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{{More footnotes|date=April 2009}}
{{More footnotes|date=April 2009}}
[[Image:Ras.el.hanout.jpg|250px|thumb|right|''Ras el hanout'' in a bowl]]
[[Image:Ras.el.hanout.jpg|250px|thumb|right|''Ras el hanout'' in a bowl]]
'''''Ras el hanout''''' or '''''rass el hanout''''' ({{lang-ar|رأس الحانوت}} {{transl|ar|''raʾs al-ḥānūt''}}, {{IPA-ar|rɑʔs ælħɑːnuːt|pron|GeoTrinity Ras-el-Hanout.ogg}}) is a [[spice mix]] found in varying forms in Tunisia, Algeria, and Morocco.<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=OUP Oxford|isbn=978-0-19-104072-6|pages=671–672}}</ref> It plays a similar role in North African cuisine as [[garam masala]] does in Indian cuisine. The name is Arabic means "head of the shop" (similar to the English expression "[[top-shelf liquor|top-shelf]]") and implies a mixture of the best spices the seller has to offer.<ref>[http://www.bbc.co.uk/food/ras-el-hanout "Ras el hanout"] at [[bbc.com]] (retrieved 3 August 2016)</ref> Ras el hanout is used in many savory dishes, sometimes rubbed on meat or fish, or stirred into [[couscous]] or [[rice]]. Though the mix is generally associated with [[Morocco]],<ref>Raghaven, Shusheela (2000), Handbook of Spices, Seasonings and Flavorings, 2nd Ed. P 284-285. CRC Press, Taylor and Francis Group, {{ISBN|0-8493-2842-X}}.</ref> it is particular to [[Algeria]].<ref name="Long2015">{{cite book|author=Lucy M. Long|title=Ethnic American Food Today: A Cultural Encyclopedia|url=https://books.google.com/books?id=DBzYCQAAQBAJ&pg=PA25|date=17 July 2015|publisher=Rowman & Littlefield Publishers|isbn=978-1-4422-2731-6|page=25}}</ref>
'''''Ras el hanout''''' or '''''rass el hanout''''' ({{lang-ar|رأس الحانوت}} {{transl|ar|''raʾs al-ḥānūt''}}, {{IPA-ar|rɑʔs ælħɑːnuːt|pron|GeoTrinity Ras-el-Hanout.ogg}}) is a [[spice mix]] found in varying forms in Tunisia, Algeria, and Morocco.<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=OUP Oxford|isbn=978-0-19-104072-6|pages=671–672}}</ref> It plays a similar role in North African cuisine as [[garam masala]] does in Indian cuisine. The name in Arabic means "head of the shop" (similar to the English expression "[[top-shelf liquor|top-shelf]]") and implies a mixture of the best spices the seller has to offer.<ref>[http://www.bbc.co.uk/food/ras-el-hanout "Ras el hanout"] at [[bbc.com]] (retrieved 3 August 2016)</ref> Ras el hanout is used in many savory dishes, sometimes rubbed on meat or fish, or stirred into [[couscous]] or [[rice]]. Though the mix is generally associated with [[Morocco]],<ref>Raghaven, Shusheela (2000), Handbook of Spices, Seasonings and Flavorings, 2nd Ed. P 284-285. CRC Press, Taylor and Francis Group, {{ISBN|0-8493-2842-X}}.</ref> it is particular to [[Algeria]].<ref name="Long2015">{{cite book|author=Lucy M. Long|title=Ethnic American Food Today: A Cultural Encyclopedia|url=https://books.google.com/books?id=DBzYCQAAQBAJ&pg=PA25|date=17 July 2015|publisher=Rowman & Littlefield Publishers|isbn=978-1-4422-2731-6|page=25}}</ref>


