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Ras el hanout in a bowl. Ras el hanout or rass el hanout (Arabic: رأس الحانوت raʾs al-ḥānūt, Arabic pronunciation: [rɑʔs ælħɑːnuːt]) is a spice mix found in varying forms in Tunisia, Algeria, and Morocco. [1] The name means "head of the shop" in Arabic and implies a mixture of the best spices the seller has to offer. [2]
Jerk, a spicy Jamaican dry-rub for meat primarily made with allspice and Scotch bonnet peppers; Montreal steak spice, a seasoning mix for steaks and grilled meats; Old Bay Seasoning, a seasoning mix of celery salt, black pepper, crushed red pepper flakes, and paprika originally created in Baltimore [6] and regionally popular in Maryland as well as Mid-Atlantic and Southern states, parts of New ...
Rfissa (Arabic: رفيسة) is a Moroccan dish that is served during various traditional celebrations. [2]It traditionally includes chicken, lentils, fenugreek seeds (helba in Arabic), msemmen, meloui or day-old bread, and the spice blend ras el-hanout.
In this light and refreshing salad, we season white beans with ras el hanout, a Moroccan spice blend which features cinnamon, cumin, turmeric, ginger, cardamom and ground black and red pepper ...
Orris root is often included as one of the many ingredients of ras el hanout, a blend of herbs and spices used across the Middle East and North Africa, primarily associated with Moroccan cuisine. Orris root has been used in tinctures to flavour syrups; its taste is said to be indistinguishable from raspberry. [10]
Za'atar shrub growing in Jerusalem Origanum syriacum. According to Ignace J. Gelb, an Akkadian language word that can be read sarsar may refer to a spice plant. This word could be attested in the Syriac satre (ܨܬܪܐ), and Arabic za'atar (زعتر, or sa'tar, صعتر), possibly the source of Latin Satureia. [5]
Ras el hanout—used in many savory dishes, sometimes rubbed on meat or fish, or stirred into couscous, pasta or rice; Sumac—dried fruits are ground to produce a tangy, crimson spice; Hawaij—a variety of Yemeni ground spice mixtures; Filfel chuma—a chili-garlic paste similar to a hot sauce originating from Libyan Jews
In Morocco and other parts of North Africa, spice blends known as ras el hanout sometimes included as a minor ingredient "green metallic beetles", inferred to be L. vesicatoria, although its sale in Moroccan spice markets was banned in the 1990s. [26]
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