Condiments

Dried chilies, garlic, and toasted spices pounded into the ember-red base.

Lemons cured in salt and their own juice until soft, glossy, and intense.

Cilantro, parsley, garlic, and cumin — the marinade the coast runs on.

“Top of the shop” — the many-spice blend of sweet, warm, and hot.

Clarified butter fermented and aged to a pungent, prized depth.

Roasted almonds ground with toasted argan oil and honey.

Toasted hazelnuts, sesame, coriander, and cumin, crushed coarse.

Coriander and caraway ground with garlic and dried chili.

Hot green chilies blended with cilantro, cardamom, and garlic.

Peppers and tomatoes cooked down slow into a sweet-savory dip.

The Libyan-Jewish chili-garlic paste, heavy on garlic, warm with caraway.

Toasted whole spices ground into the warm blend behind a hundred stews.

Hand-chopped green chermoula — herbs, lemon, and cumin for fish.

Turnip spears dyed neon pink by beets in a garlicky brine.

Charred peppers, tomatoes, and garlic chopped into a smoky caraway salad.

Argan kernels toasted, stone-ground, and kneaded until the oil runs gold.

Bitter-orange blossoms slow-distilled in copper into fragrant hydrosol.

Wild cardoon stalks parboiled in lemon water and cured in garlic brine.

Wild hyssop, toasted sesame, and tart sumac whisked with sea salt.

Kairouan’s harissa softened with crushed rose petals and rosewater.

Roasted horn peppers puréed with fenugreek, nutmeg, and garlic.

Garlic cloves poached impossibly low in aged smen until spoon-soft.

Sliced green chilies brined with garlic and bay until tangy-hot.

Meyer lemons packed in salt and coriander for a sweeter, thinner cure.

Chili flakes, garlic, and cumin steeped warm in olive oil.

Kamoun wa melha — crushed toasted cumin and flaky salt for the table.

Toasted sesame and crushed rose petals with salt and raw sugar.

Caper berries lacto-fermented in a garlic-peppercorn brine.

Washed gunpowder tea simmered with spearmint and poured from on high.

Threads toasted brittle, ground with salt, and bloomed in hot water.