Ras el Hanout SuperTop of The Shop
Premium Anniversary Blend with extra spice to celebrate Herbie’s Spices 10th birthday in 2007.
Description & Use
Ras el Hanout is a classic blend used in Moroccan cooking. The name means top of the shop or the very best spice blend that a spice merchant in the Souk has to offer.
When Herbie developed this new Ras el Hanout, he added rose petals, lavender, Sichuan pepper, grains of paradise, long and cubub peppers, lemon myrtle and Chios mastic. Sadly, Herbie did still leave out the Spanish Fly and the Hashish! However the Herbie’s Spices Super Ras el Hanout is an incredibly beautifully balanced example of this versatile Moroccan spice that goes particularly well with red meats and game. Delicious when used to spice a slow-cooked shoulder of lamb.
To make a spiced cous cous, just add 1/2 a teaspoon of Ras el Hanout Super per cup, the spices will make it wonderfully fragrant and the Saffron will give a golden colour. Sprinkle onto chicken and fish before cooking. Use in tagines of chicken and lamb.
Blended and packed in Australia from imported and local ingredients.
Paprika, Cumin, Ginger, Coriander Seed, Cassia, Turmeric, Fennel Seed, Allspice, Cardamom Green, Dill Seed, Galangal, Nutmeg, Orris Root, Bay Leaves, Caraway Seed, Rose Petals, Lavender, Sichuan Pepper, Grains of Paradise, Long Pepper, Black Pepper, Cubeb Pepper, Lemon Myrtle, Mastic, Cayenne, Cloves, Mace, Brown Cardamom, Whole Kashmiri Saffron Stigma