Ras-el-Hanout Spices in raw state used by great chefs like “Moha” (click here to visit “Dar Moha”)
What is Ras-El-Hanout?
They are a set of ground and mixed spices that give Ras El Hanout.
Ras El Hanout is used in the preparation of Mrouzia tajine. All these spices are obviously washed, dried and ground. They are found on sale in all the souks selling spices, either already ground or in the raw state.
Ras-el-hanout in Marrakesh Souk. (Click on photo to get beautiful photo of Marrakesh Souk)
Sample composition:
Ras-el-hanout in powder (Click on the image to buy on ileauxepices.com)
Qaqulla ==> cardamom
Bsibsa ==> mace
Gouza sahraouia ==> maniguette
Gouzt Ettib ==> nutmeg
Nouiouara ==> kind of hot pepper
Debbant el Hend ==> cantharide
Dar Felfell ==> long pepper
Querkoub ==> turmeric
Chkinjbir ==> ginger
Ibzar ==> black pepper
Lissan ettir ==> fren fruit
Zbil ellaîdoure ==> berries of belladonna
Chkinjbir bied ==> white ginger
Recipe to make yourself your Ras-Al-Hanout click on the image (canalvie.com)
Ras el-hanout is used in the preparation of tajine, mloukhia but is also used for couscous.
Composed and dosed according to the science and fantasy of the seller, ras el-hanout is the spice of Eid el-Kebir, also used in some winter dishes supposed to warm the body and is often added in cooking wild meat.
