The heart of Algerian cuisine Tagine and couscous are among the most popular dishes in North African cuisine, and the secret to their unforgettable flavor lies in the blend of spices. Traditional Algerian spices for tagine are warm and deeply aromatic—a reflection of the country's diverse culinary heritage.
Essential spices for an authentic tagine For an authentic Algerian tagine, start with a base of ground cumin and coriander, which add earthy depth. Paprika and turmeric add warmth and color, while cinnamon contributes a subtle sweetness that perfectly complements meats like lamb or chicken. One of the most characteristic Algerian spices for tagine is ras el hanout—a blend containing several spices.
Bringing couscous to life Couscous dishes often share a similar spice profile, but with a bit more freshness. Dried ginger and black pepper are often used to add a gentle spiciness. Turmeric gives couscous its golden color and fragrant aroma.
Flavors that round off the dish Adding garlic, onions, and fresh herbs like parsley refines the spices and creates a harmonious flavor experience. Bring the taste of North Africa into your kitchen with our Algerian spices for tagine and couscous.
