Ras el Hanout is a spice mix used in North African countries like Morocco and Algeria, and by the nomadic tribes of the Western Sahara. It literally translates to mean “head of the shop,” and is traditionally a collection of the best North African spices a trader has to offer. It was a great honor to be the spice merchant with the most sought after Ras el Hanout. And just like the spice traders of old, we hope you’ll think our Moroccan spices are the best on the internet!
The Ras el Hanout spice is used similarly to garam masala in India, and has many overlapping spices, including cardamum, cloves, cinnamon, chile peppers, cumin, nutmeg, black pepper, turmeric, and coriander. Salt and garlic are not included, and can be added by chefs to taste while cooking. Like curries, there is no wrong way to mix Ras el Hanout. There are as many varieties as there are North African culinary enthusiasts. Use our Moroccan spice mix just the way it is, or add in your own favorite spices to make it your own.
Though chile peppers and black pepper are included, this is not a hot spicy mix. It is full of warm, earthy, rich flavors blended with sweet floral notes from the cinnamon and cloves.
Use it on everything! Season vegetables for roasting, simmer in stews, sprinkle over tajines, use as a dry rub on meat or fish, and flavor otherwise bland rice dishes. Make a savory spiced butter by melting Ras el Hanout into unsalted butter. Use it on breads, rice or poultry. To warm up the flavors and create a powerful but smooth blend, consider toasting the spice mix before using.
Like garam masala, ras el hanout should be used within six months. Past that the various spices will begin to age at different paces, upsetting the original flavor balance.
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