Ras el Hanout background: A complex mŽlange of many spices, this blend is essential to the cooking of the Maghreb, a region of North Africa comprising the countries of Morocco, Tunisia, and Algeria. Literally translated Òthe head of the shop,Ó or Òspecialty of the house,Ó a good Ras el Hanout is one of the finest examples of how a diverse variety of spices can meld to create an ingredient that is greater than its individual components, and where no single spice predominates. Regional Cuisine: Ras el Hanout is essential in nearly every Moroccan tagine recipe, especially chicken tagines. Ras el hanout goes well with lamb, game, and couscous dishes. Although overpowering on fish, a little Ras el Hanout will add style to your favorite soup or stew. ÒRasÓ is also great simply used as a rub for grilled meats.
North African Ras el Hanout
Ginger, black peppercorn, turmeric, galangal, mace, nutmeg, allspice, cinnamon, cardamom, clove, coriander, cumin, rose petals