Ras el hanout plays a similar role in North African cuisine as garam masala does in Indian cuisine. Ras el hanout is used in many savory dishes, sometimes rubbed on meat or fish, or stirred into couscous or rice. The mix is generally associated with Morocco, although neighboring North African countries use it as well.
Ingredients: Coriander, Cumin, Nutmeg, Ginger, Paprika, Turmeric, Black Pepper, Cardamom, Red Pepper, Allspice, Cloves.
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