Has anyone ever used this famous Moroccan spice mix? I just bought a load from a local market because they were retiring. I think it's a staple of Tagin cooking, but interested to see if anyone has any suggestions for use in Western style cooking or any recipes. I've got about 800gr worth!
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Well, you have a pretty comprehensive spice mix there - although if I was concocting it, I'd leave out - or at least cut down - some of the ingredients (like the ground ginger, say). And the nutmeg might tend to overwhelm a bit.
Ras-el-hanout is, I believe, a fairly generic term covering a wide variety of different spice mixes - a bit like "garam masala". What we have in our kitchen (only used rarely I admit) seems to comprise pepper, ginger, paprika, allspice, cardamom, mace, nutmeg, turmeric, cayenne, cloves, rose petals (?). But one which I recall buying in France was just a mixture of the regular 'curry' spices: turmeric, coriander, cumin, chilli, mustard, fenugreek. A bit of a come-down, seeing as France is very much a second home for Maghrebi cuisine. Perhaps we shouldn't have bought it at LeClerc...
Suppose that this room is a lift. The support breaks and down we go with ever-increasing velocity. Let us pass the time by performing physical experiments... --- Arthur Eddington (creator of the Eddington Number).
It's supposed to be the spices the 'head of the kitchen' would use. Hence the name. So not for everyday dishes but special occasions. On the nose it does remind me of quite a strong curry flavour, but it's sweeter and has an almost floral bouquet. We bought it from a proper Algerian family and they are well known locally for providing top quality products.
you can put it anything, on chicken for BBQing, in a curry, whatever, don't feel you have to make tagine.
fwiw it's nothing special in that there's nothing particularly African there but if it's cheap why not. I always like to pep it up with smoked paprika.
