Organic Ras el Hanout 20 spices

I created this ras-el-Hanout on my return from a trip to southern Morocco, travelling from Taroudant to Marrakech via Taliouine and the Tichka Pass.
Composed of over 20 spices, this blend is unique. Straddling the line between red and yellow ras el hanout, this blend of organic spices is strong in flavor but not overpoweringly pungent. It's very spicy, but in the truest sense of the word, composed of several spices.

Ras el-Hanout is a blend of spices, the curry of North Africa and the couscous spice of Europe.

The curry of the Maghreb, present from Morocco to Tunisia via Algeria, varies from one region to another according to the habits and customs of each people.
It is used to make a beautiful Marga for couscous, as well as to season the seed for a culinary delight.

Ras el Hanout is the spice of choice for the Mrouzia (Mourouzia) lamb tagine at Eid (leftovers) with prunes, almonds, raisins and honey.

We're currently working on an exceptional ras el-Hanout with 50 spices, some of them roasted.

Couscous recipe
Couscous recipe

Origin: Egypt, France, India, Indonesia, Iran, Sri Lanka
Composition: cinnamon*, cardamom*, turmeric*, galangal*, ginger*, clove*, mace*, long pepper*, black pepper*, aniseed*, coriander*, fennel*, fenugreek*, mint*, peppermint*, black cumin*, rosemary*, cumin*, mountain savory*, thyme*, damask rose*. *Organically grown*.
Preservation: Compounded and ground to order, 200 days in a dark place.
Quality: ORGANIC
Allergens : mustard, sesame trace