HOW DID THE MOORS INFLUENCE SPANISH CUISINE?
The Moorish occupation (711AD–1492AD) left its greatest mark on the region of Spain called Andalucia. Here you will find a cuisine rich with examples of Arab culinary influence. Spices, ingredients, cooking techniques mingled to create a new cuisine. Many of these included sugar and spices. “Introductions by the Arabs were…of fundamental importance to Spain’s future. They are particularly associated with the use of almonds (the essential ingredient for so many Spanish desserts, baked goods, and confectionery items); with the introduction of citrus fruit (including the lemon and the bitter (Seville) orange…sugar cane and the process of refining sugar from its juice; many vegetables, among which the aubergine (eggplant) was outstanding; and numerous spices such as cinnamon, nutmeg, sesame, coriander, aniseed, etc. The Arabs introduced rice to the tidal flatlands of what is now Valencia…The use of saffron in paella is also something whch stems from an Arab introduction.” —Oxford
