Ras El Hanout Spice

Ras El Hanout — Blend No.12

The name means "top of the shop" — the best a Moroccan spice trader had to offer. There's no single fixed recipe, so over time we've built ours to do two jobs well: a BBQ rub, and the backbone of a proper Moroccan-style stew. It turns a flat midweek dinner into something that tastes like you meant it — and it does it in 30 to 40 minutes.

What it tastes like

Warm and aromatic rather than fiery — cinnamon and rose against earthy cumin and coriander, with just enough cayenne to keep it interesting. Fragrant, not hot.

Cook this tonight

• Rub it over chicken thighs or lamb, then grill or roast — serve with couscous and a squeeze of lemon.
• Stir into a tomato-and-chickpea stew for a hearty veggie meal with flatbread.
• Toss with roasted carrots, squash or cauliflower for a side that outshines the main.

How to use it

A little goes a long way — one to two teaspoons is plenty for a family meal for four or five. As a rub, be generous on the meat and let it sit for half an hour if you have time. In a stew, add it early so it can bloom. It loves plain sides — couscous, rice, flatbread — that let the blend do the talking, and a squeeze of fresh lemon at the end really lifts it. Works just as well with fish and meat-free options, so experiment.

Scan for the recipe

Every pouch has a QR code on the back linking straight to our recipes, ready in 30 to 40 minutes.

Ingredients

Celery Salt, Onion, Turmeric, Coriander, Cinnamon, Ginger, Rose Petals, Black Pepper, Cayenne, Chilli Flakes, Paprika, Nutmeg, Cardamom, Clove.
Allergen shown in bold.