Morocco produces a large range of Mediterranean fruits and vegetables and even some tropical ones. Common meats includemutton and lamb, beef, chicken, camel, rabbit and seafood, which serve as a base for the cuisine.
Use of spices
Spices are used extensively in Moroccan food. While spices have been imported to Morocco for thousands of years, many ingredients, like saffron from Tiliouine, mint and olives fromMeknes, and oranges and lemons from Fez, are home-grown. Common spices include karfa (cinnamon), kamoun (cumin),kharkoum (turmeric), skinjbir (ginger), libzar (pepper), tahmira(paprika), anise seed, sesame seeds, qesbour (coriander), maadnous(parsley), zaafran beldi (saffron) and mint.