In Morocco, you can't go two steps without seeing—and smelling—tagine, which refers to both a broad variety of flavorful, slow-simmered stews and the conical cooking vessel in which they are prepared. While you don't need the pot to make the stew, the cookware's pyramid-shaped lid does most of the work for you and produces consistently moist results, condensing and redirecting steam back into food. We love these beautiful unglazed tagines from Casablanca Market: Each one-of-a-kind piece is made of terra cotta, which is porous so it absorbs flavors from every batch and infuses it into food, much like seasoned cast iron. Some tagines will have color variations or small indents in the sides. These aren't defects but rather a result of their traditional production method: Multiple pots in the kiln side by side that are then separated by hand, so each tagine is unique in character. To season before first use, submerge both the pot and lid in water for six hours and let them air-dry completely. Rub the interior of the base and lid with a few tablespoons of cooking oil, then place the tagine in a cold oven. Set the oven to 350°F, bake for 2 hours, and leave the tagine to cool completely in the turned-off oven. As with all clay cookware, your tagine should not be exposed to extreme temperature shock. Rinsing a hot pot under cold water, for instance, may cause it to crack.

These handwoven straw totes are ubiquitous at Marrakech's outdoor markets, but they look elegant and beautiful anywhere. These market baskets are lightweight, durable and generously sized with two sets of leather straps—long and short—so you can carry it over your shoulder or in your hands. Casablanca Market employs Moroccan artisans to make each tote bag by hand out of all-natural materials, so each product is unique and meticulously crafted.

Fruity, subtly cumin flavored and only moderately spicy, coarse-ground Aleppo pepper is used throughout Middle Eastern cooking. We use it frequently and consider it a valuable flavoring for all manner of dishes that benefit from a little spark of heat. Villa Jerada’s sourcing is impeccable as these flakes are particularly moist and richly flavored.

Literally translated as “top of the shop,” this Ras El Hanout is a warm, complex, savory North African spice blend that can be a go-to rub for chicken, grilling, or simply mixed with Greek yogurt or softened butter. Every pantry should have a jar. Key ingredients in this blend include saffron, rose petals, grains of paradise, fennel seeds, monk pepper, galangal, orris root, white peppercorns, anise star, lavender, ginger, cinnamon, nutmeg, mace, cardamom and allspice.

Villa Jerada’s Harissa No. 1 is our favorite version of this North African red pepper paste for its bright, complex flavor. While many store-bought varieties have a one-dimensional spicy flavor, this harissa layers acidity and fruitiness with preserved lemons, a touch of vinegar and tomato paste for a lively, tangy condiment. Villa Jerada uses just enough high-quality Moroccan olive oil to make the harissa spreadable and smooth without diluting its flavor, as opposed to conventional brands that contain a high proportion of water and vegetable oil.

This set of 3 bowls, shaped from red clay, hail from Safi, Morocco, a small fishing village on Morocco’s Atlantic coast known for sardines and ceramics. Each piece is made by hand on a pottery wheel, so no two are exactly alike, before getting fired in 200-year-old kilns. Every bowl is glazed in a vibrant shade of blue, teal or red and finished with a beaten Berber silver trim. Berber silver, or low-purity silver, is a traditional material for Moroccan housewares or jewelry—Verve Culture partners with generational artisans to help preserving this Berber metalcraft. Try these bowls for serving tapas, snacks or desserts.

This set of 4 plates, shaped from red clay, hail from Safi, Morocco, a small fishing village on Morocco’s Atlantic coast known for sardines and ceramics. Each ruffle-edged piece is built by hand—so no two are exactly alike—before getting fired in ancient kilns. Use while enjoying small bites, appetizers, desserts and more. Available in a set of four identically printed bowls in red, light blue, yellow and navy.

In Morocco, you won’t go far without seeing—and smelling—tagine, which refers to both a broad variety of flavorful, slow-simmered stews and the conical cooking vessel in which they are prepared. While you don't need the pot to make the stew, the cookware's iconic pyramid-shaped lid does most of the work for you, condensing and redirecting steam back into food for consistently produce moist, succulent meat or perfectly tender vegetable stews. The benefit of glazed terra cotta? It comes ready to go—no need to season the tagine before you start cooking.

Named after the traditional Moroccan stew filled with tomato, lentils and chickpeas, harira spoons were designed for both serving and eating the authentic dish. We found these specific one-of-a-kind utensils in Morocco, which are hand-carved from walnut wood. The dark wood stains less and ages better over time, so they’ll hold up in your kitchen and continue to look beautiful. Use for serving, eating or to dole out spices, coffee or dry ingredients. Available in a small or large size.