Ras el Hanout – North African Spice Blend

$8.50

1.75 oz. To make this Ras el Hanout ("head" or "top of the shop"), I toasted and ground 22 herbs and spices, and each one leaves its own distinct imprint on this sweet, savory, citrusy, spicy mix, yet none are too pronounced. They are: coriander, cumin, fennel, grains of paradise, allspice, caraway, cinnamon, black peppercorns, black cardamom, green cardamom, hot chilis, mace, cloves, star anise, dried orange peel, yellow mustard seeds, black mustard seeds, dried rosebuds, garlic, ginger, and nutmeg. 

You'll recieve a recipe with this tin of spices, but you can also find recipes that use ras el hanout on my Facebook page and the Kitchenimp.com website. 

Ras el Hanout is the most essential of Moroccan spices. Lucky for you, I've done all of the work; all you need to do is rub some of this goodness on some chicken, or add some to some sauteed onion and garlic and then throw it into the water (or broth) when you make your rice. When you use this, you'll be amazed by the layers of flavor in this mix.

Your Ras el Hanout comes in a sealed jar. It holds 50 grams (1.75 ounces) of lovely, fresh spices.