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Ras al-Hanut

Ras al-hanut, literally "head of the shop" or "best of the shop" is acomplex spice blend used in Moroccan cooking, but also found in asimiliar version in Algeria and a somewhat different one in Tunisia.Spice shops employ experts who concoct the mixture, using up totwenty-seven different spices. But measuring is quite inaccurate becausethe spices themselves can vary in intensity and flavor depending on howold they are or where they came from. In the Sahel of Tunisia, rasal-hanut is usually composed of cinnamon, rose petals, cloves, and blackpepper. A detailed description of the Moroccan variety of ras al-hanutis found in Paula Wolfert's Couscous and Other Good Food from Morocco

2

teaspoons

ground cinnamon

1

teaspoon

turmeric

1/2

teaspoon

freshly ground black pepper

1/4

teaspoon

freshly ground nutmeg

1/4

teaspoon

freshly ground cardamom seed

1/4

teaspoon

freshly ground clove

1

Mix all the ingredients and store in a spice jar. It will keep

2

indefinitely but lose its pungency over time

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (0.3 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 2 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

27.73

Calories From Fat (12%)

3.31

% Daily Value

Total Fat 0.4g

<1%

Saturated Fat 0.23g

1%

Cholesterol 0mg

0%

Sodium 1.63mg

<1%

Potassium 100.69mg

3%

Total Carbohydrates 7.15g

2%

Fiber 3.82g

15%

Sugar 0.37g

 

Protein 0.64g

1%