Variety is in the Liveliest of Spices

Recently my friend and fellow PCV (Peace Corps Volunteer) Ben visited me here in my town, and we decided to make dinner together. While in the center of my town, we were in a hanoot, which is essentially the Moroccan equivalent of a corner grocery store, where we briefly discussed what we were going to have for dinner that night. He suggested making corn chowder. Never having had it here in Morocco, I quickly supported that idea. We set about buying the various ingredients which I didn't already have in my apartment: corn, potatoes, onions, penne pasta, and a relatively unique spice named "ras-l-hanoot," in Darija, or Moroccan Arabic. Literally this phrase means "the head of the grocery store" in Darija. It's fairly unique because it's actually a blend of various spices, thus containing multiple spices. It's also fairly intriguing because one often can have difficulty knowing what it contains, since its actual composition varies so much depending on who is making it. It's also notable because, at least according to at least one Moroccan, it can contain as many as eighty different substances in it. It often contains pepper (sometimes multiple kinds of pepper), cumin, nutmeg and ginger. It often ends up giving a dish somewhat of a curry-like flavor. Indeed, when Ben and I ate the corn chowder containing the ras-l-hanoot, the chowder seemed to have a flavor reminiscent of curry. It made what most likely would already have been a tasty meal even more delectable!