December 10, 2014 | Featured Instructor

Moroccan cuisine is steeped in a deep and diverse culinary history dating back to medieval times. The food is vibrant, warming and welcoming. Morocco is most well-known for significant use of spices, herbs and aromatics. Traditional and modern culinary styles were influenced by the Berbers of North Africa, Europe and the Middle East, giving us an exotic, intriguing and refined cuisine. Morocco was located in the area of the spice routes, lending to this extensive use of spices. If you look up a traditional recipe for Ras el hanout (meaning “head of the shop”), you would find an ingredient list of 25 or more different spices including coriander, ginger, paprika, allspice, mace, cinnamon, cumin, mustard seed and pepper. You may also find dried lavender buds and rose petals in some of the more traditional blends. It just depends on if you are creating a savory or sweet dish. Saffron, in particular, is considered the most prestigious and the most widely used spice in Moroccan cooking. Each deep orange to deep red-colored thread, or “stigma,” is hand-harvested from a specific species of crocus flower, and gives to food a beautiful, deep yellow hue. The flavor of saffron?  Well, the flavor is really indescribable!

Discover this world cuisine with instructor Felicia Cordier at her class, Flavors of Morocco, on Thursday, January 22 from 6 - 8 pm. You'll even create our own Moroccan spice blend to take home!

felicia cordierGUEST BLOGGER: Felicia Cordier
Felicia is a registered dietitian and licensed nutritionist with 20 years of experience in the field of nutrition. She gained her culinary expertise from cooking with her mom, starting at the age of seven. She loves to teach nutrition with an integrative and holistic approach using cooking classes as her way to promote wellness based on food choices. She is also a certified personal chef and a certified food safety manager. Felicia is available for private and small group cooking classes, food safety assessments and private nutrition consultations. For more information, please click on the link to her website:


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