Ras el hanout

Ras el hanout is a popular spice blend from North Africa, particularly used in Moroccan cuisine. The name translates to "head of the shop" in Arabic, implying that it's the best (or top) mixture the spice merchant has to offer.

Ingredients

Ras el hanout's composition varies from shop to shop and family to family, but it typically includes over a dozen spices. Common ingredients include cardamom, cumin, cloves, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, fenugreek, and turmeric. However, some recipes may include over 30 ingredients.

Usage

Ras el hanout is used in a variety of dishes. It can be rubbed on meat, stirred into rice or couscous, mixed into tagines, or even used in desserts for a unique flavor profile.

Preparation

To prepare Ras el hanout, each spice is individually ground and then mixed together. The blend is usually dry-roasted to enhance the flavor.

Variations

There are many variations of Ras el hanout, depending on the region and personal preference. Some versions may include rose petals or Spanish fly, while others may include lavender or saffron.

Health Benefits

Ras el hanout is not only flavorful but also has several health benefits. The spices in the blend have been linked to various health benefits, including anti-inflammatory properties, digestive aid, and potential cancer-fighting properties.

See Also

• Moroccan Cuisine
• Spice Blend
• Tagine

References

• The Food of Morocco by Paula Wolfert
• Cooking at the Kasbah: Recipes from My Moroccan Kitchen by Kitty Morse
• The New Book of Middle Eastern Food by Claudia Roden

External Links

• BBC Food - Ras el hanout
• The Spruce Eats - Ras el hanout Recipe