Moroccan chili powder

Native to Central and South America, chili peppers (Capsicum annuum) was introduced to the Maghreb in the 16th century after the discovery of the New World. Quickly adopted in Moroccan cuisine, it has become an essential spice, both for its flavor and for its ability to enhance dishes with heat and intensity.

THEMoroccan chili pepperis today recognized for its aromatic quality: dried and ground in an artisanal way, it embodies the generosity and energy of traditional Maghreb cuisine.

To enhance stews

A pinch of chili powder adds heat and intensity to tagines, couscous, stews and legume dishes.

In sauces and marinades

Combined with garlic, lemon and olive oil, it adds power and depth to sauces and marinades for meat or fish.

In soups and broths

Chili peppers liven up vegetable soups, veloutés and broths, diffusing a lively and aromatic heat.

As a final touch

Sprinkled just before serving, it colors and enhances hummus, salads, grilled vegetables and eggs.

In sweet association

It pairs amazingly with chocolate, honey or dried fruits, creating contrasting and refined flavors.

Chili peppers around the world, 5 traditional recipes:

🇲🇦Morocco - Spicy Chili Tagine: meat or vegetables simmered with intense heat.
🇲🇽Mexico - Chili con carne: beans and meat spiced with chili.
🇪🇸Spain - Salsa brava: hot sauce served with patatas bravas.
🇹🇹Trinidad and Tobago - Caribbean Hot Sauce: essential condiment made from chili pepper.
🇲🇽Mexico - Hot Chocolate with Chili Pepper: traditional spicy and comforting drink.