Ras el Hanout

The Homebrew Forum

Help Support The Homebrew Forum:

DocAnna

Scottish Brewster
Supporting Member
Joined
Aug 24, 2020
Messages
1,363
Reaction score
2,678
Location
Scotland
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.
 
Last edited:

Sadfield

Landlord.
Joined
Oct 8, 2016
Messages
3,527
Reaction score
2,455
Location
Macclesfield
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. 😉
 

the baron

Moderator
Staff member
Moderator
Joined
Oct 13, 2013
Messages
4,574
Reaction score
3,054
Location
castleford
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
 

the baron

Moderator
Staff member
Moderator
Joined
Oct 13, 2013
Messages
4,574
Reaction score
3,054
Location
castleford
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
 
Top