Ras al-Hanout ground

also: Ras el Hanout

Description:
Ras al-Hanout - in German Haupt des Ladens - is a complex Moroccan spice blend for which there are almost endless compositions. Common to all are the ingredients pepper, nutmeg, cinnamon and clove. In North Africa, sometimes quite questionable ingredients are used to prepare the mixture, such as Spanish fly and belladonna.

The oriental-tasting Ras al-Hanout is often used for slow-cooked stews (tajines) with lamb, chicken and beef, but also goes well with legumes, couscous and sour-fruity rice dishes.
 
Usage:
Add at the beginning, during or after cooking and use sparingly as the blend is very strong in flavor.
 
Ingredients:
Long pepper, coriander, cubeb pepper, ginger, black pepper, black cumin, cumin, fennel, turmeric, nutmeg, galangal root, cloves, cardamom, star anise, rowan berries, cinnamon flower, rose flower, bay leaves, lavender flower, violet root.
 
Aroma/Flavor:
oriental spicy