Spices is Ras el Hanout from app.ckbk

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SPICES IN RAS EL HANOUT
APPEARS IN
Traditional Moroccan Cooking: Recipes from Fez
TRADITIONAL MOROCCAN COOKING
By Zette Guinaudeau-Franc

Published 1995

ABOUTCONTENTS
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.

Cyparacée: tara soudania, a strong-smelling stalk from Sudan.

Long pepper: dar felfla, fruit from the piper longum; from India and Malaya.

Cloves: oud el nouar, the bud of the clove tree, from Zanzibar.

Curcuma: orgoub, yellow root of the ginger tree; from India and other tropical countries.

Ginger: sknjbir, the root of the ginger tree.

Orris root: oud el amber, found in the high Atlas Mountains.

Black pepper: elbezar, fruit of the pepper tree.

Lavender: kzama.

Rosebuds: rous el word, the rose of Damascus brought from Persia by the Arabs; cultivated in the Dades, Todra and Ferkla valleys.

Ceylon cinnamon: dar el cini, the bark of the tree; from tropical Asia.

Ash berries: lissan ettir, imported from Europe as an aphrodisiac.

Belladonna berries: Zbibet el laidour, dried berries gathered in Chichouen. Very few are needed.

Fennel flowers: habet el soudane, seeds cultivated in Morocco.

Gouza el asnab.
White ginger: finer than the grey variety; from Japan.
Asclepiadic fruit: hilel abachi.

Cubebe pepper: kabbaba, grey scented pepper from Malaya and Borneo.

Monk’s pepper: kheroua, an aphrodisiac; from Morocco.