No salt, No sugar, No fillers, 100% Deliciousness
A Fusion of Ethnic Signature Flavors of North Africa    


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Heroccan Herblends are the 18 basic spices used in Moroccan cuisine. 

Here are some serving suggestions for HEROCCAN Herblends:


Butternut Squash cut in 1.5" squares.

Carrots Cut into angled wedges

Celery Cut into angled wedges

Green Beans whole or cut in half

Onion Cut into wedges 

Parsnips Cut into 1" square

Peppers 1" rings

Summer Squash Cut into 2" squares.

Select a combination of 3 the preceding vegetables. 
Cover the bottom of a large pan with a lid or a tagine pot with
 Grape Seed oil on medium high heat. 
When the oil is warm add a TABLESPOON or two

of the Heroccan Herblend. When you can smell the spices
Add the vegetables and heat them without cooking or browning them. 
Add vegetable or chicken stock, cover and cook until tender.


Chickpeas and/or raisins can be added to taste.
Nuts original to the culture:  pistachios, pine nuts, almonds.

Traditional grain in North Africa is Cous Cous, this is a gluten pasta,  
substitute the cous cous with Quinoa or Millet and here's how:

Place a little toasted sesame oil in the bottom of a sauté pan 
on medium high heat that has a lid. Add one cup or Millet 
and toast it, add 3 cups of water, lower the heat, put on the

lid and cook for 35 minutes until tender. 
Cook 1 CUP of QUINOA according to the package directions, once cooked add 
1 TBS of Heroccan and 1 TBS of toasted sesame oil.

Everything else you need to pull off a great Moroccan Meal: COOKING TOOLS:

Tagine pots, ceramic pot with a lid or a large pot with a tight fitting, oven proof lid. The cone shape lid of the Tagine pot allows foods to cook while the vapor

rises up and drops back down, basting the food with it's own juices, creating a tender and flavorful result. You can use a ceramic pot with a lid in the oven or on the stove.

Harissa - Spicy Moroccan 'ketchup' added while cooking and as a condiment added at the table, nice heat. Preserved Lemon with Oil Cured Black Olives or Green Olives.

Preserved Lemon and olives are a popular combination with Poultry or Lamb Tagines. Fresh cilantro is added to the top of most everything being served. Dried Fruits: Apricots, Dates, Prunes, Raisins.

Traditional Moroccan Proteins: Chickpeas, Chicken, Lamb, Merges Sausage (Lamb) Traditional Moroccan recipes suggest 'pigeon' which really refers to quail or Cornish game hens.

HEROCCAN for Poultry and Lamb: Optional add-ons: Lemon juice, (Harissa will add heat).

MARINADE for Chicken, Lamb, Shrimp: Place 2 TBS. HEROCCAN in a bowl or plastic bag and marinate for 2 hours. Cut all fat and grizzle off a boneless lamb leg and cut it into 1.5" pieces.

Chicken, 1 pound boneless and skinless cut into 1 inch pieces cover with olive oil and 2 TBS. of HEROCCAN and lemon juice. or Add HEROCCAN to 1/4 C Toasted Sesame Oil.

or 1/4 Cup of Olive oil, 1 TBS. HEROCCAN, and Lemon Juice from 2 lemons.


HEROCCAN Salad Dressing: For lettuce use Blood Orange or Lemon Olive Oil or Toasted Sesame Oil, with citrus juice, add slivered almonds and raisins. And Shredded Carrot and Raisin Salad:

Add 1 teaspoon of HEROCCAN to Blood Orange or Lemon Olive Oil and orange juice. Pour over shredded carrots and raisins, top with fresh cilantro.


 Sprinkle on meat or whole chicken on top of a coat of olive oil onto lamb or poultry before you put it into a pot with a lid. Surround with vegetables from the list, add a little liquid to the bottom

of the pot and cook at 300 degrees for several hours until tender.

Suggested Beverage:Mint Tea. Heroccan pulls the meal into a tent under the huge desert sky. You will hear the wind through the palm trees and the camels baying while you lick your fingers clean.

Herblends guarantee:

  •  Enhance flavor without masking the main ingredients.
  •  Tie the flavors of a meal together while giving you the choice to accentuate flavors with add-ons.
  •  Replace many jars of spices with a few shakes of the wrist from our one jar.
Please take a bow when complimented and say "Thank you"....Herblends."

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