Ras el hanout: properties, benefits:

Being a very rich blend, there are many varieties according to the tastes of the different preparers and buyers. The classic formulation includes: nutmeg, cinnamon, anise, turmeric, pink pepper, white pepper, galangal, ginger, allspice, black cardamom, green cardamom, rosebuds, cardamom, mace, galangal, coriander, grains of paradise, nutmeg , cantharides, cinnamon sedge, long pepper, cloves, turmeric, ginger, iris, lavender, belladonna berries, cubebe pepper, fenugreek, rosebud, Indian hemp, ash bay, cumin, fennel, garlic.

In all, about thirty elements that make up this mixture capable of giving the dishes an unusual and very multifaceted taste, reconciling many properties of different plants including digestive ones, the high quantity of antioxidants, the help in eliminating swelling due to intestinal gas.

Origins and hints of history:
Citing their origins would be like tracing back to Adam and Eve. It is a spice mix flavored and jointly used in North Africa. Ras el hanout is traditionally made up of 20 to 50 spices. Every North African family has its own recipe. Ras el hanout in Arabic literally means "head of the shop", and is a mixture of spices used in cooking throughout the Maghreb. The mixture varies from region to region.

Use in the kitchen: chicken salad with artichokes and pine nuts, 4 slices of chicken breast 6 artichokes 20 g of pine nuts lemon juice 1 garlic clove oregano 4 extra virgin olive oil 5 g ras el hanout salt pepper.

Preparation: Clean the artichokes. Remove the top of the artichoke and remove the harder outer leaves. Cut the artichokes into slices half a centimeter thick and set them aside in water acidulated with lemon juice. Heat the plate and cook the artichokes for about ten minutes. Also cook the chicken breast on the plate. Cut the chicken breast into slices, put it on the plate for a few more minutes, flavoring it with ras el hanout and pepper. Prepare the sauce by putting the chopped clove of garlic, pepper, salt, oregano and another bit of ras el hanout in the oil. In a large enough container, mix the chicken, artichokes and pine nuts, and season with the sauce. Serve the chicken, artichoke and pine nut salad with a sprinkling of ras el hanout.


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