Steenbergs Ras Al Hanut

Ras El Hanout literally means ‘top of the shop’. Ras was the title given to an Ethiopian king. What makes this Mediterranean blend so special is its vast number of ingredients – usually over 20 – and the subtle manner in which all these unique flavours merge to form a balanced, full-bodied blend with no sharp edges. Ras El Hanout is part of Steenbergs range of Arabic spice blends and Mediterranean spice blends. A good Ras Al Hanut Spice Mix is arguably the finest example of how blending a diverse collection of spices can come together to form a complete ingredient that is immeasurably greater than the sum of the parts taken individually. Every spice merchant has his/her own recipe but typically it is a complex mix of spices that embody the spice trade – there’s Malabar’s cardamom, Sumatra’s mace, Vietnam’s galangal, Borneo’s cubeb pepper, Java’s long pepper and Florentine orris root ; in past times, some blends have contained belladonna (very little of course!) and the terrible cantharis – more infamously known as Spanish fly – allegedly an effective and aphrodisiac beetle. Ras al-hanut is a subtle, curry like with a spicy yet floral fragrance and robust yet subtle flavour. The notable aspect of ras al hanut is that, although it is by no means pungent, its effect on food is so pervasive that about half the amount of other spice blends is needed in any dish compared to say an equivalent curry powder. Steenbergs ras al hanut is hand blended in small batches at our factory in North Yorkshire. Ingredients include Spanish saffron, rose petals, cubeb pepper, orris root amongst others. Customer comment: ‘My favourite spice is Raz al Hanut, Because I have a wonderful source of Welsh Mutton, which is made even more delectable cooked in a tagine with plenty of red onions and garlic, and plenty of Raz.’