Cookbook:Ras el Hanout
| Ras el Hanout | |
|---|---|
| Category | Herbs and spices |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Spice | Algerian Cuisine
Ras el Hanout (رأس الحانوت) is a traditional North African spice blend. The name translates to "head of the shop" and refers to the finest blend of spices that a shopkeeper would offer to their customers. It is a complex mixture of various spices, which can include cumin, coriander, cinnamon, nutmeg and sometimes dried rose petals, among others. The blend varies from region to region, with each family or spice shop having its own unique recipe. Ras-el-Hanout is used in a variety of dishes such as stews, grilled meats, tagines and rice, contributing rich and aromatic flavours to the food. It is an essential element of spice palette in Algerian, Moroccan, Tunisian and Libyan cuisines.