Ras al hanout

Râs al hânout (ras el hanout) is a spice mixture with a rich tradition. Not five or seven flavors, as in the sophisticated Asian spice mixtures, but hospitable and generous 'as much as possible'.

Râs al hânout therefore roughly translates as 'the best of the house' (la tête de l'épicerie) and is made from the best available spices. Traditionally, these have been the spices from their own region, later enriched by trade and travel with products from all over the world, including sometimes very exotic ones such as the Spanish fly. Don't worry, it's not in our râs al hânout.

The most important seasonings in an artisanal râs al hânout are in alphabetical order:

• al-kababa (cubeb pepper)
• asheb (asafoetida)
• bsibsa (mace)
• dar felfell (cape long pepper)
• dar el cini (cassia cinnamon)
• elbzar (black pepper)
• gouzt ettiab (nutmeg)
• habbt el mchebek (mustard seed)
• hil al habachi (kororima)
• khzama (lavender blossom)
• mgouza sahraouia (grain of paradise)
• nouioura (allspice)
• old and nouar (cloves)
• qâqulla (cardamom)
• qrçoub (turmeric)
• rous el ward (damascus rose)
• sknjbir (ginger)

A whole range of powerful flavours, in addition to which the root of the blue iris and earth almond are welcome additions. The warm flavors are characteristic of what is called msâkhen in North Africa, which can be translated as 'warmer' in the sense of an aphrodisiac, an aphrodisiac. Hence the Spanish fly.

Smell and taste

The redder a râs al hânout, the sharper it will be, due to the red chili peppers. A yellower râs al hânout contains more turmeric, indicating a milder taste. There is also a 'green' râs al hânout with green herbs, a mixture inspired by French cuisine.

M'rouzia râs al hânout is often associated with Moroccan cuisine, l'msagna with Tunisian cuisine, and monusa with Algerian cuisine

Use

Râs al hânout is not used sparingly. In northern Morocco, an adult eats an average of one tablespoon per day. For health reasons, because râs al hânout is also said to help against colds and digestive problems.

Attributes:

• our ras-el-hanouit contains: turmeric, coriander, allspice, cinnamon, chili pepper, pepper, cardamom, ginger, cumin, fennel, nutmeg, star anise, citrus peel, fenugreek seed and bay leaf
• origin: North Africa (Maghreb)

Assortment

• available in glass and pouch (no test tubes)
• glass jar contains 60 grams
• stand-up pouches with a content of up to 30 to 60 grams
• larger quantities on request

Gift Wrap

• the jar is available in a tasteful gift box, consisting of a cube box filled with black tissue paper
• for an overview of our gift packaging, please refer to the category gift packaging

Save:

• keep your ras el hanout in closed packaging
• preferably store in a dark, dry and cool place
• best before February 2025 (02/25)
• this best before date is an indication