
Ras el hanout means “the head of the shop” — the best of the store gathered into a single blend. More than twenty spices, from cinnamon to rosebud, from cardamom to long pepper, compose a complex, warm, floral aroma no single spice can match. It is the soul of feast tagines, mrouzia and royal couscous. A pinch at the end for depth, or a long marinade. Blended and hand-measured in Morocco, ONSSA-approved.
A pinch at the end of cooking for depth, or in a long marinade.
More blends for Moroccan cooking
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Sign inAromatic profile : a warm, fragrant profile. Dosage: 1 tsp per 4 servings, adjust to taste. Storage: away from light and moisture.
Hand-measured in Morocco, with no preservatives or colourings.
Chef-signedThe spices for the grand feast tagine
« A pinch of ras el hanout at the end for depth. »