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Raz el Hanout is a blend of almost thirty seeds or rhizomes, some well-known (cumin, red pepper, coriander, pepper, nutmeg, cinnamon, cardamom…) and rather unexpectedly (rosebud, cubeb pepper, Indian hemp, ash berries…). Its heady perfume gives way to a hot and spicy flavour.
Its origin Morocco : This blend of spices was perfected in Morocco and its name literally translates as ‘Top of the basket’ or ‘Head of the shop’ because only one highly qualified person could create this complicated mixture.
Culinary use : These spices are perfect for flavouring meat casseroles and the tajines and couscous of north Africa. Sprinkle them in the cooking water and rice and pastas will look and taste more exotic. Likewise grilled fish with a dusting of Raz el Hanout will taste different again, as will a terrine of lentils or baby green peas. In Fès it is sprinkled on coffee.
Net weight 30g.
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