Ras el Hanout

Ras el Hanout

Ras el Hanout – the magic of Moroccan spices. Discover the rich history, culinary uses and health benefits of this versatile spice blend.

Culinary uses

Ras el Hanout is a versatile spice blend widely used in Moroccan cooking. It is perfect for:

• Tagines: traditional Moroccan stews.
• Marinades: for meat, poultry and fish.
• Vegetable dishes: add an exotic twist to roasted vegetables.
• Couscous and rice: give simple side dishes extra flavour.

Blend

Every blend is unique. A common mixture includes turmeric, coriander, cumin, fennel, chilli, ginger, garlic, salt and pepper. Some, however, combine 30 or more different spices.

History

Ras el Hanout literally means ‘head of the shop’ and refers to the best spices a grocer has to offer. Each grocer may have their own unique blend, giving each mixture its own touch. It has been used for centuries in North African cooking and symbolises Morocco’s rich culinary traditions.

Although Ras el Hanout originated in Morocco, it is also used in other North African cuisines. It has found its way into international cooking and is valued for its complex, aromatic flavour.

Moroccan

Moroccan spices, ras el hanout