ras el hanout
$34.53 - $198.51
Ras el Hanout (North African spice blend) takes its name from the Arabic for "head of the shop" — historically the merchant's finest blend, built from the best a spice seller kept behind the counter. Ours is built whole: warm, peppery spices do the heavy lifting, lifted by an aromatic layer of rose, hibiscus, and lavender. Whole spices hold their oils until you release them, so you decide when the aromatics come alive — grind to order for a rub or marinade, or steep the spices whole to perfume a braise, a syrup, or a pot of grains. It carries no salt, so it seasons for aroma and leaves the salting to you.
Suggested Uses
Tagine or Braise — Drop 2 tablespoons of the whole spices in a sachet into the pot, or grind 1 tablespoon fresh and stir into the aromatics at the start, per 2 pounds of lamb, chicken, or root vegetables; salt the dish separately as it cooks down.
Roasted Root Vegetables — Grind 2 teaspoons fresh per pound of carrots, squash, or beets, toss with oil, and roast at 425°F; the rose-and-hibiscus layer reads against the caramelized sugars. Salt to taste out of the oven.
Couscous or Grain Pilaf — Bloom 1 teaspoon of the freshly ground blend in the butter or oil before the grain goes in, or simmer a tablespoon of whole spices in the cooking liquid and strain, per cup of dry couscous or rice.
Marinade for Chicken or Fish — Grind fine and whisk 2 tablespoons into olive oil with lemon or yogurt per pound of protein; rest chicken up to four hours, fish closer to thirty minutes, and salt the protein on its own.
Spiced Honey or Syrup — Steep 1 tablespoon of whole spices in a cup of warmed honey or hot simple syrup off the heat for 20 to 30 minutes, then strain; the floral notes carry into drinks, glazes, or a drizzle over labneh (strained yogurt).
Bread Pudding or Carrot Cake — Grind fine and fold 1 to 2 teaspoons into the custard or batter; the warm spice and floral lift sit naturally in baked sweets.
Poached Fruit — Drop 1 tablespoon of whole spices into the poaching liquid for pears, plums, or apricots, simmer gently, and lift the fruit out before reducing the syrup; the whole-spice steep keeps the aromatics bright.
Suggested Uses
Tagine or Braise — Drop 2 tablespoons of the whole spices in a sachet into the pot, or grind 1 tablespoon fresh and stir into the aromatics at the start, per 2 pounds of lamb, chicken, or root vegetables; salt the dish separately as it cooks down.
Roasted Root Vegetables — Grind 2 teaspoons fresh per pound of carrots, squash, or beets, toss with oil, and roast at 425°F; the rose-and-hibiscus layer reads against the caramelized sugars. Salt to taste out of the oven.
Couscous or Grain Pilaf — Bloom 1 teaspoon of the freshly ground blend in the butter or oil before the grain goes in, or simmer a tablespoon of whole spices in the cooking liquid and strain, per cup of dry couscous or rice.
Marinade for Chicken or Fish — Grind fine and whisk 2 tablespoons into olive oil with lemon or yogurt per pound of protein; rest chicken up to four hours, fish closer to thirty minutes, and salt the protein on its own.
Spiced Honey or Syrup — Steep 1 tablespoon of whole spices in a cup of warmed honey or hot simple syrup off the heat for 20 to 30 minutes, then strain; the floral notes carry into drinks, glazes, or a drizzle over labneh (strained yogurt).
Bread Pudding or Carrot Cake — Grind fine and fold 1 to 2 teaspoons into the custard or batter; the warm spice and floral lift sit naturally in baked sweets.
Poached Fruit — Drop 1 tablespoon of whole spices into the poaching liquid for pears, plums, or apricots, simmer gently, and lift the fruit out before reducing the syrup; the whole-spice steep keeps the aromatics bright.
Ingredients: rosehips, spices, hibiscus (May contain traces of peanuts), lavender, organic natural flavor (organic sunflower oil, natural flavors)
Contains: Peanuts
Allergens: peanut
