The oriental-tasting Ras al-Hanout is often used for slow-cooked stews (tajines) with lamb, chicken and beef, but also goes excellently with pulses, couscous and sour-fruity rice dishes.
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- Order number: 21883040
- Open text field 1: Ras al-Hanout, Ras el Hanout, Ras al Hanut, Ras el Hanut, Morocco
- Open text field 2: 09109190
also: Ras el Hanout
Ras al-Hanout - in German Haupt des Ladens - is a complex Moroccan spice mixture for which there are almost infinite combinations. What they all have in common are the ingredients pepper, nutmeg, cinnamon and cloves. 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 pulses, couscous and sour-fruity rice dishes.
Add at the beginning, during or after cooking and use sparingly as the blend is very strong in flavour.
Long pepper, coriander, turmeric, black pepper, paprika, cubeb pepper, cumin, cinnamon, ginger, allspice, cardamom, star anise, anise, nutmeg, clove, chilli, cumin, galangal, bay leaf, rose blossom, violet root.
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