Marocain

Borrowed from French Marocain (“Moroccan”), from Maroc (“Morocco”) (from Medieval Latin Marrochium (“the city of Marrakech, the former capital of Morocco”), ultimately from Berber Murt n Akush (“Land of God”)) + -ain (suffix forming demonyms).

• (Received Pronunciation) IPA^(key): /ˌmæɹəˈkeɪn/
• (General American) IPA^(key): /ˌmɑɹəˈkeɪn/
• Hyphenation: Ma‧roc‧ain

Marocain

1. (horticulture) A variety of grape.
   • 1860, Robert Hogg, “Grapes”, in The Fruit Manual; Containing the Descriptions & Synonymes of the Fruits and Fruit Trees Commonly Met with in the Gardens & Orchards of Great Britain, with Selected Lists of Those Most Worthy of Cultivation, London: Cottage Gardener Office, , →OCLC, page 105:

     Gros Maroc (Marocain).—Bunches large, long, and shouldered, and with a long stalk. Berries large and oval. Skin thick, of a deep reddish-purple, and covered with an abundant blue bloom. Flesh tender, sweet, and richly flavoured.

   • 1872, A[ndrew] J[ackson] Downing, Charles Downing, “The Grape”, in The Fruits and Fruit-trees of America; , 2nd revised and corrected edition, part II (Cherries, Grapes, Peaches, Pears, &c.), New York, N.Y.: John Wiley & Son, , →OCLC, page 519:

     Gros Maroc. Marocain. An excellent variety, ripening after Black Hamburgh. A great bearer, well suited to a cold vinery.

2. (viticulture) A name used for two unrelated varieties of French wine grape, carignan and cinsault.

• Marocain (disambiguation) on Wikipedia.Wikipedia

• Marciano, armoniac, armonica, macaroni

From Maroc +‎ -ain.

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Marocain m (plural Marocains, feminine Marocaine)

1. Moroccan

• macaroni