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Ras el Hanout

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  • Taste & Aroma

    Bitter, Pungent, Woody

    Recommended Use

    Cous cous, Rice, Red meat, Lamb, Poultry and Fish

    Pairs deliciously with:

    Moroccan Tajines, Roasted Root Vegetables, Hummus, Butternut Squash Soup

  • Origin & History

    Ras El Hanout means the head of the shop in Arabic. Signifying the best product for sale in a Moroccan spice stall. It is traditionally made with more than 30 herbs and spices. This blend is ubiquitous in North African cuisine and its main ingredients are cloves, black pepper, cardamom, cinnamon, ginger, turmeric, rosebuds, cumin and nutmeg.


    Ras el Hanout has a warm and sweet aroma which makes it extremely versatile. It is mostly used in the seasoning of cous cous, bulghur, rice or tajines with meat (especially poultry or lamb). It adds a complex and sophisticated twist to European dishes and is a great seasoning for vegetarian cooking.

  • Ingredients

    Cloves, Allspice, Black Pepper, Mace, Cardamom, Cinnamon, Ginger, Turmeric, Rosebuds, Cumin, White Pepper, Coriander, Nutmeg, Saffron, Bay Leaves and Paprika



    Serving sizeξ

    14 x 1/2 Tsp

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