Reference: 0012
Ras el hanout literally in Arabic "head of the grocery store" is a mixture of about 30 different plants. It can be considered North African Curry. Excellent in stews and fish and chicken dishes in a pan. Appreciated in lamb dishes and couscous.
Ingredients: rose hip, long pepper, turmeric, cloves, anise, cumin, nutmeg, cinnamon, cardamom, ginger.
Origin: Morocco
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.
Specific References
Giuseppe B. published the 07/11/2021 following an order made on 05/11/2021
Buono
Anonymous customer published the 14/12/2020 following an order made on 06/12/2020
Ottimo
Anonymous customer published the 19/11/2020 following an order made on 11/11/2020
Miscela molto buona e profumata. L'ho utilizzata per dei bocconcini di pollo donando un sapore delicatamente speziato. Predominano i chiodi di garofano.
Anonymous customer published the 06/07/2020 following an order made on 26/06/2020
Fantastica
Anonymous customer published the 10/05/2020 following an order made on 03/05/2020
Tutto perfetto
Anonymous customer published the 04/05/2020 following an order made on 26/04/2020
ottimo
Anonymous customer published the 02/05/2020 following an order made on 23/04/2020
In curry molto delicato non piccante ma al tempo stesso un fusto deciso.Ottimo!
Anonymous customer published the 20/04/2020 following an order made on 11/04/2020
Ottimo, utilizzato come componente per uno speciale BBQ rub....
Anonymous customer published the 20/03/2020 following an order made on 08/03/2020
Spettacolo! Preparato couscous uno vegetariano ed uno misto con pollo, ripeto, spettacolare! I miei commensali (in circolazione prima del blocco completo indetto dal DPCM) hanno voluto portarsi a casa quel che ne era rimasto.
Giuseppe B. published the 07/11/2021 following an order made on 05/11/2021
Buono
Anonymous customer published the 14/12/2020 following an order made on 06/12/2020
Ottimo
Anonymous customer published the 19/11/2020 following an order made on 11/11/2020
Miscela molto buona e profumata. L'ho utilizzata per dei bocconcini di pollo donando un sapore delicatamente speziato. Predominano i chiodi di garofano.
Anonymous customer published the 06/07/2020 following an order made on 26/06/2020
Fantastica
Anonymous customer published the 10/05/2020 following an order made on 03/05/2020
Tutto perfetto
Anonymous customer published the 04/05/2020 following an order made on 26/04/2020
ottimo
Anonymous customer published the 02/05/2020 following an order made on 23/04/2020
In curry molto delicato non piccante ma al tempo stesso un fusto deciso.Ottimo!
Anonymous customer published the 20/04/2020 following an order made on 11/04/2020
Ottimo, utilizzato come componente per uno speciale BBQ rub....
Anonymous customer published the 20/03/2020 following an order made on 08/03/2020
Spettacolo! Preparato couscous uno vegetariano ed uno misto con pollo, ripeto, spettacolare! I miei commensali (in circolazione prima del blocco completo indetto dal DPCM) hanno voluto portarsi a casa quel che ne era rimasto.
Ras el hanout literally in Arabic "head of the grocery store" is a mixture of about 30 different plants. It can be considered North African Curry. Excellent in stews and fish and chicken dishes in a pan. Appreciated in lamb dishes and couscous.
Ingredients: rose hip, long pepper, turmeric, cloves, anise, cumin, nutmeg, cinnamon, cardamom, ginger.
Origin: Morocco
Cardamom in green seeds is a spice particularly loved in the East and in the Arab countries, with a pungent, slightly spicy and fruity aroma, with hints of lemon and eucalyptus, but it is now also used in European kitchens. It is also rich in properties beneficial for health, and also for beauty: perfect for obtaining healthy herbal teas.
green cardamom seeds
Carolina Reaper chili is a new hybrid of the Capsicum Chinense family grown in South Carolina obtained by crossing two species of extremely hot peppers, the Pakistani Naga Morich and a Red Habanero. One of the strongest peppers in terms of spiciness.
