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	'''''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 in Arabic means "head of the shop" 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 savory dishes, sometimes rubbed on meat or fish, or stirred into ], ] or ].		'''''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 in Arabic means "head of the shop" 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 savory dishes, sometimes rubbed on meat or fish, or stirred into ], ] or ].

	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 ], ], ], ], ], ], ], dry ], ]s, <!-- paprika is made of sweet peppers which quite different from chilies 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 being ground or pounded in a mortar and mixed together. 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.		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. Common ingredients include ], ], ], ], ], ], ], dry ], ]s, <!-- paprika is made of sweet peppers which quite different from chilies 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 being ground or pounded in a mortar and mixed together. 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 aphrodisiacs, 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"/>

	== Notes ==		== Notes ==

Revision as of 11:29, 11 August 2022

North African spice or seasoning mix

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Ras el hanout or rass el hanout (Template:Lang-ar raʾs al-ḥānūt, Arabic pronunciation: [rɑʔs ælħɑːnuːt]) is a spice mix found in varying forms in Tunisia, Algeria, and Morocco. The name in Arabic means "head of the shop" and implies a mixture of the best spices the seller has to offer. Ras el hanout is used in many savory dishes, sometimes rubbed on meat or fish, or stirred into couscous, pasta or rice.

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. Common 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.

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

^ Alan Davidson (21 August 2014). The Oxford Companion to Food. Oxford: Oxford University Press. pp. 671–672. ISBN 978-0-19-104072-6.
"Ras el hanout" at bbc.com (retrieved 3 August 2016)

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

v t e Culinary herbs and spices
Herbs	Angelica Basil Holy Thai Lemon Bay leaf Indian bay leaf (tejpat) Boldo Borage Chervil Chives garlic / Chinese Cicely Coriander leaf / Cilantro Bolivian Vietnamese (rau răm) Culantro Cress Curry leaf Dill Epazote Hemp Hoja santa Houttuynia cordata (giấp cá) Hyssop Jimbu Kinh gioi (Vietnamese balm) Kkaennip Lavender Lemon balm Lemon grass Lemon myrtle Lemon verbena Limnophila aromatica (rice-paddy herb) Lovage Marjoram Mint Mugwort Mitsuba Oregano Parsley Perilla Rosemary Rue Sage Savory Sanshō leaf Shiso Sorrel Tarragon Thyme Woodruff
Spices	Aonori Ajwain Alligator pepper Allspice Amchoor Anise Asafoetida Black pepper Brazilian pepper Camphor Caraway Cardamom black Cassia Celery powder Celery seed Charoli Chenpi Chili Chili powder Cayenne Chipotle Crushed red pepper Jalapeño New Mexico Tabasco Cultivars Cinnamon Clove Coriander seed Cubeb Cumin Nigella sativa Bunium persicum Deulkkae Dill / Dill seed Fennel Fenugreek blue Fingerroot Galangal greater lesser Garlic Ginger Aromatic ginger Golpar Grains of paradise Grains of Selim Horseradish Japanese pricklyash Juniper berry Kokum Korarima Dried lime Liquorice Litsea cubeba Long pepper Mango-ginger Mastic Mahleb Mustard black brown white Nigella Njangsa Nutmeg Onion powder Paprika Peruvian pepper Pomegranate seed Poppy seed Radhuni Rose Saffron Sarsaparilla Sassafras Sesame Shiso Sichuan pepper (huājiāo) Star anise Sumac Tamarind Tasmanian pepper Tonka bean Turmeric Uzazi Vanilla Voatsiperifery Wasabi Yuzu zest Zedoary Zereshk Zest
Blends	Adjika Advieh Baharat Beau monde seasoning Berbere Bouquet garni Buknu Chaat masala Chaunk Cinnamon sugar Crab boil Curry powder Doubanjiang Douchi Duqqa Fines herbes Five-spice powder Garam masala Garlic powder Garlic salt Gochujang Harissa Hawaij Herbes de Provence Húng lìu Idli podi Italian seasoning Jamaican jerk spice Khmeli suneli Lemon pepper Mitmita Mixed spice Montreal steak seasoning Mulling spices Old Bay Seasoning Panch phoron Persillade Powder-douce Pumpkin pie spice Qâlat daqqa Quatre épices Ras el hanout Recado rojo Sharena sol Shichimi Tabil Tajin Tandoori masala Thuna paha Vadouvan Yuzu koshō Za'atar
Lists	Culinary By region Australian Bangladeshi Indian Pakistani
Related topics	Chinese herbology Herbal tea Marination Seasoning Spice rub

