Ras el hanout s is a versatile and beautifully fragrant Mediterranean spice blend
Ras-el-hanout, sometimes spelled raz-el-hanout, literally “head of the shop”, is a mixture of spices used in the cuisine of North African and Mediterranean countries. It is found on sale at the spice shops, in all souks, either ground or raw. Its price varies from simple to double depending on the ingredients used. It is also called “Maghreb curry”.
The name “ras-el-hanout” which refers to the spice blend known from the Maghreb cuisine comes from two Arabic words: ras, meaning literally “head”, and hanout, meaning “grocery store”.
There is no definitive composition of spices that makes up ras el hanout.
Each shop, company, or family may have their own blend.
The traditional ras-el-hanout recipe varies between 24 and 27 ingredients (the most common formula) and can go up to more than forty.
Some spices are not mentioned in this list, like Spanish fly powder, Belladonna berries and a few others, as they are hard to find elsewhere then in the Middle East and North Africa.
Ingredients;
Cardamom, Cumin, Alpinia Galanga, Kaempferia Galanga, Melegueta “Grains of paradise, Nutmeg, Allspice berries, Bay rum leaf (four spices), Star anise (badiane), Cinnamon (Ceylon), Long pepper, Black pepper, Cubeb pepper, Cloves, Turmeric root, Ginger (Zingiber officinale), Hibiscus flower, Lavender flower, Rose Buds, Nigella, Green anis, Coriander seed, Fennel seed, Fenugreek, Aleppo chile, Caraway seed ; Dried small bell pepper
NOTICE: caraway seeds are pointed two times on the spice board, one is green anis.
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Photography: Wessel Woortman
Video montage: Wessel Woortman
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21 Comments
wow very nice upload. Great share my friend.
Hello my dear
Good video friend~~~~
Thank you for this wonderful educational video! 🙂 The Gourmet Gambit, you earned a sub from us! Love this man! like8 and supporting you now too631.
Hope to see you on our channel as well our great man! 😀 Have a blessed day!
Really interesting video!
Very informative video sir! I love these spices, coming from a south Asian background these are very close to my taste palate! Keep up the great work 👍👍👍
Wow… I think I even have Ras el hanout somewhere in my kitchen and I never used it ! Maybe it is because I don't how when to use it and also, my partner, doesn't like too many "different" spices at once. When I sometimes make something Indian or Mediterranean, he's not that happy, cause it smells and tastes different as we are used too. He's more into the "normal" food, although I try to experiment now and then
Excuse me sir, yesterday I ate a very tasty chickpeas salad with a sort of sultanas as the only ingredient but it taste like it had added lavender. I liked very much so I asked and they told me it was Ras el Hanaut.
Does any of the ingredients or the mix of some of then taste similar to lavender or do you think they have added lavender flowers?
I came across with your video and out seems you know a lot about spices.
Thank you!
Where have you been all my life? I just subscribed! What a lovely, and comprehensive, "recipe" video that I have ever seen. You have probably made me couch bound for weeks due to watching your other videos.
thank you for pointing out the difference between REAL CINNAMON and Cassia. in the USA cassia is sold as cinnamon. to get the true/real cinnamon its sold as Ceylon Cinnamon or Mexican Canela. I buy the Mexican Canela sticks (quills ) and grind with my nutribullet using the dry ingredient blade.
ras el hanout taste so good with burgers.
Hi from Algeria! It is well done but please remove funnegrec because it gives bitter taste to the dish that you cook.
Can I buy it plz. Where I can buy exactly this mix plz.
What proportions should one use as a base?
Smashing amazing good job
OK, nice blend. But what are the serving amounts of each herbs and spices. Not too specific but a little advice
Really good mix
Great video Many thanks Are the quantities you show the amount you use in your blend
Ras el Hanout is a mixture of spices of Moroccan origin spread in northern Africa!
it is better to specify the origin pleas. thank you
Wonderful tutorial.
Is there Galangan in Nort Africa?
Thank you!!! I was gifted a bag of it and wasn't sure of how it could taste. With this visual explanation I now have an idea.
Thank you for this video. I want to make Raz el Hanout for myself but I hadn't found a good ingredient list until now. Maybe I'll add a few more ingredients like Szechuan pepper, tigernuts, mace and saffron
PS: In your video, "Caraway seed" is written twice on the still image, but in the video it is clearly explained that the "smaller variant" is actually green aniseed and the green aniseed themself (on the still image) is called fennel in the vid…that was a little bit tricky to solve ^^
subscribed, thumbs up and thanks again XD