ras el hanout, versatile and aromatic spice blend used in North African cuisine. Recipes vary widely, but the mixture can consist of dozens of spices in varying amounts to strike a balance between earthy, bitter, spicy, and sweet flavors. Blends commonly include anise, cardamom, cinnamon, clove, ginger, mace, nutmeg, paprika, and turmeric. The heat level can be controlled by which type of chili pepper or black peppercorn is selected for the mixture and their portion sizes. Other common additions are allspice, caraway, fenugreek, and fennel. Some blends may include more exotic additions, such as ash berries, orris root, or monk’s pepper. As a widely varying but versatile spice blend, it is sometimes compared to the baharat spice blend in the Middle East or the garam masala spice blend in South Asia.
Ras el hanout, literally “head of the shop” in North African varieties of Arabic, refers to the “top shelf” blend found in a spice market. It is traditionally used in a variety of soups, stews, and tagines, such as mrouzia, which is made of lamb along with almonds and raisins and cooked in earthenware pots, as well as being a rub for meats and fish. It can also be used to add flavor to couscous or pasta dishes or be added to yogurt to be used as a condiment.