Red Ras el hanout spices

How to Cook with Red Raz el Hanout?

Generously sprinkle it on your tagines, whether with chicken, lamb, or vegetables, for an explosion of flavors. This blend is also ideal for seasoning couscous, whether prepared with meat, vegetables, or dried fruits. You can also use it to flavor meatballs, such as keftas, or as a marinade for chicken or lamb, bringing a warm and spicy depth to your meats. This mix also integrates perfectly into spicy soups, roasted vegetables, or even winter salads for a deep and fragrant taste.

Some Recipe Ideas for Cooking with Red Raz el Hanout

• - