Ras El hanout
In stock

Ras El Hanout

5 out of 5based on 1 customer review
(1 customer review)


79,00 69,00 / kg

Delivery time: approx. 1-2 days

  • Without artificial flavours
  • No genetic engineering
  • Free from preservatives
  • No flavour enhancers
  • 100% Natural

Product contains: 0.1 kg

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Ras El Hanout

Ras El Hanout is a spice mixture. Literally translated, it means "the best of the land". The Ras El Hanout spice blend originated in the Maghreb. It is a traditional spice that is often used for couscous, bulgur and rice, but also for lamb, fish and vegetables.

The Ras El Hanout offered here is free of preservatives and also free of genetic engineering. It is the typical spice for the well-known braised dishes that are prepared in the tajine. The Ras El Hanout seasoning blend is an optimised combination of hot, spicy, sweet and bitter flavours. In North African cuisine, Ras El Hanout is a widely used spice. Here, it is mainly used to refine dishes with rice and lamb. But this spice mixture has also found its way into European cuisine. Here it is excellent for goulash, ragouts, chicken or in soups, such as lentil soups or pea soups.

Our product is of very high and consistent quality. It can be ordered easily and quickly in our delicatessen online shop.

Is Ras El Hanout spicy?

The special thing about this seasoning is the mixture. It contains paprika, coriander, cumin, ginger, allspice and salt.

The components in detail

Paprika: In the Ras El Hanout spice blend, it causes it to harmonise wonderfully with braised dishes such as goulash. In its mildly spicy form, it is an essential ingredient in Mediterranean cuisine. The naturally contained capsaicin is an all-round talent in fighting infections. In addition, paprika also contains a lot of vitamin C and vitamin E.

Coriander: This spice is somewhat criticised because of its flavour, which is sometimes considered to be g. Aficionados appreciate the sweetish, woody aroma. It harmonises best with pulses and as an ingredient in marinades for meat.

Cumin: It is possibly the oldest spice in the world and also known as "cumin". The smell is spicy, bittersweet and woody-earthy, while the taste is rather lemony and fresh. It is somewhat reminiscent of camphor. Many say that the taste is so intense and distinctive that once enjoyed, it is never forgotten. In fact, cumin gives the spice mixture Ras El Hanout its typical oriental flavour. It harmonises with all braised dishes, but also with rice and couscous.

Ginger: The special thing about this spice is its mixture of pungency and fruitiness. It was initially used mainly in exotic cuisines, but is also popular in European cuisine due to its various health benefits. Ginger has been a popular alternative to seasoning with pepper since the Middle Ages. The effect of the ginger root is above all antioxidant and anti-inflammatory.

Allspice: The epithet Jamaica pepper already gives a first hint of the flavour. However, the name is based on a confusion. When the small, reddish-brown berries were discovered, the discoverers initially thought they were pepper and therefore called them "pimienta". The taste is sweetish-tart to even slightly burning hot. It rounds off all meat dishes and harmonises with a wide variety of spices, which is why it is a perfect ingredient for a seasoning blend such as Ras El Hanout.

Salt: It is the all-rounder among seasonings. It is hard to imagine a kitchen without salt. Not without reason, because salt brings out the best in all spices. It acts as a natural flavour enhancer and is used in virtually all dishes, at least sparingly.

The special composition of the spice results in an oriental, flavourful flair that you won't want to miss, especially with meat dishes and braised dishes such as rice, goulash and braised vegetables.

For couscous dishes, the Ras El Hanout spice mixture is sparingly added directly to the dish during cooking. To achieve a special effect with rice, Ras El Hanout is used differently: Here, a tea bag or tea strainer or tea egg is used. This is filled with the spice and added to the boiling rice. In this way, the rice absorbs the typical oriental flavour through the boiling water, but the spices are removed after the cooking process. This results in a special note in the rice that makes the dish something very special.

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