Ras El Hanout

Ras el Hanout is a classic blend used in Moroccan cooking. The name means ‘top of the shop’ or the very best spice blend that a spice merchant (Souk) has to offer. There is no definitive combination of spices that makes up ras el hanout. Each shop, company, or person may have their own blend.

When Herbie developed this Ras el Hanout, he researched many traditional recipes and then came up with his own interpretation.   

Herbie did leave out the Spanish Fly and the Hashish, however the Herbie's Ras el Hanout is an incredibly beautifully balanced example of this versatile Moroccan spice.   

To make a spiced cous cous, just add ½ a teaspoon of Ras el Hanout per cup, the spices will make it wonderfully fragrant and the Saffron will give a golden color.   

Sprinkle onto chicken and fish before cooking. Use in tagines of chicken and lamb.   

RECIPE

Ras el Hanout Chicken

Contains: Paprika, Cumin, Ginger, Coriander Seed, Cassia, Turmeric, Fennel Seed, Allspice, Cardamom Green, Dill Seed, Galangal, Nutmeg, Orris root, Bay Leaves, Caraway Seed, Cayenne, Cloves, Mace, Black Pepper, Brown Cardamom, Whole Kashmiri Saffron Stigma