v t e Algerian cuisine
Dishes	Aftir oukessoul Bourek Chakhchoukha Chtitha Couscous Gaspacho Oranais Karantika Kesra Méchoui Merguez Mesfouf Msemen Mulukhiyah Rechta Shakshouka Tajine
Soups	Chorba Harira
Brochettes	Kebab
Ingredients	Chermoula Dates Harissa Preserved lemon Semolina Smen Tabil
Beverages	Algerian wine Cherbet mazhar Coffee Leben Maghrebi mint tea Mazagran (drink) Palm wine Rayb Sidi Brahim
Desserts and pastries	Baklawa Baghrir Créponné Mbesses Makroudh Mouna Polvorón Khfaf Tamina
Related	Berber cuisine Tunisian cuisine Moroccan cuisine Libyan cuisine Andalusian cuisine Arab cuisine
Category

v t e Moroccan cuisine
Dishes (list)	Ahriche Bestila Dchicha Kesksou Dafina [fr] Djaja taret [fr] Khlea Mechoui Tajine Fish tajine Lamb tajine Prunes tajine Qamama [fr] Seffa Shakshouka Skhina Ourkimen [fr] Tagra [fr] Tahlia [fr]
Brochettes	Boulfaf Kabab
Ingredients	Chermoula Matbucha Msiyar Saffron Nutmeg Coriander Dates Figs Almonds
Soups	Harira Bessara Tadeffi [fr]
Breads	Beghrir Flatbread Msemen Harcha Mekhmar/Betbout Medfouna Merdouma [fr] Qrashel
Desserts & pastries	Bechkito [fr] Bejmat [fr] Bourekas Chebakia Briouat Kaab Ghzal Makroudh Mesfouf Sfenj
Beverages	Moroccan mint tea Beer Coffee Leben Mahia Rayb Wine Tasabounte [fr]
Related cuisines	Algerian cuisine Tunisian cuisine Libyan cuisine Andalusian cuisine Arab cuisine Berber cuisine Sephardic cuisine

v t e Cuisine of Tunisia
Breads, dishes, and soups	Baghrir Brik Bsisa Chakhchoukha Chorba Couscous Fricasse Ftair Harira Kabkabou Kamounia Lablabi Méchoui Merguez Mesfouf Msemen Msoki Mulukhiyah Shakshouka Mechouia salad Tajine Usban
Ingredients	Baklouti pepper Chermoula Harissa Matbukha Mint sauce Orange flower water Preserved lemon Qâlat daqqa Rigouta Semolina Smen Tabil
Beverages	Boga Boukha Cedratine Leben Maghrebi mint tea Tea with pine nuts Orgeat syrup Palm wine Sidi Brahim Tunisian wine
Desserts and pastries	Asida Assidat Zgougou Baklava Bambalouni Ftair Ghoriba Makroudh
Related	Algerian cuisine Berber cuisine Moroccan cuisine
Category

v t e African cuisine
National cuisines	Algeria Angola Benin Botswana Burkina Faso Burundi Cameroon Cape Verde Central African Republic Chad Comoros Democratic Republic of the Congo Djibouti Egypt Equatorial Guinea Eritrea Eswatini (Swaziland) Ethiopia Gabon Gambia Ghana Guinea Guinea-Bissau Ivory Coast Kenya Lesotho Liberia Libya Madagascar Malawi Mali Mauritania Mauritius Morocco Mozambique Namibia Niger Nigeria Republic of the Congo Rwanda Saint Helena São Tomé and Príncipe Senegal Seychelles Sierra Leone Somalia South Africa South Sudan Sudan Tanzania Togo Tunisia Uganda Western Sahara Zambia Zimbabwe
Ethnic and regional cuisines	Arab Berber Jewish Ethiopian Mizrahi Sephardi Maghrebi Mediterranean West African Zanzibar
Lists	List of African cuisines List of African dishes
Category

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