Raz-el-hanout is a mixture of spices originating in Morocco whose name means “head of the grocery store”. It is traditionally composed of about twenty spices which vary according to the regions of the Maghreb. Used in most Moroccan dishes, ras-el-hanout, also spelled raz-el-hanout,has a powerful taste, slightly sweet and subtly enhanced by a hint of spice. The yellow brown ras-el-hanout sold here is a secret, homemade recipe by Aspiceandi made with cumin, ginger, turmeric, fennel, cloves, nutmeg, pepper, chili and some more spices. This mixture of spices is culturally consumed during the eid el kebir (the festival of the sheep, the most important Muslim festival), of the Mrouzia. According to tradition, whatever the mixture, it must contain an aphrodisiac spice.
How to use ras-el-hanout in the kitchen?
Ras-el-hanout, sometimes called Maghreb curry, spices couscous, tagines, and casseroles or dishes in sauce. It goes easily with fish and seafood dishes and strong meats such as mutton or game. Its sweet-salty flavor pairs deliciously with lightly sweet vegetables such as carrots, squash, turnips as well as dates, almonds and all dried fruits (prunes, raisins, apricots, etc.) It is also used in many oriental pastries and subtly perfumes desserts made with fruit, honey or almonds.