Navigation : French Recipes > Sauces >> Ras Al-Hanout
Ras Al-Hanout
Recipe from our Chef Patrick Asfaux
Difficulty :  | Price :  | Print this recipe : |
Ingredients :
This is a spice mix that takes its origine in North African countries.
In arab it means: "the head of he shop".
Which means that you see a good spice shop owner at the way he mixes its spices to make his ras al-hanout.
Direction :
This spice mix is made of:
Dried rose buds
Cinnamon
Mace
Cardamon
Clove
Chilli
Curcuma
Galangal, piper cubeba,etc,etc
© 2005-2008 A.F.Touch. All rights reserved
English Translation by Yann Seite
More recipes
| Starters : | Hot oysters in a Jurançon sabayon | Starters : | Hot oysters in a Jurançon sabayon |
| Starters : | Spices for poultry | Desserts : | Anglaise sauce or French Custard |
| Fishes : | Basquaise Mussels | Fishes : | Fish Kebabs |
| Starters : | Warm green asparagus | Starters : | Fish Soup Royale |
| Desserts : | Chocolate and hazelnut brownies | Other dishes : | Pot-au-Feu |
| Meat : | Roast Turkey with Chestnuts | Desserts : | Batter for Fritters |
