Ras el Hanout plays a similar role in North African cuisine as garam masala does in Indian Cuisine and is heavily associated with Morocco, although other neighboring countries use it as well. In Arabic the meaning is “head of the shop” or “top shelf” and implies that it is a blend of only the best spices the seller has to offer.
This traditional Moroccan blend is made up of cumin, cloves, cayenne, cinnamon, ginger, turmeric, fenugreek, peppercorns, coriander, allspice, nutmeg, galangal and salt. Each spice is toasted separately before being finely ground into this blend. Use in many savory dishes, stir into couscous or rice, or use as a rub for meat and fish.
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