Ras el Hanout
We proudly put forward a fresh spice with a touch of the Moroccan pride, the best of their best spices – Ras El Hanout.
Coined from the Arabic word “Ras El Hanout” which stands for “head of the shop,” this blend certainly deserves the best of efforts to prepare.
Just so not to put the name in vain, the best of our culinary knack has toiled to thoroughly select a long list of the finest origins of this spice. Amongst them are allspice, long pepper, white pepper, black pepper, some earthy hint of turmeric, ginger, cardamom and galengal, some saccharine touch of finely ground mace, cinnamon and nutmeg, and then the rest are several authentic flavours by caraway, fennel, nigella, saffron, rose petals, cloves, and anise.
It being the best of the best, there’s no doubt in our bones that you can use this complex blend as an all-purpose rub for any choice of meat. Try the Moroccan dish called Tagine, meaning “earthen pot,” which, by the way, is is a kind of earthenware where our North African folks traditionally cook the stewed dish of beef, pork, lamb usually added with dried prunes or dates and, of course, with a good measure of Ras El Hanout.
If you want to get ahead of the best cooking, the Ras El Hanout spice blend just might come in handy.
Ingredients: cardamom, black pepper, white pepper, anise, fennel, cloves, caraway, cinnamon, turmeric, ginger, mace powder, nutmeg, galangal, rose petals, allspice, long Pepper, black seed, saffron.