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Ras El Hanout (SKU #466)

Rajma Masala | Raw Honey

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(6 Customer Reviews)

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This is my second order and I was pleased with the first-so glad that I found your site-having all these spices available to me has renewed my interest in cooki..."
-Elizabeth S. from New York

Testimonial [ 74 ] of [ 581 ]

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Ras El Hanout

Also Known as: Ras El Hanout Spice

Origin: Moroccan

Ingredients: Coriander Powder, Allspice Ground, Fennel Powder, Black Pepper Ground, Cumin, Cinnamon, Anise Seed Ground, Cardamom Ground, Ginger Ground, Nutmeg Ground and Turmeric

Taste and Aroma: Complex, warm, powerful and distinctive.

Uses: All purpose, Ras El Hanout is is good in almost everything including: Rice, meat, lamb, chicken, vegetables, grilling and couscous.

Substitutes: Arabic Spice Blend, Tandoori Masala, Chermoula Spice, Dukkah Spice, Garam Masala and Maharajah Style Curry Powder.

Fun Fact: In Arabic Ras El Hanout means "top of the shop", indicating the status level this famous high quality blend has attained in the vast spice world.

Date Added:10/26/2010 By:Joan Keith
I used this spice in a roasted chicken recipe from Bon Appétit magazine. You mix the spice with olive oil, lemon juice/rind, paprika, salt, garlic and black pepper and used it as a rub inside and on the chicken. It was wonderful! I love this spice. I think you could probably find the recipe online. It is called Roasted Organic Chicken with Moroccan Spices.

Date Added:11/19/2010 By:Kellie Wright
Their are so many layers to this spice, I used it on chicken breast tonight. It was fruity, spicy and savory. The Cumin is very noticeable in the Ras El Hanout. I am looking forward to trying it in my spaghetti sauce.

Date Added:04/27/2011 By:Phil Artz
Delicious, savory spice blend. Excellent in couscous. Wonderful seasoning for grilled meats.

Date Added:08/10/2011
By:Rolf Smith

PHENOMENAL! Moroccan Lamb Tagine with Raisins, Almonds, & Honey. Mrouzia is a dish traditionally made after the celebration of Aid el Kebir ("Feast of the Slaughter of the Lamb"), an occasion when, historically, a family would have large amounts of meat on hand. Also very, very good using rabbit or vension. 2 teaspoons RAS-EL-HANOUT (this is the KEY ingrdient) • 2 teaspoons salt • 3/4 teaspoon black pepper • 3/4 teaspoon ground ginger • 1/4 teaspoon crumbled saffron threads • 3 cups water • 3 lb boneless lamb shoulder, cut into 1-inch cubes • 1 large onion, coarsely grated (1 cup) • 2 garlic cloves, finely chopped • 2 (3-inch) cinnamon sticks • 1/2 stick (1/4 cup) unsalted butter, cut into pieces • 1 1/4 cups raisins • 1 1/4 cups whole blanched almonds • 1/2 cup honey • 1 teaspoon ground cinnamon • Accompaniment: couscous Whisk together ras-el-hanout, salt, pepper, ginger, saffron, and 1 cup water in a 5-quart heavy pot. Stir in lamb, remaining 2 cups water, onion, garlic, cinnamon sticks, and butter and simmer, covered, until lamb is just tender, about 1 1/2 hours. Stir in raisins, almonds, honey, and ground cinnamon and simmer, covered, until meat is very tender, about 30 minutes more. Uncover pot and cook over moderately high heat, stirring occasionally, until stew is slightly thickened, about 15 minutes more.

Date Added:05/22/2012 By:Susan Lyons
This is wonderful! I had bought some 1-oz packs of Ras El Hanout at a local store which no longer carries it, so I searched online for it and found My Spice Sage, and am so glad I did. All the spices I bought here smell and taste fresh and rich.

Date Added:08/25/2012 By:Mark Wesolowski
Good Middle Eastern Flavor, slightly sweet and flowery, but overall a good base for any Middle Eastern Dish.

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