Ras el Hanout
Morroccan Spice Blend.
A North African medley of fragrant herbs and spices. Full of distinctive and complex aromatic nuances.
Perfect with poultry, meat, grame, rice, couscous.
Use in tagines and as a marinade.
Guinea Pepper Berries
Ah…The spice master’s mix.
Ras el Hanout translates as ‘top of the shop’ and originates from North Africa. There it features heavily in Moroccan cuisine and is often sold as the spice merchant’s best product.
Brazen Ras is the real deal. (Beware of the supermarket version which will only have six spices in it.) Brazen Ras has 26 ingredients – yep, you read that right!
This complex, distinctive and beautifully balanced spice blend is not simply hot – it is just jam-packed with pungent warm flavour. Send your nose into raptures just by inhaling the fragrance. And then we eat!
Ras tends to be traditionally used much in the way garam masala is – just added to all kinds of dishes. Ras will work with pork, lamb, salmon, chicken, couscous and vegetables. It is incredibly versatile and can be used as a rub, in tagines / casseroles, and as a seasoning.
Add as spoonful to the broth you use in the making of cous cous.
Marinate poultry and vegetables buy using some olive oil and a touch of garlic to the blend. Mix with some flour and use it as a coating for chicken, lamb and fish before frying.
Fry with some onion and add your meat or vegetables and chickpeas and make a delicious tagine.
Mix Ras el Hanout with softened butter or sour cream to instantly make an interesting topping, or toss it over fresh popcorn for a savory snack.
|Dimensions||5 x 5 x 5 cm|