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Ras el Hanout, various spices and other fellow travelers

 Ras el hanout and harissa

I often mention some condiments, such as ras el hanout and harissa.

To facilitate the search for clarifications and not always insert the same footnotes of each recipe that includes them, I have indicated them here.
Along with those other spices that you may not sell customarily used in the kitchen every day.

Ras el hanout:
Ras el hanout is a mixture of spices and other plants of Maghreb origin that is now found in many supermarkets. As for the curry (to which this is the North African answer ...) there are several versions. In general there are always nutmeg, clove, mace, anise, turmeric, cinnamon, rosebuds, lavender, pepper, ginger, pepper, cardamom.

Harissa:
The harissa is a sauce, prepared in a mortar, mainly based on garlic, chilli pepper and olive oil; there are several types, even in tubes, in almost all supermarkets and grocery stores. In particular in large cities with a strong presence of people originating from the southern part of the Mediterranean basin.

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And here they follow all those that will come gradually, as the turmeric (good for the couscous, and also in the paella).

Cumin
A note I do immediately on cumin: in Italian with this name are indicated two different spices:

  • caraway, kümmel (or caraway - ns Carum carvi), also used for example in cooking sauerkraut
  • the actual cumin (cumin ns).

In fact they are very similar in appearance but ... the taste is very different.

Pimpinella:
I often use the burnet instead of parsley and there is a reason: it grows perfectly in my garden and is an excellent substitute for parsley; which, however, recalls the flavor.

Five Spice Powder:
It is a mixture of traditional Chinese cuisine consists mainly of star anise, Sichuan pepper, cloves, cassia and fennel seeds. It is commercially ready.

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