The Queen of Couscous, Kitty Morse, an acclaimed food writer, shared her Ras El Hanout recipe with us. Thanks to the popularity of Middle Eastern cooking, this spice is a favorite among home cooks perfecting their own tagines. Kitty Morse recommends roasting the spices before using them. This versatile blend has an abundance of uses, definitely earning its title of "Top of the Shop." Use it when you are roasting vegetables, braising beef with preserved lemon, or to add a kick to a pot of soup. Ingredients: Turmeric, pepper, cardamom, nutmeg, sea salt, ginger, mace, allspice, saffron.
Have used three times in the last week on a variety of roast veggies and the flavors are amazing! It's subtle, but rich, adding a depth of flavor that enhances the veggies. Its not hot, or at all over-powering; but more enriching to the natural flavors - roasted veggies 2.0. Looking forward to trying the recipes on this site.
This was delicious and added a new, unique flavor (for my family) to our roasted and grilled vegetables. I especially enjoyed it on grilled eggplant and zucchini.
Living in Arizona for 14 years, I'm surrounded by beautiful southwest scenery and flavors, but miss the wide gamut of multi-ethnicity foods I had growing up in NY. I find myself trying to create all of the Indian, Persian, and Chinese dishes I miss from back east, and the most 'exotic' spice I can get at the local grocery store is cumin (much love, cumin...I could not live without you). So when I stumbled upon The Spice House website, I was immediately in love.
This white girl grew up in an Italian American household, so I never actually heard of 'Ras El Hanout'. I just knew I needed to try it. I looked up a vegetarian coconut curry recipe online and was amazing. House filled with the beautiful scent that envelopes you when walking into a Moroccan restaurant. So get your creative culinary juices flowing an pick up some to try for yourself. It was mild to me (not much heat) and delicious. Enjoy.
Before Christmas, I was alerted to the fact that my daughter-in-law wanted Low FODMAP herbs and spices. Since I had already been experiencing great spices and prices at the Spice House, I decided to take action and create blends of spices to fit her favorite cuisines, and put them under the tree. I bought many different items, mostly in the new Flat Pack, and started mixing magic. I created flavorful blends for all her favorite foods: Mexican, Italian, Cajun, Chinese, Indian, African, French and so on. She has been enjoying the gift of spices ever since. Thanks for helping to make this happen. Might I suggest a category of creations of Low FODMAP spices, blended by the Spice House themselves?
