Ras-el-Hanout MILD 80g with recipe

Ras el hanout is a popular blend of herbs and spices that is no fillers only pure spices, paprika, cumin, ginger, coriander, cinnamon, turmeric, fennel, allspice, cardamom, chilli, galangal, nutmeg, caraway, bay leaf, mace, cloves, cayenne, w.pepper, b.pepper, saffron threads.




Cook our recipe in a Tagine, Heavy based saucepan or Wok. For Beef, Lamb or Chicken. It's mild and spicy. Can also be used as a rub for meats.


There is no definitive set combination of spices that makes up Ras el hanout. Each shop, company, person would have their own secret combination containing over a dozen spices. (Spiceitt have 20) Typically they would include cardamom, clove, cinnamon, ground chili peppers, coriander, cumin, nutmeg, peppercorn, and turmeric.


Try This: Ras el Hanout with Lamb and Honey, (This is not the same as the recipe supplied)


1kg diced leg lamb 1" X 1"

2.5 tablespoons Spiceitt Ras el Hanout

500mls water

2 Tablespoons vegetable oil

150mls Honey

100g raisins pe soaked in hot water and drained

100g whole blanched almonds, toasted


reheat the oven to 170 degrees centigrade. Coat the meat with the spice blend and rub in well.

Place the meat in an oven proof dish, add the water, oil and honey. Cover tightly and bake for 3 hours.

Remove the meat ( leave the juices behind ) and keep warm. Add the raisins and cook over a medium heat, stirring, for a further 10 minutes until sauce thickens.

Return the meat to the sauce stirring and heat through, serve with the toasted almonds.

Ras-el-Hanout MILD 80g with recipe