Editing Orris root (section)

== In cuisine ==
Orris root is often included as one of the many ingredients of [[ras el hanout]], a blend of herbs and spices used across the Middle East and North Africa, primarily associated with [[Moroccan cuisine]].

Orris root has been used in [[tincture]]s to flavour [[syrup]]s; its taste is said to be indistinguishable from [[raspberry]].<ref>{{Cite book|last=Chase|first=Alvin Wood|title=Dr. Chase's recipes: or, Information for everybody|publisher=R. A. Beal|year=1888|edition=23rd|page=[https://archive.org/details/drchasesrecipes00chasgoog/page/n50 44]|chapter=Saloon Department: Syrups|isbn=978-0-665-26928-8 |url=https://archive.org/details/drchasesrecipes00chasgoog}}</ref>

Orris root powder also had a use as the base in the making of [[nonpareils]].<ref>{{Cite book|last=Jeanes|first=William| chapter-url=https://books.google.com/books?id=uzRdAAAAcAAJ&pg=PA196|title=The Modern Confectioner: a Practical Guide to the Latest and Most Improved Methods for Making ... Confectionery, Etc|date=1861|publisher=John Camden Hotten|page= 196 | place= London 
| chapter = 336. Nonpareils
}}</ref>