Ras el hanout is the spice mix that is most closely associated with North African and especially Moroccan cuisine. Its composition is not stable, although there is a general pattern, as it involves from 20 to 40 different herbs, spices and aromatics.
A combination of cumin, coriander, cinnamon, ginger, green cardamom, cloves, nutmeg, roses and other spices, create an intoxicating aromatic ensemble. The taste of different peppers and chili peppers give a "sweet" burn, which blends perfectly with the rich aromas.
It can be used in a variety of dishes, from couscous, soups, all types of meat, but also in fish, rice, vegetables and marinades. You will need to add salt, as well as garlic and onion, if you want or your recipe calls for it.