Ras El Hanout Gluten Free

[@jodrew1845]

The explanation and presentation are the clearest I've seen. Thanks

[@LivingFoodWise]

Glad it was helpful!

[@janine4279]

i love Tajine, this is a great recipe to help me with that

[@LivingFoodWise]

That's great. Keep an eye out for our next video which is a Morrocan chicken tagine with preserved lemons and olives, it's delicious!

[@vinny6016]

Thanks. I assume all spices are not roasted, correct?

[@LivingFoodWise]

That is correct Vinny. You will fry them off when you use them in your cooking, and also it will make them last longer keeping them unroasted :)

[@jodrew1845]

Great tip!

[@cloverpereira4163]

Is it star anise or anise seed powder. Is there a difference. Thanks

[@LivingFoodWise]

hi Clover, are you talking about aniseed powder? in which case there is a very big difference. Star anise is much more aromatic and has a smell similar to cloves while aniseed powder is closer to licorice.

[@cloverpereira4163]

Thanks for confirming I thought they were the same. I need to make the ras al hanout powder for the tagine.

[@LivingFoodWise]

@@cloverpereira4163 you're welcome. Both are quite easy to find in supermarkets.