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Ras al-hanut

This mixture is widely used in Arab and North African cuisines (Morocco, Algeria and Tunisia). Very complex seasoning used in soups and stews. In its classic version include: cloves, black pepper, ginger, star anise, cinnamon, cumin, coriander, cardamom, dried lavender buds or rose Nigella seeds, nutmeg, mace, galangal, turmeric root and sometimes paprika. In Arabic, […]

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