Question
There are so many different spices available in supermarkets today — I’ve got no idea what some of them are! I would love to try a couple out — could you please tell me a bit about sumac and ras el hanout?
Answer
With a name that loosely translates as “top of the shop”, ras el hanout is a Moroccan blend of the best a spice merchant has to offer: allspice, cumin, paprika, fennel, caraway and saffron are all generally part of the mix. It tastes great stirred through couscous, used in tagines and rubbed on meat before barbecuing. Sumac, a purple-red, astringent spice ground from berries growing on shrubs that flourish wild around the Mediterranean, adds a tart, lemony flavour to dips and dressings and goes well with meat and poultry.
