Essential to Moroccan cuisine, Ras el Hanout translates as “Top of the Shop” and rarely contains less than 12 ingredients and may have as many as a hundred.  It has a flavor that can be difficult to describe yet suggests many things. It is used to season tagines, rice, couscous, and pairs especially well with lamb and poultry.

Contains: Cassia Cinnamon, Nutmeg, Rose Petals, White Pepper, Mace, Turmeric, Ginger, Long Pepper, Fenugreek, Black & Green Cardamom, Nigella, Galangal, Mustard Seed, Grains of Paradise, Allspice, Sichuan Pepper, Cloves, Anise Seed, Ajwain, Chiles, Lavender, and Bay Leaf.