The bliss of cooking:

“According to Dr Alan Hirsch of the Taste Treatment and Research Foundation in Chicago, 90% of what is perceived as taste is actually smell.”

I enjoy cooking more than I do baking. In my opinion, cooking is an art that satisfies the senses of smell, sight and taste. I smell the ingredients and can imagine already what the final result will taste like.

Being born and raised in Morocco, I grew up to the exquisite smell of delicious meals cooking in our kitchen. My mother was a great cook, I learned a lot from watching her. It wasn’t easy though cooking with her because she was insisting of cooking tings “her way” whereas I have always wanted to experiment with new spices and new ingredients. Needless to say, I found the freedom and the joy of cooking when I left the family house.

The main spices I like to use are : Paprika, Ginger, Cumin, Cury, and Pepper. I think of these spices as the primary colours that constitute the pigment colour wheel of an artist. You can combine them to other dried or fresh herbs or vegetables and they will give you a variety of tasteful experiences.

I enjoy cooking with fresh herbs as much as I can, dried herbs will do too in the winter months (I can’t manage to keep my herbs alive in the house during winter, but this is another challenge 🙂 ) I love the smell and taste of: Coriander, Basil, Rosemary, Thyme, Oregano, Mint, Sage, etc Some of these herbs will bring more freshness to your meals, others more an earthy warm taste.

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