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Ras el Hanout roughly translates as ‘head of shop’ – it’s thought that North African merchants mixed their best spices into a signature blend, designed to impress. Ours is a delicate mix of 16 different spices: earthiness from ground cumin and a sweetness from cinnamon, cardamom and fennel.
Jamie Oliver uses ras el hanout in a Moroccan style roast chicken along with preserved lemons and Nigella rubs it into a Moroccan roast lamb served with herby yoghurt. Ras el hanout is also used in traditional tagines and Moroccan bastilla pies made using pigeon, turkey and chicken.
This sweet-savoury spice mix is a versatile blend. Try rubbing it over root vegetables like celeriac and swede before slow-roasting as well as stirring through couscous or simply spicing a mid-week chicken tray bake.
Ras el Hanout should be stored in a dark, airtight container, to prevent it from drying out and to keep it as flavourful as possible.
Coriander, cumin, cinnamon, ginger, turmeric, garlic, cardamom, mustard seeds, fennel, black pepper, nutmeg, mace, allspice, caraway, chillies