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:

Coriander, black pepper, ginger, paprika, pimento, mace, nutmeg, cardamom, chilli, cloves. For more information on our ingredients policy please see here

Produce of various countries.