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Ras el hanout literally "head of the grocery" in Arabic is a mixture of around 30 different plants. It can be considered the North African Curry. Excellent in stews and pan-fried fish and chicken preparations. Appreciated in lamb dishes and couscous.
turmeric, coriander, pepper, cumin, fennel, ginger, cinnamon, allspice, chili pepper, cardamom, anise, fenugreek seeds, nutmeg.
Its name in Arabic literally means "chief of the grocery store", which could metaphorically become "the king of spices", because it represents the best of the aromas selected in the bazaars. It was born as a spice mix in North Africa, particularly in Moroccan cuisine, where the many available elements were combined to create an inviting blend on food. Traditionally, Ras el Hanout is made up of 20 to 50 spices, with a combination that can vary from region to region and from home to home. Precisely for this reason, the Ras el Hanout mix on sale is often the result of a proposal between the most common ingredients, which provide the classic pungent, warm and woody flavor - with many elements in harmony with each other. Cinnamon, cloves, pepper and ginger are often added to give notes between sweet and spicy. Other elements such as turmeric, cumin and nutmeg add depth and an intense flavour; nuanced by delicate elements such as rose hips or unusual ones such as anise and cardamom. Although you might think that this North African curry is not spicy, it adds heat to many dishes and complex aromas. Its abundance of spices gives dishes an unusual taste and rich in nuances on the palate, perfect especially in meat and fish dishes.
Yes, because the elements that make up the mixture combine the properties of the various spices. Among these are the digestive properties, which also help in eliminating bloating due to intestinal gas. The mixture has a high quantity of antioxidants and minerals such as iron and calcium, beneficial for the body, also representing a source of magnesium and potassium. It contains vitamins such as niacin, thiamine and vitamin A. Its qualities come from typical spices such as cinnamon, turmeric, ginger and nutmeg. Although it is a safe food, excessive consumption of this spice is not recommended since too much spicy food can leave a burning sensation in the mouth and irritate the oral cavity. In addition, consuming too many spices can lead to problems with gastritis, heartburn and gastrointestinal disorders.
Our proposal for the mix includes different spices, for a harmonious combination.
Turmeric gives off a warm and slightly spicy flavour, along with bitter notes that make it deep in taste; its intense aroma enhances the pungent tone of Ras el Hanout.
Cloves give a complex taste, sweet and delicate notes, only slightly spicy; its fruity touch and floral aromas balance the more intense spices.
Anise with an unmistakable scent that evokes licorice and its sweet and fresh flavor, is perfect for giving a pleasant spicy touch to meat and fish.
Rosehip infuses a taste between acidulous and sweet fruity, with intense aromatic notes that make this blend more special. Cumin gives a pungent but not excessive flavor, evoking delicate fennel. The warm smell adds slightly toasted notes, which pair well with other deep spices on meat.
Nutmeg gives the blend a warm flavor, pungent notes with a sweetish aftertaste; the citrus nuances mix with cloves and cinnamon.
Cinnamon brings an exotic, pungent and sweetish flavour to the North African blend, with an intense aroma and pleasant peppery notes.
Ginger brings its unique warm and spicy flavour, with fruity and slightly sweet notes; a spicy aroma reminiscent of lemon, pairs well with nutmeg on fish and vegetables.
Long pepper is a slightly less pungent spice than black pepper, with an aroma somewhere between sweet and spicy; it provides sweet floral notes and hints reminiscent of cinnamon and nutmeg.
Cardamom provides a warm flavour and a unique mix of aromatic notes; its balsamic scent evokes delicate and particular scents such as honey, rose and eucalyptus.
This ready-made mix is not so widespread in supermarkets and is preferably found in specialized spice shops, such as our online shop Natura d'Oriente. You will find a quality selection, ready for seasoning your dishes, with the possibility of purchasing the Ras el Hanout of Morocco with a variable weight. The packages are 50g, 75g, 150g, 100g, 250g, 500g and 1 kg. The Natura d'Oriente purchase and delivery services reserve you an excellent price for the Rasel Hanout and other spices for sale in bulk.
Rare in European cuisine, this spice mix is widely used in North African and Moroccan cuisine, which is where we start to talk about its use in gastronomy. Ras el Hanout stands out as a “North African curry” indispensable in many typical dishes of Morocco, Tunisia and Algeria. It is a key ingredient in famous recipes such as the Moroccan tagine (or tagine) based on meat, chicken or fish stew. It is used to season meat stews, dishes such as spicy lamb meatballs and shrimp tagine. It is also used to spicyly flavor couscous, falafel and hummus, and in Moroccan carrot salad. In any case, it is a versatile blend, which can also be used in many local meat and fish dishes. It is sometimes called the “lazy cook’s spice” because it is used on any dish to make it more appetizing.
Ras el Hanout is usually mixed with oil or other hot liquids before adding it to foods. Do not subject the mix to high temperatures or burn it, otherwise it can take on a bitter taste. Add it to dishes in the last 5 minutes of cooking, to enhance their aromas.
