Ras el hanout is a traditional blend of spices that is commonly used in Moroccan cuisine. It is designed to add a hot spiciness to dishes, and is quite distinct from curry powder. Whereas curry powder has a chilli-like heat, ras el hanout has more of a combination of pepper, paprika and flavouring spices. It is designed to give a "kick" to meals, and is ideal for adding to cous-cous dishes, North African cuisine and other Mediterranean dishes.
Directions
Ras el hanout has many uses, including:
- Seasoning meats and vegetables before cooking. Works particularly well with lamb, as ras-el-hanout has a strong flavour.
- Adding to the dish during cooking (generally about halfway through), in a similar way to using curry powder, but in smaller quantities (usually).
- Adding to cous cous to make it more interesting.
Use about a teaspoonful at a time.
Ingredients
Rose Petals, Ground Allspice, Ground Black Pepper, Ground Cardamom, Cayenne Pepper, Ground Cloves, Ground Coriander, Ground Ginger, Mace, Ground Nutmeg, Spanish Paprika, Turmeric.
Please be ensured that this is the correct ingredient list. The packaging depicted in the image on this page is of a previous blend.
Produce of various countries.
