Ras el hanout

Just like any great love story, ras el hanout spice blend is intriguing, complicated and memorable. This exotic North African mélange of ground spices is full of unusual surprises and it will carry you away on a magic carpet to the bustling markets of Morocco, filled with alluring aromas and magical flavours. The pinnacle of all spice blends, ras el hanout comprises of fennel seeds, ginger, coriander seeds, black pepper, allspice, nutmeg, cinnamon, cloves, turmeric and cayenne pepper. The number of ingredients can range vastly, but experts in Marrakesh spice shops will tell you that of all the ingredients in ras el hanout, mystique remains the most important one. In Morocco, the spice blend is used mainly in slow-cooked, saucy dishes, but it can also be sprinkled onto chicken and meat before grilling and baking, added to a pot of rice at the beginning of cooking or to winter tajines, as well as incorporated into almond and honey sweets. Spices in this blend are renowned for helping to relieve indigestion and nausea and contain antibacterial and anti-inflammatory properties. Warm and exotic, but light and pleasant at the same time, ras el hanout is added to squash and lentil stew, egg dishes, sauces, pilafs and can be sprinkled over roasted potatoes and other vegetables. For some Moroccan magic, mix it into a chicken and almond filo pie and let your taste buds savour the mystery.

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