Savory recipes: excellent for flavoring vegetables, it adds a touch of extra flavor to raw, steamed or boiled vegetables. Ras el Hanout enhances the flavor of potatoes with pungent notes, and improves the flavor of pumpkin, carrots and cauliflower, before roasting them. This spice blend adds flavour to rice and grain dishes, and is a burst of flavour in couscous and soups. It can be used in gazpacho, a cold Spanish soup made with raw vegetables. It adds an exotic flavour to soft cheeses and vegetarian dishes such as roasted vegetables with chickpeas, feta and herbs. Ras el Hanout can be included in spiced figs, stuffed with soft goat's cheese, honey and chopped walnuts.
Meat and fish: It pairs perfectly with grilled fish, seafood, roasted or steamed fish. It enlivens delicate meats, with a special touch on lamb and chicken, and is generally used in grilled and stewed meats. You can sprinkle this powerful spice blend in beef stews, in stew recipes, on lamb cutlets, on grilled chicken rolls.
Marinades: It can be used in marinades before grilling and in dry rubs (dry rubs for meat) for fish and meat on the barbecue. Its intense flavor makes an excellent marinade for chicken (1 teaspoon of Ras el Hanout, a few tablespoons of olive oil, a crushed garlic clove and a pinch of salt). It pairs very well with garlic, pepper, onion and citrus peel.
Sauces: It is an ingredient that goes well with oil, butter and other emulsifiers to flavor creams, dips and sauces. Delicious for aromatically flavoring a preparation based on Greek yogurt and honey, perfect for vegetables or meat. It can also be added to softened butter or sour cream for a dressing reserved for fish or meat.
Desserts: Although Ras el Hanout is used in savory dishes, it can also flavor some sweets such as cookies, waffles, donuts, apple pie, carrot cake. It infuses a sweet and tangy aromatic note into caramel pudding, yogurt or white kefir, granola or oatmeal. It is a spicy mix that can also be added to drinks such as cider, hot chocolate or zabaglione.
Ingredients:
4 slices of chicken breast - 5 artichokes - 20 g pine nuts - lemon juice - 1 clove of garlic, minced - oregano - 4 tablespoons of extra virgin olive oil - 4 g of Ras el Hanout - salt and pepper to taste Preparation
Clean the artichokes by removing the top part and removing the tough outer leaves. Cut them into small slices (about half a centimeter) and immerse them in a salad bowl or pan with water and lemon juice. Heat the griddle and cook the artichokes for about 8-10 minutes. Set them aside on a plate and sear the chicken breast slices on the griddle. Remove from the heat and cut the slices into small slices, then put them back on the griddle. At this point, flavor the slices with the Ras el Hanout and let them brown for a couple of minutes. Set aside and prepare a sauce for the chicken salad. Pour the extra virgin olive oil into a bowl, adding the chopped garlic, oregano, pepper, salt and a pinch of Ras el Hanout. Take a large bowl and mix the artichokes, chicken, pinoils. Season with the sauce and serve the chicken salad. If you prefer, garnish with a final sprinkling of Ras el Hanout and accompany with slices of soft bread.
Its original territory is North Africa, where it is commonly associated with Moroccan cuisine, used throughout the Maghreb; although there are some particular versions in Algeria and Tunisia. Its origin is very ancient, as with many spice mixes, and Ras el Hanout was probably born in the large North African markets, among the spice sellers in their bazaars (shops). The word Ras el Hanout, in fact, means "chief of the grocery store". Traditionally, Ras el Hanout is composed of 20 to 50 spices: a traditionally very rich mixture of ingredients, which can change locally, from region to region and according to taste. There are many varieties, depending on the preferences of the most refined preparers and buyers. Each North African family has its own recipe, and each spice seller can create his own unique and refined combination. The classic formulation usually includes about 30 spices including: nutmeg, cinnamon, anise, turmeric, pink pepper, white pepper, long pepper, cubeb pepper, galangal, ginger, allspice, black cardamom, green cardamom, rose buds, cardamom, mace, coriander, grains of paradise, cinnamon, cloves, iris, lavender, belladonna berries, fenugreek, Indian hemp, ash bay, cumin, fennel, garlic. Regarding other spice blends such as Baharat there is a difference. Ras el Hanout contains many similar ingredients, but includes lesser-known and more variable spices.
Data sheet
Specific References
Ras el hanout literally "head of the grocery" in Arabic is a mixture of around 30 different plants. It can be considered the North African Curry. Excellent in stews and pan-fried fish and chicken preparations. Appreciated in lamb dishes and couscous.
turmeric, coriander, pepper, cumin, fennel, ginger, cinnamon, allspice, chili pepper, cardamom, anise, fenugreek seeds, nutmeg.
