Description

‘Ras el Hanout’ is a spice blend common in North African cooking

This spice is used in marinades, tagines, as a rub, as a seasoning in many dishes, and as a condiment, we even used it as a base ingredient to make a delicious complex ice cream.

The name in Arabic means “head of the shop,” and refers to the best spices the store has to offer. Each shop has their own unique secret blend.

Our unique blend of Ras el Hanout contains the warm, sweet and savoury spices such as cinnamon, paprika, ginger, allspice and 9 other ingredients, deeply roasted, carefully ground and blended in the restaurant to create a beautifully aromatic spice for you to use at home.

Moroccans believe it has aphrodisiac properties, so add in as much or as little as you desire!

Usage Suggestions

• As we deeply roast our whole spices before grinding, our Ras el Hanout can be added to your sauces, gravy or soups at the last minute when you feel they need that little extra flavour burst! (a squeeze of lemon or lime will finish it off!)
• Dust chicken, duck or beef before roasting or grilling – whole or pieces
• Add to onions and garlic when frying for stuffing
• Season soups for a truly Middle Eastern flavour
• Mix equal quantities of spice mix and brown sugar for a lovely spiced dessert custard with a difference – and even use this idea to create a delicious ice cream or use to sprinkle on bananas before caramelising then serve with vanilla or coconut ice cream
• Season chicken livers when making your favourite pate
• Great sprinkled on vegetables before roasting and serve hot or once cold, add chopped mint and parsley and dress with our pomegranate balsamic vinaigrette
• Amazing with pork – our famous pork belly is testament to that!
• Try adding to your beef mince when making bolognaise or even to your favourite hamburger recipe.
• Great when used as a marinade with a touch of oil (and a little lemon juice or vinegar if you need a little tenderising agent)
• Add to the rice and onions when making your next risotto – great with mushrooms!
• Try dusting a thick piece of fish for a play on the famous Cajun dish, ‘blackened fish’, then grill and serve with a fresh salad
• A brilliant base seasoning for your next tagine or season hogget chops before grilling or slowly braising.
• Rub through cous cous with grated zest of lemon, before adding hot water or stock and steaming – serve hot or room temperature with vegetables and your favourite dressing and salad