Ras el Hanout is an aromatic spice blend from North Africa, some say possibly originated in Morocco. The name is Arabic for "head of the shop or market" and implies a mixture of the best spices the seller has to offer. Ras el Hanout is used in many savory dishes, rubbed on meat, stirred into rice and I even use it in scrambled eggs. Ras el Hanout is somewhat curry-like with a more delicate kick, a floral fragrance and subtle nuances within an overall robust flavor. It is extremely versatile, adding a golden color and an aromatic and enticing flavor to chicken or vegetable tagines. Add a half teaspoon to a cup of rice or cous cous while cooking to transcend the ordinary. One of my favorites is to use Ras el Hanout as a spice rub on lamb or pork chops grilled on the barbeque.
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