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.

Jar, 1/2 Cup, 2.3 oz. $7.99
Bag, 4 oz. $12.49
Flatpack, 1/2 Cup $7.49
*Flatpacks ship for free - always!

Flatpacks ship for free – always!

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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Awesome Spice Emporium

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?

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