Ras el Hanout

Ras el Hanout, literally "the head of the grocery store" in Arabic, is an iconic blend born in the souks of North Africa. Each spice merchant put in "the best he had," often fifteen or more ingredients: cinnamon, ginger, cumin, pepper, nutmeg, cardamom, turmeric, dried flowers... Passed down from generation to generation, this blend embodies the living history of Maghrebi cuisine, between family traditions, the know-how of herbalists and the creativity of artisans. Even today, there is no single recipe: each Ras el-Hanout tells the story of a region, a memory and a taste.

And in which dishes around the world?

Rich and complex, Ras el-Hanout flavors both traditional dishes and modern creations. It can be added at the beginning of cooking to release its full depth or at the end for a more vibrant touch.

Here are 5 iconic dishes from around the world:

• 🇲🇦Lamb tagine with prunes– A Moroccan classic where Ras el-Hanout reveals all its spicy heat.
• 🇩🇿Chorba frik– A nourishing Algerian soup, perfect with a hint of Ras el-Hanout.
• 🇹🇳Tunisian couscous with vegetables– It brings a floral depth to steamed vegetables.
• 🇫🇷Spicy poultry terrine– A French revisit enhanced with a hint of Ras el-Hanout.
• 🇮🇱Chickpea stew shakshuka style– To twist a Mediterranean vegetarian recipe.

Tip: It also goes wonderfully with roasted vegetables, semolina dishes, fragrant rice, or even hummus or an oriental vinaigrette.