Ras el Hanout, what is it?

 Ras el Hanout is one of the most complex spice blends found in the world.

This mixture of spices, where it originated, remains very present in the Maghreb countries, particularly in Morocco.

Traditional Ras el Hanout recipes vary between 24 and 27 spices, you can find some that contain 40!

Composition, history and origin

Historically, in the souks, each grocery store owner endeavored to compose the best blend of spices and to highlight it. He placed it at the head of the gondola in order to stand out from his competitors. It was his trademark, his way of differentiating himself. This mixture was simply called “Ras el Hanout” which literally means “Head of the grocery store” , meaning the best in the store.

 It is sometimes called “Maghreb Curry”. Ras el Hanout of course has the base of a curry (Turmeric, ginger, cumin, coriander, cinnamon, cloves, nutmeg, pepper) but it nevertheless remains very different from a Curry, its floral and citrus notes provided by all the spices not present in a curry distinguishes it very clearly.

Ras el Hanout is a journey in itself. At the first bite: its flavor opens towards an enchanting Orient, dreamy, soft and sweetened by Ceylon cinnamon; slightly enhanced by its five peppers, the warm fragrances of an ancestral combination Turmeric, Ginger, Cumin, Nutmeg, Coriander. In the end, a floral complexity comes to the sense of smell and tasting: it is the addition of cardamom, Centifolia Rose, Galangal and Iris root with violet scents.

It is a delicate and complex mixture. I consider it above curries because of its subtleties.

Its aromatic complexity is such that it is better to have a freshly ground Ras el Hanout, whose flavors are fully preserved, to have all its top, heart and base notes.

Historically Ras el Hanout contains two particular ingredients: Belladonna and Cantharide fly. Belladonna is a plant which turns out to be toxic depending on the dosage and the Cantharid fly secretes Cantharidin which turns out to be a poison in high doses and also an aphrodisiac. It is said that Félix Faure abused it. This would have caused his popular death. We preferred not to include these two ingredients in our composition.

The origin of the Ras el Hanout mixture seems unknown but its uses were found in the Middle Ages, mainly in Morocco. It was a reflection of the fine Moroccan gastronomy found in the royal cities.

In the kitchen

It goes without saying that Ras el Hanout will be used in your couscous and tagines. But its aromatic complexity, its fragrant flavors will easily enhance your vegetables, dishes in sauce, vegetables such as eggplant, carrot, zucchini or turnip. It is also used in the composition of certain desserts such as Feqqas from Morocco. Surprisingly but very good, it can be incorporated into your coffee. It will perfume it completely.