Ras el Hanout
Ras el Hanout is a typical Moroccan spice mixture in powder form. This one from Saveurs du Cachemire combines 8 different spices; however, some local mixtures feature up to 40 different components. It’s sometimes referred to as Moroccan curry, although it’s nowhere near as spicy.
Arnaud learnt of this particular blend from friends who live in a small house in Essaouira on Morocco’s west coast. The housekeeper and good soul of the family personally prepares this thoroughly balanced Ras el Hanout, which goes perfectly with meat, fish as well as vegetables.
Pleasant anise notes, fresh and fruity taste.
Goes perfectly with meat dishes, especially with lamb, but be sure to try it with fresh fish or veggies too. A small teaspoon is great in couscous, soup or in a traditional tajine. Ras el Hanout is also an essential part of Mrouzia, one of the most important dishes in Moroccan cuisine. This is a sweet and salty meat tajine that combines a Ras el Hanout mixture with honey, cinnamon and almonds. The spice is very intense (not hot), so use it carefully.
Definitely a worthy addition to your spice cabinet.