn even fresh spices into a burnt, bitter mess. I tried to toast some coriander seeds after reading a post like this and set off my smoke alarm. My cat still looks at me funny. How do you know when they're perfectly toasted and not just incinerated?

abby_king2224d ago

Okay but is it really worth the fire risk? My kitchen smells like a campfire for days every time I try to toast anything. The difference between toasted and burnt feels like a two second window, and my smoke alarm is way more sensitive than my taste buds. Can't we just use the spices straight from the jar?

marymorgan1mo ago

Wait, you're saying that fresh herbs and toasted spices actually make food taste better? What a wild concept. I guess my jar of dusty paprika from 2018 isn't cutting it anymore. It's like we need a trip to Morocco just to remember that food has flavor. Now I'm eyeing my sad little basil plant on the windowsill with new disappointment. But seriously, that sounds amazing, and I'm jealous of your tagine lessons.