So, when I bought the Mourad cookbook, and read through it, it soon hit me that I could hardly cook anything in the book because frequently he calls for specific local ingredients. Like his recommendation that you take a "dry farmed early girl tomato" and slow roast it for hours so it looks kind of like a fresh tomato, but really it's a balloon full of exquisitely flavored tomato sauce.
And even a recipe like sauteed scallops has spices exotic enough that I hadn't heard of them.
So I ordered $50 worth of spices including Vadouvan, Berbere, Chermoula, powdered Harissa, Ras al Hanout, etc. and yesterday the Vadouvan arrived.
We have enough people here that are intrigued by Mourad that I imagine some people have tried his interesting approach to spicing?? He often uses spices that have nothing to do with Morocco -- Berbere, despite the name, is Ethiopian. And Vadouvan is from the part of India which was colonized by the French, really a sort of cooked curry with shallots etc. and then powdered.
I'm looking forward to experimenting now that I have Vadouvan. He says you can simply sprinkle it on eggs or salad and get a wonderful result. But he likes it best in a brown butter sauce, which goes with several kinds of meat as well as being good for breads.
What's your experience with these spices??