Description

In Morocco’s historic spice souks, Ras el Hanout has long represented the pinnacle of a spice merchant’s craft. A personal signature blend composed from the most prized and aromatic botanicals. Its name, meaning “top of the shop,” reflects reverence rather than hierarchy. It signifies the finest expression a spice atelier can offer.

Spice Zen’s haute couture interpretation honours this tradition through a composition of 23 certified organic ingredients, each roasted individually and stone-ground to reveal its full aromatic spectrum. The blend opens with a soft floral lift from rose and lavender before unfolding into warm cinnamon tones, sweet paprika richness and the resinous depth of long pepper, cubeb, mace and cardamom.

Ras el Hanout is defined by structure rather than heat. Warm, floral, earthy and gently spiced notes move in measured layers. It is the heart of slow-cooked tagines, the fragrant lift in couscous, and the quiet glow behind roasted vegetables. It brings depth to lamb, chicken, chickpeas, seafood and root vegetables with elegance and restraint.

Hand-roasted and stone-ground in small batches at our gluten free Sydney facility using certified organic botanicals selected for purity and aromatic clarity. Packed fresh in recyclable amber glass jars to preserve perfume, colour and just-milled vibrancy.

Flavour & Aroma Profile

Warm cinnamon with elegant rose and lavender perfume, sweet paprika richness, aromatic long pepper, resinous spice depth and a golden, lingering finish.

How to Use

• Use 1 to 2 teaspoons per 500 g lamb, chicken or vegetables for tagines and braises

• Add 1 teaspoon per cup of rice or couscous, including Spice Zen Gluten-Free Rice Couscous

• Rub 1 tablespoon with oil over 1 kg meat before roasting or grilling

• Toss 1 to 2 teaspoons through 500 g roasted carrots, pumpkin, beetroot or eggplant

• Stir ½ teaspoon into hummus, yoghurt or tahini

• Finish soups, grain bowls or mezze plates with a light pinch

Perfect For

• Lamb and chicken tagines

• Mrouzia and celebratory dishes

• Couscous and fragrant rice

• Roasted root vegetables

• Chickpeas and warm salads

• Seafood marinades

• Mezze, dips and grain bowls

Wellness Tradition

Fragrant botanicals such as rose, lavender, cardamom and warming spices like cinnamon and long pepper have long been appreciated in North African culinary traditions for the aromatic richness and comforting depth they bring to celebratory cooking.

Presentation & Storage

Certified organic and gluten free. Handcrafted in small batches and packed in recyclable amber glass jars to protect perfume, colour and freshness. Store in a cool, dry place away from direct light.

Ingredients & Nutritional Information

Certified Organic Ingredients: Coriander Seed, Fennel Seed, Fenugreek Seed, Sweet Paprika, Cinnamon, Allspice, Black Pepper, Cayenne Pepper, Galangal, Ginger, Long Pepper, Nutmeg, Rose Petals, Nigella Seed, Caraway Seed, Cubeb Pepper, Mace, Star Anise, Turmeric Powder, Lavender Flowers, Cloves, Green Cardamom, Saffron.

Recipe Inspirations & Pairings

Cooking Inspirations

• Moroccan lamb, chicken or vegetable tagines

• Mrouzia - lamb with honey, saffron and dried fruit

• Roasted carrots, pumpkin, beetroot or eggplant

• Rice, couscous dishes and with Spice Zen Gluten-Free Brown or White Rice Couscous

• Warm chickpea salads and grain bowls

• Ras el Hanout-spiced hummus or dips

• Roasted nuts, seeds or vegetable toppers

• Modern plates: spiced soups, breads, dressings, roasted potatoes

Signature Recipes

1. Moroccan Lamb Tagine with Apricots & Saffron

Ingredients

500 g lamb shoulder or shanks
1 tbsp Sunflower Oil
2 tsp Ras el Hanout
1 onion, sliced
2 cloves garlic
1 cup tomatoes or passata
½ cup dried apricots (or dates)
1 cup stock
Pinch of saffron
Salt to taste
Coriander to finish
Optional: toasted nuts or seeds

Method

Brown lamb in oil. Add onion and garlic; soften.
Add Ras el Hanout; bloom gently.
Add tomatoes, apricots, saffron and stock.
Cover and simmer 60–90 minutes until tender.
Finish with coriander.

Chef’s Tips

• Add preserved lemon for brightness.

• Stir in 1 tsp honey for traditional sweetness.

2. Ras el Hanout Roasted Carrots with Honey & Mint

Ingredients

6 carrots
1 tbsp oil
1–1½ tsp Ras el Hanout
1 tsp honey
Mint leaves

Method

Toss carrots with spices, oil & honey.
Roast at 200°C until caramelised.
Finish with mint.

Chef’s Tips

• Add yoghurt or tahini for mezze-style serving.

3. Golden Rice Couscous with Ras el Hanout

Ingredients

1 cup Spice Zen Gluten-Free Brown or White Rice Couscous
1 tsp Ras el Hanout
Pinch of saffron (optional)
2 cups stock
1 tbsp oil
Salt to taste

Method

Combine couscous, Ras el Hanout, saffron & salt.
Add boiling stock; microwave for 1 minute, cover 10 minutes.
Fluff with a fork; finish with oil.

Chef’s Tips

• Add roasted vegetables, herbs or chickpeas for a full meal.

Pair It With Spice Zen Cold-Pressed Oils

Sunflower Oil, gentle, neutral blooming
Coconut Oil, enhances warmth in slow-cooked dishes
Sesame Oil, subtle nuttiness for modern bowls

Pair It With Spice Zen Teas

Majestic Vanilla Tea, complements floral warmth
Darjeeling Oaks Black Tea, refined and aromatic
Smoky Daintree Tea, grounding contrast to perfumed dishes

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Ras el Hanout Blend

Aromatic, warm and deeply layered, Ras el Hanout elevates traditional tagines and modern fusion dishes with a golden, floral complexity that lingers beautifully.

No Onion or Garlic|No Added Salt or Sugar|Roasted & Stoneground

$15.50

Tax included.

Size: 35 gm

35 gm 70 gm 110 gm

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