When we talk about the ras el hanout mixture, we are actually talking about aromas. This mixture originating from Morocco is nothing more than a mixture of noble spices. The basic feature of this mixture is the harmony of aromas and the scent of cinnamon, rose petals and honey, mild notes of caramel and fruity flavours. A truly interesting mixture!
Ingredients
Ras el hanout is a well-matched blend of coriander, cumin, cardamom, cinnamon, black pepper, anise, hot peppers, turmeric, sweet red peppers, ginger, garlic, cloves, star anise, nutmeg, rose petals, black cumin, lavender flowers and Arabian cardamom.
– During cooking, be careful not to expose it to high temperatures. It is desirable to add the mixture to the dish in the last 5-10 minutes of cooking. It should not roast burn because it will take on a bitter flavour.
– Ras el hanout is ideal as a table spice for seasoning, for example, grilled lamb chops.
– For seasoning and aromatising sauces, soups or pepper stews, it is recommended that ras el hanout spice mix is added to a little warm liquid before adding it to the dish. It is better distributed this way.
Ras el Hanout is an Arabian word that means “the best or heart of groceries”. This fine blend of Moroccan spices was originally sold on the spice market, where every trader tried to outmatch the others with a more sophisticated mixture. In Morocco and many other Arab countries, there are many recipes for ras el hanout – as many as there are spice traders.
Ras el hanout spice mix goes well with mixtures of edible flowers, garlic, orange peel, pepper, onion.
