Gourmet Moroccan Paste

Perfect for lamb tagines, roasted chicken, grilled fish, vegetable couscous, spiced meatballs (kofta), roasted root vegetables like carrots and parsnips, chickpea stews, as a rub for lamb chops before grilling, stirred through yoghurt for marinades, mixed into rice pilaf, or added to lentil soups. It brings authentic North African flavour to home cooking effortlessly.

Bitton's Moroccan Spice Paste is crafted with respect for traditional North African flavours, using authentic spice blends including cumin, coriander, paprika, and cinnamon. While adapted for Australian palates and using premium ingredients, it maintains the aromatic complexity that defines Moroccan cuisine. It's genuinely gourmet, not a pale imitation or overly anglicised version.

Traditional Moroccan spice blends typically include cumin, coriander, paprika, cinnamon, ginger, turmeric, and sometimes cardamom or cayenne pepper. Premium pastes may include preserved lemon, garlic, and olive oil to create a workable paste. The exact blend varies by recipe and region within Morocco, but these core spices create the distinctive warm, aromatic profile.

Yes, Moroccan spice paste makes an excellent marinade base. Mix with olive oil and yoghurt for chicken or lamb, creating tender, flavourful meat. Marinate for at least 2 hours or overnight. The paste's spices penetrate the meat while yoghurt tenderises. It's particularly good with lamb chops, chicken thighs, or fish like salmon.

Unopened spice paste stored in a cool pantry lasts 12-18 months. Once opened and refrigerated, use within 2-3 months for optimal flavour potency. The oil content helps preserve it, but spices gradually lose intensity over time. Use clean utensils to prevent contamination. If it develops off smells or mould, discard. Store tightly sealed.