There is no definitive composition of spices that 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. Commonly used ingredients include [[cardamom]], [[cumin]], [[clove]], [[cinnamon]], [[nutmeg]], [[mace (spice)|mace]], [[allspice]], dry [[ginger]], [[chili pepper]]s, <!-- paprika is made of sweet peppers which quite different from chilies which are hot-->[[coriander]] seed, [[peppercorn (fruit)|peppercorn]], sweet and hot [[paprika]], [[fenugreek]], and dry [[turmeric]]. Some spices may be particular to the region, such as [[Rowan#Rowan berries as food|ash berries]], [[chufa]], [[grains of paradise]], [[orris root]], [[monk's pepper]], [[cubeb]]s, dried [[rose]]bud, [[fennel]] seed or [[aniseed]], [[galangal]], [[long pepper]]. Ingredients may be toasted before being ground or pounded in a mortar and mixed together. Some preparations include salt or sugar, but that is generally not the accepted practice. [[Garlic]], [[saffron]], nuts or dry herbs are generally not included, as they are usually added to dishes individually, but some commercial preparations, particularly in Europe and North America, may contain them.
There is no definitive composition of spices that 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. Commonly used ingredients include [[cardamom]], [[cumin]], [[clove]], [[cinnamon]], [[nutmeg]], [[mace (spice)|mace]], [[allspice]], dry [[ginger]], [[chili pepper]]s, <!-- paprika is made of sweet peppers which quite different from chilies which are hot-->[[coriander]] seed, [[peppercorn (fruit)|peppercorn]], sweet and hot [[paprika]], [[fenugreek]], and dry [[turmeric]]. Some spices may be particular to the region, such as [[Rowan#Rowan berries as food|ash berries]], [[chufa]], [[grains of paradise]], [[orris root]], [[monk's pepper]], [[cubeb]]s, dried [[rose]]bud, [[fennel]] seed or [[aniseed]], [[galangal]], [[long pepper]]. Ingredients may be toasted before being ground or pounded in a mortar and mixed together. Some preparations include salt or sugar, but that is generally not the accepted practice. [[Garlic]], [[saffron]], nuts or dry herbs are generally not included, as they are usually added to dishes individually, but some commercial preparations, particularly in Europe and North America, may contain them.

Revision as of 23:58, 9 January 2019

Ras el hanout in a bowl

Ras el hanout or rass el hanout (Arabic: رأس الحانوت raʾs al-ḥānūt, pronounced [rɑʔs ælħɑːnuːt] ⓘ) is a spice mix found in varying forms in Tunisia, Algeria, and Morocco.[1] It plays a similar role in North African cuisine as garam masala does in Indian cuisine. The name in Arabic means "head of the shop" (similar to the English expression "top-shelf") and implies a mixture of the best spices the seller has to offer.[2] Ras el hanout is used in many savory dishes, sometimes rubbed on meat or fish, or stirred into couscous or rice. Though the mix is generally associated with Morocco,[3] it is particular to Algeria.[4]

There is no definitive composition of spices that 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. Commonly used ingredients include cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, fenugreek, and dry turmeric. Some spices may be particular to the region, such as ash berries, chufa, grains of paradise, orris root, monk's pepper, cubebs, dried rosebud, fennel seed or aniseed, galangal, long pepper. Ingredients may be toasted before being ground or pounded in a mortar and mixed together. Some preparations include salt or sugar, but that is generally not the accepted practice. Garlic, saffron, nuts or dry herbs are generally not included, as they are usually added to dishes individually, but some commercial preparations, particularly in Europe and North America, may contain them.

The composition of ras el hanout differs somewhat from the Baharat spice mix, but they differ more by the types of dishes they are associated with and by region rather than the ingredients in them. Although used by Berber people, it should not be confused with "berbere" spice mix from Ethiopia.

Certain supposed aphrodisiacs, including the "green metallic beetles", cantharides, have appeared in many Moroccan prescriptions, but these seem to be irrelevant for flavouring purposes.[1]

Notes

  1. ^ a b Alan Davidson (21 August 2014). The Oxford Companion to Food. OUP Oxford. pp. 671–672. ISBN 978-0-19-104072-6.
  2. ^ "Ras el hanout" at bbc.com (retrieved 3 August 2016)
  3. ^ Raghaven, Shusheela (2000), Handbook of Spices, Seasonings and Flavorings, 2nd Ed. P 284-285. CRC Press, Taylor and Francis Group, ISBN 0-8493-2842-X.
  4. ^ Lucy M. Long (17 July 2015). Ethnic American Food Today: A Cultural Encyclopedia. Rowman & Littlefield Publishers. p. 25. ISBN 978-1-4422-2731-6.

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
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