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Ras El Hanout
Ras el hanout is a common spice in North Africa, particularly in Morocco. The name literally means "head of the shop", suggesting that it is the best spice the shopkeeper has to offer. There are many recipe variations for this spice, each reflecting local culinary preferences and available ingredients.
At Sambavanilla, ras el hanout is a combination of 19 ingredients, such as cinnamon, ginger, black pepper, cumin, coriander, dill seeds, mace, fennel, cloves, cardamom, jamaica pepper, saffron, nutmeg, turmeric, caraway, galangal, bay leaf, rose petals and lavender, making it a complex and aromatic spice.
Ras el Hanout is often used to flavour meats, stews, soups and sauces, and vegetable dishes. It adds a spicy and fragrant touch to these dishes, giving them a distinct and exotic flavour. It is also used in marinades for meats, helping them to become more tender and juicy when cooked. It is also found, of course, in traditional couscous and tagines.
In addition to its culinary uses, Ras el Hanout is also used in traditional medicine to treat various ailments. Some cultures consider the ingredients of this spice to have anti-inflammatory, analgesic and digestive properties.
Its use dates back centuries and is still very popular today due to its many health benefits and taste. If you've never tried this spice, it's time to incorporate it into your next kitchen to discover its delicious aromas and flavours.
Cumin, ginger, black pepper, coriander seeds, Ceylon cinnamon, fennel seeds, nutmeg, cardamom, dill seeds, Jamaican chilli, caraway, galangal, cloves, mace, bay leaf, saffron, rose petals, lavender, turmeric.
Instructions for use:
Add 2 to 3 teaspoons of spices to your mixture.