What is the Raz El Hanout?

El Hanout is a mixture of spices most associated with Tunisia and Morocco, although it is actually used in North Africa. Many shops carrying ingredients in the North African and Middle East store El Hanout, especially if they specialize in spices, and it is also possible for this complex mix of spices at home, for chefs who want to control ingredients for a specific taste. Traditionally, the storer creates his own mixture of the El Hanout and protects the ingredients and proportions very narrowly to ensure that it cannot be copied, with customers usually develop loyalty to a specific trader. Chefs can also adapt their own mixtures Raz El Hanout and pass on secret recipes to family members. Some combinations of nutmeg, ginger, pepper, roses, anise seed, galalangal, cumin, cardamom, chilli, turmeric, cloves, cinnamon, peppers, lavender, kayen, versatile Aywan seeds, Belladonna, roots. Exotic regional spice can bI also include the local availability and as seen from this list, Raz El Hanout is far from simple.

6 This mixture of spices is particularly suitable for steamed, baking and slow cooking because these methods predominate in North Africa. Short cooking sometimes suppresses the taste, allowing one spice to dominate others.

Like other spices, El Hanout tastes better, it's fresh. Chefs who want to create their own should form small doses and store them in airtight containers in a cool and dry place. Storebought Raz El Hanout should be similarly secured. This mixture should never be improved through a hot cooking pot, and to reduce the risk of excessive use and prevent the steam from getting inside the container and spoil the spices. After six months, El Hanout should be eliminated because the taste will be outdated.