Spices in Ras el Hanout

Cardamom: qaqulla, seeds from the ginger tree; from Malabar and Ceylon.

Mace: bsiba, the outer layer of nutmeg; from Java and Sumatra.

Gallingale: khdenjal, stalk of the ginger tree, cultivated and wild, from China and the Far East.

Guinea pepper: gouza sahraouia, an aphrodisiac from the Ivory Coast.

Nutmeg: gouza ettzab, from Sumatra and Java.

Four spices: nouioura, pimento from the West Indies. Very different from other pimentos in spite of the name.

Cantharides: debbal el hand or ‘Spanish fly’.

Cinnamon: qarfou, the bark of the tree; from India, the Maldives and Ceylon.