Although any Moroccan will tell you that this is the countries main spice, they would be almost wrong as Ras El Hanout changes amongst every shop and family. Ras El Hanout translates to “Top of the Shop”, meaning it’s based on a mixture of the shops best Moroccan herbs and spices at the time. These days it is agreed upon that the mixture should contain a standard set of spice, but they still do change especially when it comes to regional dishes.

Our Ras El Hanout is a recipe right out of the smoky Djemma el Fna market in Marrakesh, Morocco. Its traditionally uses for Tagine, a curry-like stew that can include dried fruits among a smorgasbord of meats. It's also great to make salad dressings and soups! This is one of my most complex spices and it should be cooked on low for long periods of time to properly release all the flavors of Morocco! 
 
Ingredients: Coriander, Cumin, Cardamom, Fennel, Black Pepper, Turmeric, Cinnamon, PAprika, Lavender, Rose Petal, Cayenne