ras el hanout

Ingredients: paprika, cumin, ginger, coriander, turmeric,black pepper, fennel, allspice, cassia, cardamon, galangal, nutmeg, long pepper, bay, caraway, cayenne, cloves, mace, cubeb, black cardamon, rose petals, lavender, saffron

A very complex but wonderful Moroccan ras el hanout blend with notes of heat, bitterness, sweetness and a delightful floral aroma. The ras el hanout mix is strangely both subtle and powerful, not in terms of heat but in the pervasive flavour that seems to really respond to long slow-cooking in particular.

uses: Good seasoning to have for a barbeque when used in a quick marinade, particularly with a squeeze of lemon juice and olive oil to make a paste and used with oily fish or lamb. Add a pinch of ras el hanout to soups, stews or even tomato sauces where the slow cooking will really bring out the delicious complexity of the mix. Add a pinch of ras el hanout to flavour rice, pulses or carbohydrates.

good with: chicken, lamb, oily fish, onion, tomato, pulses,

we recommend: approx. 1/2 tsp per person