Ras El Hanout Spice Blend

Ras El Hanout Spice Blend

SKU Unit Size
36791 50 g
36792 100 g
36799 350 g Jar
36795 2 kg
  • Description

    Ras el Hanout is a spice blend common in North African cooking, especially in Moroccan cuisine. The composition of spices that makes up the Ras el Hanout varies depending on one’s preference. At Westpoint, we have adopted a mixture of 18 different amazing spices in different proportions.

    The literal translation of ras el hanout from Arabic to English is “head of the shop," but in reality, it means "top shelf," both terms implying that this is the very best offering in a spice shop.

    Legend has it this Moroccan spice blend was created by North African spice dealers who would mix together the best of what they had on offer, thus creating a heady, aromatic signature blend—sometimes 50 individual spices deep.

  • Ingredients

    Cumin, ginger, Spanish paprika, cinnamon, coriander, turmeric, rose petals, safflower, black pepper, allspice, bay leaf, cardamon, dill, fennel, nutmeg, caraway, cayenne, cloves.

  • Directions

    Moroccan Sweet Potatoes are filled with a delicious, savory mixture of chickpeas, onion, garlic, apples and fresh cilantro, seasoned with our spicy & flavourful Moroccan spice blend called Ras el Hanout.

    So season up the chickpea filling with the Ras el Hanout. Then make slit in the soft sweet potatoes and place a few heaping spoonfuls over them. Keep them in a warm oven until ready to serve.

  • Uses

    - Ras el Hanout can be used as a meat rub for beef, chicken or fish, as well as a wonderful flavour base for soups, stews and marinades. You can also mix it with softened butter or sour cream and toss it over your popcorn for a savoury snack!
    - Rub it on the outside of your favorite meats—ideal for seasoning roast beef, pork, chicken, or to mix in ground meat to make delicious bison, turkey, or lamb patties or meatballs.
    - Mix it in with full-fat Greek Yogurt, labneh, or sour cream, to make a dip for crudités, kebabs, or fried foods.
    - It’s essential to the savory turkey pie known as b'stilla, but makes an excellent addition to lamb burgers and roasted chicken as well.

  • Storage

    When stored in a cool, dry location, it should last for at least 12 months.

  • Recipes & Posts

SKU Unit Size
36791 50 g
36792 100 g
36799 350 g Jar
36795 2 kg
  • Description

  • Ingredients

  • Directions

  • Uses

  • Storage

  • Recipes & Posts

  • Ras el Hanout is a spice blend common in North African cooking, especially in Moroccan cuisine. The composition of spices that makes up the Ras el Hanout varies depending on one’s preference. At Westpoint, we have adopted a mixture of 18 different amazing spices in different proportions.

    The literal translation of ras el hanout from Arabic to English is “head of the shop," but in reality, it means "top shelf," both terms implying that this is the very best offering in a spice shop.

    Legend has it this Moroccan spice blend was created by North African spice dealers who would mix together the best of what they had on offer, thus creating a heady, aromatic signature blend—sometimes 50 individual spices deep.

  • Cumin, ginger, Spanish paprika, cinnamon, coriander, turmeric, rose petals, safflower, black pepper, allspice, bay leaf, cardamon, dill, fennel, nutmeg, caraway, cayenne, cloves.

  • Moroccan Sweet Potatoes are filled with a delicious, savory mixture of chickpeas, onion, garlic, apples and fresh cilantro, seasoned with our spicy & flavourful Moroccan spice blend called Ras el Hanout.

    So season up the chickpea filling with the Ras el Hanout. Then make slit in the soft sweet potatoes and place a few heaping spoonfuls over them. Keep them in a warm oven until ready to serve.

  • - Ras el Hanout can be used as a meat rub for beef, chicken or fish, as well as a wonderful flavour base for soups, stews and marinades. You can also mix it with softened butter or sour cream and toss it over your popcorn for a savoury snack!
    - Rub it on the outside of your favorite meats—ideal for seasoning roast beef, pork, chicken, or to mix in ground meat to make delicious bison, turkey, or lamb patties or meatballs.
    - Mix it in with full-fat Greek Yogurt, labneh, or sour cream, to make a dip for crudités, kebabs, or fried foods.
    - It’s essential to the savory turkey pie known as b'stilla, but makes an excellent addition to lamb burgers and roasted chicken as well.

  • When stored in a cool, dry location, it should last for at least 12 months.