How to Cook with Spices
Move beyond parsley, sage, rosemary and thyme by adding these interesting flavors to the foods you love.
By Lynn Andriani
Original Content | February 07, 2012 
Photo: Thinkstock
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This Moroccan spice varies—it translates to "top of the shop" in Arabic and refers to a mixture of the best spices a shop has to offer—but it usually includes cardamom, cinnamon, clove, coriander, cumin, ground chili pepper, nutmeg, peppercorn and turmeric. Tasting a bit like curry but a touch sweeter, it will add a warm flavor to couscous or rice, split pea soup or pita bread wedges (brush with olive oil first and then bake until lightly browned). Or try it in this marinade from chef Scott Anderson, which is tasty on chicken, pork or lamb. Get the recipe: Ras el Hanout Marinade |
