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Raz el hanout
Ras el Hanout, a star spice blend in Morocco.
A fine, warm, ochre powder. This blend is impressively complex with a captivating fragrance; a taste of ginger and cinnamon giving way to a floral and smooth aromatic bouquet.
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Main notes: Nutmeg and cardamom giving way to the softness of rosebuds and sweet spices.
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Composition: 7+ spices.
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Aromatic Profile: The star of Couscous and Tajines. A blend with an intense and spellbinding scent, the soul of Oriental cuisine.
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Packaging: 40g bottle and 100g bags.
Discover the true taste of the Maghreb, an authentic blend. Buy a spice blend with the best quality-price ratio. An immediate culinary journey!
Total Versatility
Pairs with everything: couscous, tagines, sweet and sour dishes, game, and even in desserts like an orange salad.
Captivating Flavor
Warm, smooth and complex. A blend that is not inherently spicy, but powerful in aromas, ideal for the whole family.
Authentic Recipe
A noble blend: turmeric, cinnamon, fennel, cloves, nutmeg, black pepper, ginger, bay leaf and a hint of cayenne pepper.
Ras el Hanout is the star spice blend in Morocco. A fine, ochre and warm powder. This blend is impressive for its complexity, with a captivating scent, a deep taste of ginger and cinnamon that gives way to a floral and smooth aromatic bouquet. It is the undisputed star of couscous and tagines — the true soul of oriental cuisine.
You could say that the famous Moroccan blend goes well with all sauces. On my blog, you will discover incredible recipes such as traditional Mrouzia or modern creations. You will be able to use Ras el Hanout in several ways: in a dish simmered for hours, in a marinade for grilled meats, or to intensely flavor a stuffing.
When I cook in the kitchens of Apogée Bar, I like to roast the powder over high heat for a few seconds, add oil or smen (clarified rancid butter), mix, then add onions and then place a nice lamb shank or root vegetables. This is the secret to releasing the essential oils.
"The head of the shop"
In Arabic, "Ras el Hanout" literally means "The head of the shop". This implies that the grocer has selected "the head", that is to say the best of his products and spices from his shop, to compose this exceptional blend. Traditionally, the secret recipe was passed down from father to son. It was the spice of sultans and great festivals like Eid al-Adha. Contrary to popular belief, there is no "one" single recipe — it is a living composition that varies according to regions, families and the know-how of the grocer.
What is Ras el Hanout made of?
Ras el Hanout is a rich, warm and slightly sweet spice blend that brings incredible depth to your dishes. Each of these elements contributes to the magic of the blend, offering aromas of flowers, wood and sun-warmed earth. Our traditional blend here includes:
- "Warm" ingredients: ginger, nutmeg, black pepper, cinnamon, cloves, and a very light touch of cayenne pepper to awaken the palate.
- Herbaceous and sweet notes: fennel, bay leaf.
- Color and earth: turmeric (for the sublime golden hue).
Technical Sheet
What You Receive
- OriginMoroccan / Maghreb Inspiration
- IngredientsTurmeric, cinnamon, fennel, cloves, nutmeg, black pepper, ginger, bay leaf, cayenne pepper
- Complexity+7 blended noble spices
- Main NotesNutmeg, cinnamon, cloves and warm roundness
- PackagingJar 40g, pouch 100g or 200g
- LogisticsPrepared within 24h - Delivered within 48h
What is the flavor of Ras el Hanout?
Le Comptoir de Toamasina's Ras el Hanout offers a powerful nose of cinnamon and cloves, with subtle herbaceous notes of bay leaf and fennel in the background. On the palate, it is warm, round and smooth.
It is not an aggressively "spicy" blend (cayenne pepper is dosed very subtly), but rather a blend that "warms" the palate and coats it with a thousand flavors. It will perfectly accompany your red meats, game, and will excel particularly in sweet and sour simmered dishes.
How to use it without making mistakes
- Dosage: This is an extremely rich blend. Count about 1 to 2 teaspoons for a dish for 4 people. Taste and adjust.
- Cooking: To fully release its aromas, it is highly recommended to brown the Ras el Hanout in fat (olive oil, butter) with the onions at the very beginning of cooking. This is called "blocking the spices".
