Hmm, where do we begin? Of all the blends we make, this one had us most confused. Why? Because the ras el hanout is potentially one of the most complex blends out there, but also, potentially the easiest. Most complex and the easiest? Bit oxymoronic, isn’t it? It is, but here’s what we now know. The term Ras el Hanout is Arabic and it literally translates to ‘Top of the shelf’ or ‘Head of the shop’. Effectively, it’s open for interpretation and the shopkeepers that originally offered this spice blend wanted to offer their best spices and to do so, they were free to use as many or as few spices as desired. It could range from a few, sub 10 spices to some offering a mix of over 60, blended to perfection. This lack of a definitive recipe is what led to our confusion. But as we dug deeper, it started to make sense. What we realised was that the ras el hanout offered by each merchant, was their personal ‘house’ blend and unique to their shop, akin to everyone's favourite ‘ghar ka masala chai’ - there just isn’t any one perfect recipe. The goal, however, was to always offer a warm, comforting blend that would add that robust depth of flavour to improve your cooking efforts and transport you to the fragrant spice souks of Morocco. And our version of the ras el hanout does exactly that - offers you the much needed warmth and deliciousness you deserve.
‘Oi, assistant, grab everything from the top shelf and mix it together in the perfect ratio. And let’s call it ‘top of the shelf’
Divided only by the Mediterranean Sea, Morocco is less than 20 miles away from Spain, making it a crucial port for the transport and movement of goods to and from Europe. This was no different for the spice trade too. And this vibrant trade route largely influenced Morocco in becoming a cultural epicentre, developing a deeply rich and diverse food culture.
As spices from all over the world were transported to or via Morocco, merchants wanted to showcase their wide collection of spices and began trading them at the spice markets a.k.a the souks. Over time, the Moroccans made it their own and the evolution of the ras el hanout is a true reflection of the crucial role Morocco played in enabling the spice trade for the rest of Africa and Europe. Think of it like a slice of North African history in a jar. And due to its large popularity in Morocco and the wonderful taste it lends to food, the humble ras el hanout became a North African staple akin to a garam masala from India - no kitchen is complete without it.
Now while the ras el hanout doesn’t have one definitive recipe, there are some must-have traits that truly embody the spirit of North African and Arabic cuisine. Firstly, the ras el hanout isn’t a particularly ‘spicy’ or ‘hot’ spice blend. It can be, but it isn’t a must-have characteristic. What makes it unique are the warm, earthy and highly aromatic notes that this blend imparts. And most importantly, the ras el hanout has gained loyal fandom over the years because of its ability to be super versatile. It not only best pairs with meats, eggs, veg and seafood but can also be laced through your everyday carbs for that warm depth of flavour. Infact, ras el hanout is a must-have spice blend in Morocco’s national dish, couscous.
If all this talk about couscous, spices and souks has gotten you hungry, like it did us, here are some incredibly delicious and easy recipes you can cook using our ras el hanout spice blend. Check out our version of the Moroccan classic <insert recipe> or a middle-eastern favourite <insert recipe>. And if you love fusion foods as much as we do, check out our little fusion twist on the <insert recipe>.
We’ve also created an easy ‘Level up your Spyce’ series where we show you how to transform your favourite spice blend into sauces, dips and marinades for maximum choice, so be sure to check it out.
And before you leave, don’t forget to check out the other blends from our ‘Middle East and Africa’ collection. And click here to check out our full range.
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