North African Spices

One of the most enjoyable experiences of my holiday was buying spices in the Medina. I can hardly wait to try then out. The aromas and colours of the spices in the shops have to be seen to be believed. You smell and sample the spices are are guarenteed that they have not spent months on a shelf gathering dust and losing their pungency.

I bought the following:

Ras el Hanout

It is a 'must have' blend of herbs and spices is used across North Africa and The Middle East. The name means "top of the shop" in Arabic, and refers to a mixture of the best spices a seller has to offer. There is no set combination of spices that makes up ras el hanout, but most versions contain over a dozen spices, including mace (spice), cardamom, nutmeg, cinnamon and ground chill peppers.

Saffron

This is the most expensive of spices and is worth more than it's weight in gold but has a wonderful flavour and gives food a stunning colour. Store saffron in an airtight container in a cool, dark place for up to six months for maximum flavor. Saffron, like other herbs and spices, is sensitive to light, so wrap the packet in foil to protect it further. It will not spoil, but it will lose increasingly more and more of its flavor with age.

Cumin

Cumin can be used to season many dishes, as it draws out their natural sweetnesses. It is traditionally added to curries, enchiladas, tacos, and other Middle-eastern, Indian, Cuban and Mexican-style foods. It can also be added to salsa to give it extra flavour. Cumin has also been used on meat in addition to other common seasonings. In Tunisia ground cumin is also used as a condiment and traditionally appears in place of pepper on the table.

Harissa

Harissa is a Tunisian hot red spice mix made from chilli peppers (often smoked) and garlic flavoured with ground coriander, cumin and caraway. It is usually mixed with tomato puree and olive oil to form a paste. The paste can also be bought but I prefer the powder as I can control the heart as believe me this is spicy!