Ras El Hanout, Moroccan Spice
Describing the taste of ras el hanout is tricky, because this North African seasoning not only varies from purveyor to purveyor, but also relies on synergy to achieve its unique bang for the buck. A blend of many different spices, in varying proportions, ras el hanout should warm the palate, with no single spice, no single flavor note taking prominence. Instead, each ingredient should enhance the others’ flavors. You’ll find warming, slightly sweet, pungent, floral and aromatic notes. Ras el hanout is to Moroccan cuisine what garam masala is to Indian curries. Both seasonings vary widely in their spice blends. Both are essential to their cultures. Ras el hanout is essential, for example, to Moroccan tagines, casseroles named for the earthenware crock used in the cooking process.
Describing the taste of ras el hanout is tricky, because this North African seasoning not only varies from purveyor to purveyor, but also relies on synergy to achieve its unique bang for the buck. A blend of many different spices, in varying proportions, ras el hanout should warm the palate, with no single spice, no single flavor note taking prominence. Instead, each ingredient should enhance the others’ flavors. You’ll find warming, slightly sweet, pungent, floral and aromatic notes. Ras el hanout is to Moroccan cuisine what garam masala is to Indian curries. Both seasonings vary widely in their spice blends. Both are essential to their cultures. Ras el hanout is essential, for example, to Moroccan tagines, casseroles named for the earthenware crock used in the cooking process.
Describing the taste of ras el hanout is tricky, because this North African seasoning not only varies from purveyor to purveyor, but also relies on synergy to achieve its unique bang for the buck. A blend of many different spices, in varying proportions, ras el hanout should warm the palate, with no single spice, no single flavor note taking prominence. Instead, each ingredient should enhance the others’ flavors. You’ll find warming, slightly sweet, pungent, floral and aromatic notes. Ras el hanout is to Moroccan cuisine what garam masala is to Indian curries. Both seasonings vary widely in their spice blends. Both are essential to their cultures. Ras el hanout is essential, for example, to Moroccan tagines, casseroles named for the earthenware crock used in the cooking process.
