Spices for tagine

This mixture of cumin, sweet pepper, smoked sweet pepper, coriander, garlic, onions, red peppers, hot pepper, and cloves makes it possible to make very good vegetable and meat couscous. It is also a very versatile spice blend, so it can also be used for all kinds of Maghreb dishes. 
 Tagine is a traditional Moroccan dish that takes its name from the terracotta utensil in which it is cooked. It is made with meat (usually lamb, but sometimes chicken or beef), vegetables and spices, cooked over low heat and served with rice or breadcrumbs. The history of the tagine dates back thousands of years, with Berber nomads in Morocco using clay tagines to cook their food in mountainous and desert regions where fuel sources were difficult to find. The tagine was also convenient for travel, as it could be easily transported and heated over campfires. Over the centuries, tagine has become an iconic dish of Moroccan cuisine, with recipes varying according to regions, villages and communities. The ingredients and spices also vary, with the most popular tagines being those made with lamb, chicken, prunes, apricots and honey, fish, potatoes, zucchini, chickpeas, preserved lemons, and raisins. Today, tagine is a popular dish throughout Morocco and is also enjoyed in Moroccan cuisine restaurants around the world. It is often served at receptions and celebrations, and is considered a convivial dish that brings families and friends together. There are many chefs who have created their own versions of tagine, using unique ingredients and techniques to give a personal touch to this traditional Moroccan dish. Some of the most famous tagine dishes from celebrity chefs include: Chicken Tagine with Olives and Preserved Lemons by Californian cookbook author Paula Wolfert: This dish is famous for its complex flavor, with notes of citrus and olives that add a tangy, savory touch to the chicken meat.  Yotam Ottolenghi's Spiced Date and Chicken Tagine: This dish is inspired by Moroccan cuisine, but uses ingredients such as dates and spices to give it a personal and original touch.   Jamie Oliver's Veal Tagine with Apricots and Almonds: This dish is a modern take on the Moroccan tagine, combining tender veal, dried fruit, and spices for a rich and flavorful dish.  Michelin-starred chef Mourad Lahlou's fish tagine with vegetables and black olives: This dish is inspired by his traditional Moroccan cuisine but uses fish as the main ingredient with vegetables and black olives for a tasty and balanced dish.