Ras El Hanout

The name of this blend translates to “top of the shop.” Loaded with saffron and extra cardamom this Ras El Hanout spice is one of the best we have to offer. This Ras El Hanout seasoning is a staple in both Muslim and Sephardic cuisines, made with the spices of their cultural preference.


Spice Region
Inline map middle east

The Queen of Couscous, Kitty Morse, a wonderful food and cookbook writer, shared her recipe for this mixture with us. She recommends roasting it before use.

Tagines immediately come to mind for use. But don’t stop there. This versatile Ras El Hanout spice blend can be used for roasted vegetables, curried rice, and soup.

We are partial to our Chicago Neighborhood blends, and would naturally think of one of them as the “top of the shop.”  This traditional Arabic version grows in popularity, as Middle Eastern cooking has in the last decade. 

Hand mixed from: Tellicherry black pepper, cardamom, Baleine salt (Sea Salt, anticaking agents:magnesium carbonates, magnesium oxide, yellow prussiate of soda), ginger, cinnamon, mace, turmeric, allspice, nutmeg, and saffron. Sodium content: 115.21 mg per teaspoon; 4.80% sodium

Recipes featuring this spice

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