Ras El Hanout

Ras El Hanout is a traditional North African spice blend, most commonly associated with Moroccan cuisine. The name translates to “head of the shop”, meaning the mixture a spice merchant builds from the best of what the shop holds. It tastes warm, aromatic, slightly sweet and mildly spicy, with gentle heat rather than sharp burn, which is what makes it work across so many savoury dishes.

This blend typically includes nutmeg, coriander, cumin, ginger and turmeric, which create an earthy, balanced base. Cinnamon, paprika, black pepper and cayenne add warmth and gentle heat, while cardamom, allspice and cloves contribute floral, sweet and slightly peppery notes.

How to use it

Ras El Hanout is commonly used in tagines, rice dishes, couscous, roasted vegetables, marinades, stews and grilled meats. Technique tip: bloom it in hot oil or butter for thirty seconds before the other ingredients go in, which opens up the cinnamon and clove notes that stay muted if it is stirred in dry at the end.

The shaker jar

The jar option is packed in a clear 8 oz shaker jar made from lightweight, food-safe PET, so the colour and texture of the blend are visible at a glance. The flip-top cap opens to a three-hole sifter for an even sprinkle straight over the pan, the grill or the plate, and closes again with a simple press. A pressure-sensitive liner seals the jar until first use, and the fitted cap keeps the blend fresh between uses. When a recipe calls for a measured spoonful, simply unscrew the cap; the wide mouth takes a teaspoon with ease. Once empty, the jar is easy to refill with your next Ameen blend and makes a practical home for dried herbs, chilli flakes, sesame seeds or homemade rubs. Hand wash only.

Details

Also known as

ras el hanout, rass el hanout, رأس الحنوت