The Ras-el-hanout consists of 27 different spices: turmeric
, white ginger, black pepper , long pepper allspice, cinnamon from India, Cubeb, cardamom, pepper monks, ginger, lavender, mace, cassia, clove, cumin, nutmeg, belladonna berries, grains of paradise, rose buds, Asclepiadaceae fruit, mace, galangal, iris, el gouza asnab, sedge and other variety of nutmeg.
This list is as indicative because in reality each apothecary "ataar" has its own blend, and everything depends on the mix of ingredients. To date no "Aatar" has agreed to deliver these assays.
Furthermore, it should reinstate two ideas. Indeed, there are countless recipes on the net or even cookbooks with this spice. Yet its use in our kitchen is very limited! It is mainly used in winter or in preparations for therapeutic purposes such as pigeon broth for the birth, as this spice is also called "mssakhen" which literally means "heats" because it relieves colds and other minor ailments winter! Moreover, "ras el hanout" literally means "head shop", ie it the ultimate in demixing spices. also some Moroccans have the bad habit of a certain numberof mixture nicknamed "ras el hanout" when he had nothing to do with the spice of origin! Also, it is clear to the apothecary know what you find: ras el hanout mssakhen, ras el hanout tagine for ....
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