Harissa is a specialty that Tunisians accompany us with every type of meal, even breakfast. The culinary use of the Harissa blend is endless. Excellent in the preparation of white meat (chicken or rabbit) with a marked spicy accent.
cayenne pepper, paprika, coriander, garlic, cumin, kummel, dried tomato, chillies, mint.
Spicy and aromatic, Zhug is a blend originally from Yemen with a complex and intense flavor. It gives the palate the nuances of various oriental spices, combined with garlic and chilli. A small amount is enough to add a touch of spiciness and color to many dishes of soups, rice, vegetables and meat. It can also be used for marinating, and creates delicious pungent notes in stews and barbecue grills.
green pepper, garlic, cayenne pepper, coriander, cardamom, chili, parsley.
Ground yellow mustard is used for the production of cream mustard which accompanies numerous dishes throughout the western world. It can be used during the cooking of roasts to obtain savory and pleasant consistency. In this form it can also be used for marinades and "rub".
yellow mustard
Chia seeds have excellent quantities of good fats, fiber, proteins, calcium, magnesium etc. Among these properties, anti-colitis, anti-cholesterol and slimming properties stand out, as well as the preventive action of diabetes and osteoporosis, and the anti-inflammatory one for the gastric mucosa and rebalancing of hormones for women in pre and menopause.
Chia seeds
Turmeric is a plant native to eastern India. The plant, introduced by sailors, is found in Europe already in the monastic writings of the 6th century. Due to the color similar to saffron, it was also wrongly called Indian saffron. The therapeutic power of turmeric is manifold.
tumeric
Oregano has been widely used in cooking since Roman times. However, oregano is used to flavor many dishes, salads, sauces and sauces, cooked and raw dishes. It is excellent with many vegetables, tomatoes and aubergines, and with fish. In case of cold and flu you can make an infusion, also useful to facilitate digestion.
oregano
The ground clove powder has a decidedly unmistakable penetrating scent, with a pungent flavor with a sweet and balsamic aftertaste. The strong, warm aroma attenuates a little with cooking, dominating other spices but balancing other odors in sweet and savory dishes. In particular, cloves flavor roasts, broths and stews. They contribute to good digestion, perfume the breath and give balsamic notes to the infusions.
cloves
Garlic powder is a very convenient and practical ingredient to have in the kitchen to prepare many dishes. Even today, as in the past, garlic is an irreplaceable condiment that is used to flavor more than one food. Excellent paired with fish, white meats, such as chicken or turkey, excellent in roasts and fillings.
Ingredients: garlic
Ground mace has a more delicate flavor than nutmeg and has various uses in the kitchen. In Indian cuisine, it becomes part of the mix of spices that make up the curry, and in Chinese cuisine, where it is used in both savory and sweet dishes.
Mace dust
Smoked sweet paprika lends itself very well to the preparation of various recipes. If we love the sweet, rich, fragrant, greedy taste, this is the indicated spice. It is a condiment widely used in Spanish cuisine, both with fish and with all types of soups and is an essential ingredient in most Spanish cured meats.
smoked sweet paprika
The sesame seeds to be toasted are oilseeds, considered one of the main plant sources of calcium and are therefore useful for strengthening bones and teeth. Among other properties they help reduce cholesterol and promote digestion and more. They contain magnesium, phosphorus, iron, manganese, selenium, zinc and a good dose of protein.
Ingredients: sesame seeds
An exquisite variant for seasonings and touches of flavor, black garlic is produced by fermentation, and is rich in proteins, phosphorus and calcium. In this way, the pungent taste of white garlic is avoided while maintaining the nutritional principles; indeed, doubling the natural antioxidant and antibiotic properties.
Black Garlic*
*Organic
When added to food, parsley gives off a pleasant smell, a real pleasure for the nostrils and gives the food a particular and characteristic taste, enhancing its natural flavor. It is also used to flavor many sauces, and can be found in the "zogghiu", a typical Sicilian sauce to flavor grilled meats or fish.
Ingredients: parsley
Of Indian origin, curry has become a fundamental ingredient even in Western recipes. Ideal with all types of meat, fish and vegetables. It will enrich the flavor and make a pleasant tantalizing aroma in all your dishes.
coriander seeds, turmeric, fennel, seeds, salt, cumin, garlic, fenugreek, laurel, chilli pepper, cloves, hot paprika.
Tarragon also known as tarragon, is an herb considered digestive and purifying. Similar to anise and celery, it gives a slightly bitter and peppery flavour, suitable as a condiment for less tasty foods. In the kitchen, its fresh and strong taste is used to flavor sauces, meats, fish and eggs. Useful for counteracting meteorism and excess gastrointestinal gas, tarragon is also rich in antioxidants.
tarragon
Cinnamon in bark is the spice preferred by cooks to give a particular flavor to their recipes. In healthy terms, cinnamon helps keep blood sugar in balance, helps prevent cholesterol, type 2 diabetes, high blood pressure, triglycerides and ulcers. Tip: do not cook it too long, it can become bitter.
cinnamon
