A complex blend of spices that is used in the preparation of North African food dishes. Commonly used in Moroccan and Tunisian foods, this blend may contain over 75 different spices. The selection of each spice is simply a matter of choice, depending on the spices available and the preferences of the person making it who generally has their own unique blend. A few of the spices that may be included are: allspice, anise, ash berries, belladonna, black pepper, cardamom, cassia, cayenne peppercorns, cinnamon, clove, cubebs, dried flowers such as coeurs des roses (rosebuds) and lavender, fennel seeds, galangal, ginger, lavender, mace, nigella, nutmeg, orrisroot, and turmeric. Raz el hanout is often used as a seasoning when preparing lamb, poultry, game, couscous, stew, tagines, vegetables, rice, and a sweet food known as majoun. This spice may also be referred to as Ras el Hanout.