Moroccan food is well renowned for being incredibly diverse, thanks to the strategic location and interaction with other cultures over the centuries.

The food has Berber, Moorish, Arab and Mediterranean influences.

And every single Moroccan region has its own features that distinguish it from others.

Fes cooking for example, its particularity lies in the amalgamation of sweet and salty by the use of fruit and vegetables together.

Spices such as caraway, coriander, pepper, paprika, and cinnamon are also use skillfully, and you can find them in the most famous local dish, the pastilla.