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| {{Short description|North African spice mix}} | {{Short description|North African spice mix}} | ||
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| in Arabic and implies a mixture of the best spices the seller has to offer.<ref>d into ], may contain them. | |||
| '''''Ras el hanout''''' or '''''rass el hanout''''' ({{lang-ar|رأس الحانوت}} {{transl|ar|''raʾs al-ḥānūt''}}, {{IPA-ar|rɑʔs ælħɑːnuːt}}) is a ] found in varying forms in ], ], and ].<ref name="Davidson2014">{{cite book|author=Alan Davidson|title=The Oxford Companion to Food|url=https://books.google.com/books?id=bIIeBQAAQBAJ&pg=PA671|date=21 August 2014|publisher=Oxford University Press |location=Oxford|isbn=978-0-19-104072-6|pages=671–672}}</ref> The name means "head of the shop" in Arabic and implies a mixture of the best spices the seller has to offer.<ref> at ] (retrieved 3 August 2016)</ref> Ras el hanout is used in many savoury dishes, sometimes rubbed on meat or fish, or stirred into ], ] or ]. | |||
| No definitive composition of spices makes up ''ras el hanout''. Each shop, company, or family may have their own blend. The mixture usually consists of over a dozen spices in different proportions. Common ingredients include ], ], ], ], ], ], ], dry ], ]s, <!-- paprika is made of sweet peppers which quite different from chillies which are hot-->] seed, ], sweet and hot ], ], and dry ]. Some spices may be particular to the region, such as ], ], ], ], ], ]s, dried ]bud, ] seed or ], ], ]. Ingredients may be toasted before ground or pounded in a mortar and mixed. Some preparations include salt or sugar, but that is generally not the accepted practice. ], ], nuts or dry herbs are generally not included, as they are usually added to dishes individually, but some commercial preparations, particularly in ] and ], may contain them. | |||
| Certain supposed ], including the notoriously dangerous "green metallic beetles", ], have appeared in many Moroccan ''ras el hanout'' formulations, but these seem to be irrelevant for flavouring purposes.<ref name="Davidson2014"/> | Certain supposed ], including the notoriously dangerous "green metallic beetles", ], have appeared in many Moroccan ''ras el hanout'' formulations, but these seem to be irrelevant for flavouring purposes.<ref name="Davidson2014"/> | ||
Revision as of 13:59, 9 November 2023
North African spice mix
in Arabic and implies a mixture of the best spices the seller has to offer.<ref>d into rica, may contain them.
Certain supposed aphrodisiacs, including the notoriously dangerous "green metallic beetles", cantharides, have appeared in many Moroccan ras el hanout formulations, but these seem to be irrelevant for flavouring purposes.
Notes
- Cite error: The named reference
Davidson2014was invoked but never defined (see the help page).
References
- The Gourmet Cookbook, by Ruth Reichl (Ed.), Houghton Mifflin. ISBN 0-618-37408-6
- The Oxford Companion to Food, by Alan Davidson, Oxford University Press. ISBN 0-19-211579-0
- The Food of Morocco, by Paula Wolfert, Ecco. ISBN 0-06-195755-0
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