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Ras El Hanout 4.0 Oz By Zamouri Spices

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About the Product

  • Authentic, Traditional Seasoning from Morocco
  • Unique Family Blend from Zamouri region of Morocco
  • Perfect for Tagine and Couscous Recipes
  • Over 35 herbs and spices - an aromatic bouquet of flavor
  • A Must-Have for Moroccan Cuisine


Frequently Bought Together

Ras El Hanout 4.0 Oz By Zamouri Spices + Chermoula - Moroccan Fish Marinade 2.0 oz - Zamouri Spices + Harissa Paste 8.0 Oz By Zamouri Spices
Price for all three: $30.85

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Product Description

Zamouri Spices - Ras el Hanout - as featured in O, The Oprah Magazine. This is NOT a simple version of Ras el Hanout found in cookbooks; this is AUTHENTIC! In Moroccan language, Ras el Hanout literally means head of the store or the best spice mixture a merchant has to offer. (also known as ras al hanout or ras el hanouth, raz al hanout or Moroccan Seasoning) Ras el Hanout is a spice blend that Zamouri Spices is proud to present as its best and most unique mix that any adventurous palate would love to experience. The secret of this mix and its recipe is passed down through generations. Native to Morocco, every spice vendor in the region has its own recipe. Zamouri's, too, has its original blend used only in the remote region of Zamour (North Africa Atlas Mountains) for a thousand years. Ingredients from over 30 different herbs and spices include: Grains of Paradise, Lavender, turmeric, ajawan seeds, kalajeera, ginger, galangal, oris root, rose buds, monk's pepper, cinnamon and more!

Product Details

  • Shipping Weight: 3.2 ounces (View shipping rates and policies)
  • ASIN: B000OUX2QA
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (71 customer reviews)
  • Amazon Best Sellers Rank: #10,380 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)
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Important Information

Ingredients
Grains of Paradise, Lavender, turmeric, ajawan seeds, kalajeera, ginger, galangal, oris root, rose buds, monk's pepper, cinnamon and more!

Legal Disclaimer
Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.

Customer Questions & Answers

Customer Reviews

Most Helpful Customer Reviews

78 of 81 people found the following review helpful By David C. Roberts on August 23, 2008
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Be careful! After trying this wonderful blend of spices, with great complexity of flavor, that they say is made with 35 ingredients, I found ras el hanout in my local grocery store. When I tried it alongside this one, there was no comparison. Then I checked the label--the local one had only 8 ingredients! It went into the trash and another order was placed to Zamouri.

Ras el hanout can be used in a number of Moroccan dishes that are fabulous, although they tend to be complex to prepare--although if you're in the mood they are worth the effort. But I also use it in tomato soup to give an amazing richness of flavor to it, transforming an everyday dish to a company dish. Today I'm braising short ribs, and when I've cooked down the braising liquid I'll add ras el hanout to provide a symphony of flavor to it. I haven't tried it with tomatoes and cheese on an omelet, but it's the sort of thing that's likely to be fabulous. With a little experimentation, you'll find your own favorite uses for it.
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25 of 25 people found the following review helpful By Jennifer Hebert on November 22, 2007
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This is great for Couscous sauce and other red sauces! I would recommend making it at home then buying it, but if you don't know how or don't have the opportunity to do it this is the brand to buy!
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23 of 24 people found the following review helpful By L. Hauser on January 13, 2011
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This Ras El Hanout is a wonderful, authentic spice that is difficult to recreate yourself. It's hard to find and really enhances Middle Eastern cuisine. This blend includes lavender and roses, as well as more common cinnamon and cumin. Ras El Hanout gives a distinctive Middle Eastern flavor to a dish. I use it in my Moroccan chicken, which I prepare in a crock pot. A tagine would of course be even better! For my recipe, I use organic boneless chicken, a few tablespoons of high quality extra virgin olive oil, potatoes or sweet potatoes, quartered onions, lots of "baby" carrots, chick peas, cans of whole or diced tomatoes, diced garlic, honey, diced/chopped dried fruit such as apricots and/or prunes, chopped preserved lemon (you can buy or very easy to make), and then some additional cinnamon and cumin, plus black pepper in addition to Ras Al Hanout to taste. You do want to add enough to really flavor the "stew." Moroccan chicken is very healthy and fantastic served over whole wheat couscous. For a lower carb version, you can omit the potatoes and serve over greens. My kids love it, but it's also special enough for company. If you enjoy Moroccan food or experimenting with spices, it's a great addition to your pantry!
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24 of 25 people found the following review helpful By David Sternlight on September 25, 2008
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Most Ras al Hanout contains only a few ingredients. This one, with over 20, is the real stuff one might get in a Maghreb spice shop as the "top of the line" (literally 'top of the shop') secret family mixture.
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12 of 12 people found the following review helpful By NyiNya TOP 500 REVIEWERVINE VOICE on May 2, 2013
You have a blend of 35 different flavors in the Ras El Hanout blend offered by Zamuri. Lavender and rosebuds mix it up with coriander and anise, turmeric and galingale. A hit of ginger, some cinnamon, and more than two dozen other spicy additions make this a difficult flavor to describe. It's a bit like curry with a hit of anise, but not quite. Suffice it to say, it is deep and rich and mellow. If it would taste good curried, it will taste good wth Ras El Hanout.

I'm not generally given to flashes of genius, but I tossed a good amount into my last batch of banana bread and am still getting compliments. Ditto when I sprinkled it over sweet potatoes. Next time I make pumpkin pie, I'm pretty sure I'll include a teaspoon of Ras El Hanout. The spice store I go to has several different varieties, but the man recommended Zamouri as his favorite. He said traditionally this is made at home and every cook has his or her own recipe based on what their families prefer. Zamouri's is a dead ringer for what his mom made and he was born in Fez. Good enough for me.

This is a good way to change an old standby into something new and exotic...but not so new and exotic nobody wants to eat it. It makes cauliflower taste amazingly good. Thrown into a plain oil/vinegar/garlic salad dressing gussied up with a pinch of honey and a drop or two of sesame oil and poured over plain lettuce -- people ask for seconds. Of salad! When used as a dry rub on a leg of lamb, it gives the meat a richness that the usual garlic, salt and pepper just cannot equal. Great in tunafish salad too; one teaspoon, add mayo, celery and a chopped apple. Festive!
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20 of 22 people found the following review helpful By Aceto TOP 1000 REVIEWERVINE VOICE on March 19, 2011
This spice blend means we give you the best we got. Zamouri is one of the most reliable and expert of shops on the web. I usually try to make my own blends, but for tagine, I let these folks do the work. My job is not letting it get stale. Four ounces is plenty. But I am a somewhat heavy user. Go with two ounces. The shelf life is about six months in the cool and dark before the power starts to fall off.

They have cute little spice tagines like the one pictured, and many more in a variety of colors and styles. But I am not good at presentation and I am happy with the jar it comes in. Fish, chicken, cauliflower, turnip -- all good! And you can go to the red side as well. But I could not resist their large tagine, charcoal burner and bellows to do some outdoors. High quality, tasty and fragrant. I cannot find or produce the equal. Surrender.
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