The quintessential Moroccan spice, whose name means, “head of the shop” is a must in Moroccan homes. This complex blend of a full array of aromatic spices can be used in stews (tagines), and as a rub on lamb, goat, chicken and seafood, and sprinkled on vegetables and couscous.

Try our recipe for Rabbit with Ras el Hanout And Saffron.

Ingredients: cumin, turmeric, ginger, allspice, cinnamon, coriander, salt, nutmeg, cloves, cayenne pepper, white and black pepper.