Ingredients: carolina reaper chili
Packaging: 10g
The mix of spicy peppers of Ethiopian cuisine is enriched with many shades of flavors to create a pungent and intense condiment. Excellent for flavoring red or white meat, it can also be used for vegetables, fish or other dishes, mixed with oil or sauces. If you want to try it in its typical dish, the Mit Mità enhances the flavors of the beef tartare (Kifto).
cardamom, piri-piri, black SESAME, ajowan, ginger, garlic, lippia abyssinica, rosemary, salt.
We can use semi yellow mustard to treat chronic constipation, as a diuretic and in gargle to treat the angine. It is a friend of the stomach, it is stimulating, febrifugal, antiscorbutic. Even dizziness, asthma, lumbago, sciatic, intercostal pain, tooth ache, menstrual pain, are all curable if we rely on mustard.
Yellow MUSTARD seeds
Churrasco is the classic seasoning for grilled foods in the Latin American context.
Ingredients: chili, chillies, allspice, smoked paprika, salt, coriander, onion, garlic, parsley, kummel, mustard, pepper, cumin, lovage, thyme, thyme, marjoram, oregano, basil, chervil , tarragon, smoked salt, brown sugar.
Originally from Mexico.
The cumin plant, is one of the oldest medicinal plants, it produces seeds that have a spicy flavor and a rich and singular aroma. Some research is also testing its slimming power. The scientists involved compared the effects of using cumin extracts on overweight and blood sugar.
cumin
The beneficial properties of juniper were known from the time of the ancient Egyptians. They were in fact used for embalming and for disinfecting rooms. The numerous active ingredients contained in the plant, juniper, confer important therapeutic benefits on them. Widely used in folk medicine to treat various ailments.
juniper powder
The beneficial properties of juniper berries were known from the time of the ancient Egyptians. They were in fact used for embalming and for disinfecting rooms. The numerous active ingredients contained in juniper berries give them important therapeutic benefits. Widely used in folk medicine to treat various ailments.
Juniper berries
This spice mix is complex and with multiple tones on the palate and smell. Perfect for flavoring fish, meat and vegetable dishes, and especially vegetarian dishes. Take advantage of the spiciest and most intense Indian flavors, which come directly from the culture of the Malabar region, on the southwest coast of Kerala.
turmeric, chili, garlic, ginger, fenugreek, cinnamon, basil , pepper, fennel, rice, cardamom, dextrose, kummel, cloves, salt, mustard.
Coriander is an aromatic herb with a sour taste with citrus aftertaste and ability to eliminate heavy metals from the body and in particular from the brain as well as protecting against oxidative damage from toxins. It is a plant with powerful healing effects that make it unique for its unique feature of eliminating mercury from the central nervous system.
coriander
Official recipe that the English settlers have perfected, with the help of local cooks, to adapt it to British tastes and recipes.
coriander, turmeric, ginger, fenugreek seeds, paprika, cumin, lemon peel, lemongrass, lemon powder (lemon, maltodextrin), bay leaves, cardamom, cloves, nutmeg.
Dried Japanese horseradish is the plant at the base of wasabi powder, used above all to accompany sushi and sashimi dishes. Wasabi can get even spicier with a hint of mustard, and add intense flavor to fish dishes, eggs, salads and to mix with creams and sauces.
Japanese horseradish 70.3%, MUSTARD, turmeric, wasabi japponica, corn starch, antioxidants E300, natural color E133.
Try an ideal resource for your recipes, which is also a totally natural supplement. Lemon powder retains the properties of fresh juice, with the convenience of the concentrated version. You can use it in the kitchen in the convenient concentrated version, for immediate use. Donate aromas and flavors of lemon in the preparation of desserts, drinks, and savory recipes. Contains vitamins and beneficial minerals.
Ingredients: concentrated lemon juice, maltodextrin.
Couscous is the most popular dish in Morocco and North Africa, but spread all over the world. Giving an aromatic flavor with the couscous flavoring on dishes is something unique and makes the taste of the food particular.
ginger, cumin, coriander, turmeric, cinnamon, nutmeg, black pepper, cloves, hot paprika.
Harissa is a specialty that Tunisians accompany us with every type of meal, even breakfast. The culinary use of the Harissa blend is endless. Excellent in the preparation of white meat (chicken or rabbit) with a marked spicy accent.
cayenne pepper, paprika, coriander, garlic, cumin, kummel, dried tomato, chillies, mint.
