or Ras el hanout ( Rass el hanout Arabic: رأس الحانوت raʾs al-ḥānūt [rɑʔs ælħɑːnuːt]) is a spice mix from North Africa. The name is Arabic for "head of the shop" and implies a mixture of the best spices the seller has to offer. Ras el hanout is used in many savory dishes, sometimes rubbed on meat or stirred into rice.
There is no definitive combination of spices that makes up ras el hanout. Each shop, company, or person may have their own blend. The mixture may consist of over a dozen spices. Commonly used ingredients include
cardamom, clove, cinnamon, ground chili peppers, coriander, cumin, peppercorn, paprika, fenugreek, and turmeric. Some spices may be particular to the region, such as ash berries, chufa, grains of paradise, orris root, monk's pepper, cubebs, or dried rosebud. Ingredients may be toasted before being ground and mixed together.
In the past, ras el hanout sometimes included
cantharides in its ingredients, for its aphrodisiac properties, but the sale of cantharides was banned in Morocco in the 1990s. [1 ] Notes [edit ] References [edit ]
Culinary herbs and spices
Aonori (ground seaweed) Ajwain Allspice Amchoor (mango powder) Anise Anise, star Asafoetida Camphor Caraway Cardamom Cardamom, black Cassia Celery seed Charoli Chenpi Cinnamon Clove Coriander seed Cubeb Cumin Dill and dill seed Fennel Fenugreek Fingerroot ( krachai) Galangal, greater Galangal, lesser Garlic Ginger Ginger, aromatic ( kencur) Golpar Grains of Paradise Grains of Selim Horseradish Juniper berry Kokum Korarima Lime, black Liquorice Litsea cubeba Mace Mango-ginger Mahlab Mustard, black Mustard, brown Mustard, white Nigella ( kalonji) Njangsa Nutmeg Pepper, alligator Pepper, Brazilian Pepper, chili Pepper, long Pepper, Peruvian Pepper, East Asian Pepper, Tasmanian Peppercorn (black, green, and white) Pomegranate seed ( anardana) Poppy seed Radhuni Rose Saffron Salt Sarsaparilla Sassafras Sesame Shiso (seeds, berries) Sumac Tamarind Tonka bean Turmeric Uzazi Vanilla Voatsiperifery Wasabi Yuzu (zest) Zedoary Zereshk Zest