- Pairings: It is the undisputed king of sweet and sour. It pairs divinely with honey, dried fruits (apricots, prunes, raisins), almonds, as well as strong meats like lamb, mutton or pigeon.
Do not confuse Ras el Hanout, Cumin and Spigol
| Blend | Nature | Aromatic profile |
|---|---|---|
| Ras el Hanout | Complex blend (+7 spices, brown-red) | Highly fragrant, warm, dominant cinnamon/clove notes. |
| Cumin | Pure spice (single seed) | Earthy, warm and bitter taste. It is used in Ras el Hanout, but alone, it lacks the same complexity. |
| Spigol | Commercial mix (saffron + spice dyes) | Mainly used as a colorant to yellow rice (paella). It completely lacks the warm aromatic richness of Ras el Hanout. |
A world tour of similar blends
- Garam Masala (India): The Indian "cousin". A blend of warm spices traditionally added at the end of cooking.
- Massalé (Reunion / Mauritius): Very similar to Garam Masala but often roasted, with the addition of curry leaves (caloupilé).
- Colombo (West Indies): A local curry thickened with roasted rice powder, milder and visually very yellow.
- Baharat (Middle East): Lebanese/Syrian blend quite close to Ras el Hanout, but with a predominance of black pepper and allspice.
8 recipe ideas with Ras el Hanout
Ras el Hanout is not only for couscous! By adding a pinch to your oven-roasted vegetables (carrots, squash), you will give them an instant oriental dimension. You can also sprinkle it in the cooking water of your rice. Here are 8 easy ways to use it.
- Lamb Tagine with Prunes: Simmer the lamb shoulder with onions and Ras el Hanout (1h30). Add the prunes and a dash of honey 20 min before the end. Serve sprinkled with toasted sliced almonds.
- Royal Vegetable Couscous: This is the essential base for the broth with tomato paste, in which turnips, carrots, zucchini and chickpeas will cook for a long time.
- Moroccan Keftas: Mix minced beef (or lamb), fresh coriander, mint, cumin and Ras el Hanout. Shape into meatballs and cook in a homemade tomato sauce.
- Roasted Butternut Squash: Coat diced squash with olive oil, honey and spices. Bake for 30 min at 200°C for a divine autumn side dish.
- Chicken with Olives and Preserved Lemon: Brown the chicken pieces, add onions, garlic, fresh ginger and Ras el Hanout. Finish cooking with a preserved lemon cut into quarters and purple olives.
- Traditional Harira Soup: A hearty soup (lentils, chickpeas, tomatoes, meat) intensely flavored with Ras el Hanout, celery and fresh coriander.
- Marinade for Grilled Meats: Mix plain yogurt, the juice of a lemon, crushed garlic and the spices. Let your chicken or fish skewers marinate before the barbecue.
- Oriental Carrot and Orange Salad: Grated carrots, orange segments, an olive oil/orange juice vinaigrette, flavored with a hint of Ras el Hanout and cinnamon.
Frequently Asked Questions
What does "Ras el Hanout" mean?
In Arabic, it literally means "The head of the shop" — meaning the blend is composed of the best and noblest products selected by the grocery store owner.
Is there only one true recipe for Ras el Hanout?
No, absolutely not. The recipe varies greatly according to the regions of the Maghreb, family traditions and the know-how of each grocer. Some luxurious blends can contain up to 40 different spices!
Is Ras el Hanout very spicy?
By nature, no. It is a blend that pleasantly "warms" the palate without burning it, thanks to ginger and pepper. Our version contains a light touch of cayenne pepper to awaken the flavors, but remains very accessible.
What is the difference with Spigol?
Spigol is a commercial blend invented specifically to color rice (based on saffron and colorings). It completely lacks the richness, warmth and aromatic complexity of Ras el Hanout.
"The soul of Maghreb cuisine — cinnamon, cloves and ginger, for totally captivating couscous, tagines and sweet-and-sour dishes."
Order my Ras el Hanout+7 blended noble spices · 40g Jar for 4€ · Comptoir Selection
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