Huile d’argan

Ground nut and roasted kernel oil whipped until it goes pale and thick.

Sugar is what stops a roasted-kernel paste tasting like a savoury sauce.

Roasted argan is nut-oil at maximum; a spoonful over steam is the whole seasoning.

Dip it plain. The oil is expensive enough that nothing else belongs in the bowl.

Roast the root, dress it warm. The oil supplies the toast the oven missed.

Cinnamon, orange segments, a slick of kernel oil. Morocco calls it a salad.

Safranal needs fat, and this one has enough roast to stand next to it.

Salt-fermented rind is harsh alone. Kernel fat rounds it without hiding it.

Dried-fruit sugar over roasted nut. The whole souk stall on one plate.

The oil carries a faint caprylic note itself, so this doubles down on purpose.

Roasted kernel pyrazines under cocoa, with the argan supplying all the salt.

Raw shellfish sugar under roasted kernel fat. Morocco has not tried it yet.