The Spice Way - Ras El Hanout Moroccan Meat Spice Blend of Turmeric, Cinnamon, Coriander, Mace, Cumin, Paprika & Nutmeg - Salt Free (resealable bag 4 oz)

Good quality spice. Fresh aroma and good flavor. Great for my Moroccan lamb stew recipe!

This space blend is a great value for the price. It has great smell indicating fresh spices and it is not spicy hot, the spice is more of a flavor profile. It can be used in many dishes but it is very common in Moroccan and mediterranean dishes.

My review of something so new to me is complicated. I'm diabetic and I want complex flavors without adding salt. I've tried this with chicken, vegetables and seafood but here is more I've found online. I did mix in some smoked paprika but that is a personal choice. Ras el Hanout is a traditional North African spice blend, most commonly associated with Moroccan cuisine. The name translates to "head of the shop" in Arabic, implying that it is a mixture of the best spices the seller has to offer. It typically includes a variety of spices such as cardamom, cumin, cloves, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, fenugreek, and dry turmeric. History and Origin Ras el Hanout originated in the Maghreb region, which includes Morocco, Algeria, and Tunisia. Each spice vendor or family might have their own unique blend, often kept as a closely guarded secret. Historically, it was believed that Ras el Hanout had aphrodisiac properties and was used not only for culinary purposes but also in traditional medicine. Seasoning Chicken and Meats Ras el Hanout adds a complex, warm, and aromatic flavor to chicken and meats. Here’s how to use it: Chicken: 1. Marinade: Mix Ras el Hanout with olive oil, lemon juice, garlic, and salt. Coat the chicken pieces with this marinade and let them sit for at least an hour, or overnight for deeper flavor. 2. Roasting: Sprinkle the spice blend directly on chicken before roasting. 3. Grilling: Rub the spice mix onto the chicken before grilling for a smoky, spiced flavor. Meats: 1. Lamb: Rub Ras el Hanout on lamb cuts along with garlic and olive oil. Marinate and then grill, roast, or braise. 2. Beef: Use Ras el Hanout in a dry rub mixed with salt and pepper. Let it sit on the beef before cooking. 3. Tagines: Incorporate Ras el Hanout in Moroccan tagines, which are slow-cooked stews typically containing meat, vegetables, and dried fruits. This spice blend is versatile and can elevate the flavor profile of many dishes, making it a staple in North African cooking.

This spice took my beef lentil soup to another level. I mean WOW, what a delicious flavor combo! Truly enjoyed the meal and the leftovers, (what little there was) were better the next day. Fantastic.

This is a great spice! Besides using it on most meats and vegetables, I also use it in stews, soups, marinades, dips, and on fish and other seafood.

Very delicious but pretty expensive

Excellent product

Beautiful spice-rich and deep flavors.