Ras el Hanout

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Yes, lovely stuff though it can vary a lot by brand. My understanding is that it is a mix of 'the best spices in the shop' and there isn't a standard recipe. I've been caught out before as the different brands can vary a lot in the amount of chilli heat in them.
 
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Based on googling it and @DocAnna post, I've been using my own authentic, family blend for years. And not throwing in any old, vaguely North African spice concoction. 😉
 
We've been using it for a few years. Goes into our tagine and a few other dishes.
 
Hi Dutto SWMBO used to salt them in a jar with lemon juice or you can use oil if you can afford it at the moment :laugh8:.
She only used the rind(threw away the flesh) in stews, tagines or salads and funnily enough they were not salty
 
SWMBO usually quarters the lemons and adds salt and lemon juice from Aldi (cheap).
Cram them in reasonably tight and top up with salt and lemon juice.
As I said the wife only uses the rind and discards the flesh when she takes them out of the jar but mainly in salads I can not see why you can not use the flesh in stews etc as it will surely dissipate in the boil into nothingness
 
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