Moroccan Ras el Hanout – Med – 35g

$3.45

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35G

Product Description

Moroccan Ras el Hanout translates in Arabic to “top of the shop”, implying the spices used are the best the seller has to offer. Our mixture has 14 different herbs and spices delicately balancing the sweet and savoury flavours to give it a complex and well-rounded flavour without being overly spicy.

 

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Flavour Notes:

This delicate blend of 14 different herbs and spices adds that fragrant warmth we all know and love from Moroccan cuisine. Sweet, savoury, and oh-so-delicious, the sweetness comes from nutmeg, cassia, sweet paprika, and allspice; Savouriness from sea salt, fennel, caraway, and cumin; Warmth from cayenne, turmeric, galangal, and ginger, and a herby fragrance from coriander this perfectly balanced blend is so versatile and can be used in soups, stews, marinades, or to season couscous or rice dishes.

Culinary Notes:

USe to make traditional Moroccan dishes like tagines and slow-cooked meat braises and roasts or simply use to add a Moroccan spice to your everyday meals like grilled steaks, roasted veggies, roast chicken, baked fish or BBQ prawns. Pair your dishes with a zesty, fresh salad to offset the rich spiced flavour of the Ras el Hanout.

Health Benefits:

Our blends are preservative-free, additive-free, filler-free, and contain low or zero salt. The intense flavour from our spice blends means a little goes a long way.

Ingredients:

Turmeric, cumin, sweet paprika, ginger, sea salt( 8%), fennel, coriander, cayenne, cassia, allspice, cardamom, nutmeg, galangal, and caraway.

country of origin:

Made in Australia from local and imported ingredients

other names or spelling:

Ras el Hanout, “head of the shop”, Morrocan spice

How to use

  • Used as a base for a marinade for fish, chicken, and lamb
  • Use to season casseroles, tagines, and soups
  • Use it in meatballs, vegetable dishes, spiced couscous, and curries
  • Use 1tbsp to 500g of protein
  • To release the volatile oils in the spices, this blend it best added at the beginning of cooking
  • Use as a dry rub over meat before grilling or roasting for an aromatic outer crust
  • Sprinkle over veg before roasting in the oven for a twist on a classic
  • Replace an array of spices in a dish with this one handy blend

The Spice People FAQs

While Moroccan Ras El Hanout is traditionally used in Moroccan cuisine, it can also add a unique flavour to a variety of non-Moroccan dishes. For example, it can be used to season roasted vegetables, grilled meats, rice dishes, or even incorporated into marinades or rubs for barbecue.

Moroccan Ras El Hanout is generally suitable for children, as it offers a complex yet balanced flavour profile without overwhelming heat. However, parents should consider their child’s individual taste preferences and any dietary restrictions.

When using Moroccan Ras El Hanout, start with a small amount and adjust to taste, as the intensity of flavours can vary depending on personal preference and the specific blend. It’s also important to toast the spices briefly in a dry skillet before using to enhance their aroma and flavour.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Proudly Australian owned – serving customers since 1997

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Copyright © 2023 The Spice People. All Rights Reserved.

Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

Spiceology

Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.