Two Moroccan-Jewish Spice Mixtures

Ras al Hanout and Hnot

Method

Most Moroccan Jews prepare their own spice mixtures rather than buying them at a Market. Commercial ras al hanout is often made with the cantharides beetle, for its red color, which makes the mixture not kosher. Ras al hanout is used for meat dishes, onion confit, and so on. Hnot is used in flavoring meatballs and stews.

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