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Ras El Hanout

Arabic for “top of the shop,” this ancient Moroccan blend is rich, colorful, and aromatic. Built for flavoring grilled lamb, tagines, and couscous, each spice is individually ground before blending. Try mixing it in lamb burgers, rubbing it on chicken, or mingling it with roasted cauliflower. Saveur rated our version as their favorite.

The Spice House
The Spice House

Details

The Queen of Couscous, Kitty Morse, an acclaimed food writer, shared her recipe for this mixture with us. Thanks to the popularity of Middle Eastern cooking, this spice is a favorite among home cooks perfecting their own tagines. Kity Morse recommends roasting the spices before using them. This versatile blend has an abudance of uses definitely earning its title of "Top of the Shop" Use it when you are roasting vegetables, making curried rices, or to add a kick to a pot of soup. Hand mixed from: Tellicherry black pepper, cardamon, Baleine salt, ginger, cinnamon, mace, turmeric, allspice, nutmeg, and saffron

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