Berbers are the indigenous population of Morocco, whose culinary roots have absorbed the influences of early traders, invaders, refugees and colonizers. The Arabs brought the spices of the East, such as ginger, caraway and cumin and they introduced the idea of matching sweet and sour, using honey and fruit, to impart a taste they adopted from the Persians. It is this sweet and sour taste, combined with spices, that gives the Moroccan tagines their own distinctive flavour. The Moors who were expelled from Spain introduced tomatoes and paprika, and the Jewish refugees fleing the Spanish Inquisition brought with them preserving techniques, hense the ubiquitous 'preserved lemons'. The Ottoman Turks left their mark of sophisticated pastry making and the the Spanish and French had a lasting influence on the cooking styles, such as soups and sophisticated fish dishes. Most of all, Moroccan cuisine is about sharing. It is perfect for events, a romantic dinner or a night with good friends. What can be more exquisite and refined than a table with a variety of rich and nutricious tagine dishes in artfully colored tagine vessels?