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. There are as many variations as there are towns and no two are exactly alike. Our mixture uses sweet paprika, cumin, coriander, ginger, cassia, turmeric, fennel seeds allspice, cardamom, nutmeg, cayenne, caraway, galangal and sea salt to give it a complex and well rounded flavour without being overly spicy.
Culinary Notes :
- Used as a rub for fish, chicken and lamb
- Use to season casseroles, tagines, and soups
- Use it in meatballs, vegetable dishes, spiced cous cous and curries
Health benefits:
All of our blends are full of spices that are beneficial to your health. They 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.
Recipe/ product links:
Ingredients:
Made from imported and local ingredients; sweet paprika, cumin, coriander, ginger, cassia, turmeric, fennel seeds allspice, cardamom, nutmeg, cayenne, caraway, galangal and sea salt
Other names or spelling: Ras el Hanout, “head of the shop”
Cate Furey –
A beautifully fragrant mix. We use it to make roast sweet potato lentil rolls, and tonight are making spicy pumpkin and feta pizza. A versatile and delicious spice! We used to be able to buy it from our local veggie shop in Melbourne, but haven’t found it locally in Canberra. So, here I am, stocking up!