Ras Al Hanut Spice Blend Premium tin 83g details and description
Literally meaning "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. Part of Steenbergs range of Arabic spice blends and Mediterranean spice blends.
A good ras al-hanut 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, China'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 subtly 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. Alternative spellings include ras al-hanout and ras el-hanout.
Steenbergs ras al hanut is hand blended at our eco-organic spice factory in North Yorkshire. Ingredients include Spanish saffron, rose petals, cubeb pepper, orris root amongst others. Unfortunately this blend cannot be organic as some of the ingredients we view as essential are not possible to buy organic. However, many of the spices we use in it are organic. We can also assure you that it is completely vegetarian and suitable for vegans. For information on Steenbergs stockists (including becoming one) please contact us on 01765 640088 or email firstname.lastname@example.org.
Top Cooking Tips: moroccan chicken stew; vegetable stew; on scrambled eggs; stew; rub on chicken; rub on steak & lamb; Moroccan tagine; roasted veg; eggs; fish; chicken; chicken curry; lamb spice rub on rack of lamb; spice rub on chicken wings; with lamb; on hummous; roasted veg; lamb koftas with ras al hanut with spritz of lemon; Moroccan veg stew; pork steak with garlic; Couscous balls - mixed with olive oil then stirred into couscous, then formed couscous into a ball before eating
Spice Ingredients in Steenbergs Ras Al Hanut ( Ras El Hanout ) - paprika ( pimenton ) , cumin powder , ginger spice powder , coriander seed powder , cassia powder , turmeric ( haldi ) powder , ground nutmeg powder , orris root powder , ground fennel powder , ground allspice powder ( pimento ), ground green cardamom seeds , whole dill seeds , galangal spice ( laos powder ), ground caraway seed powder , ground black cardamom seeds , chili powder ( hot chilli powder ), ground cloves powder , ground mace powder , ground cubeb pepper powder , rose petals , bay leaf powder ( laurel ), saffron
For more ideas and feedback from our Taster panel on Ras Al Hanut, please go to our blog.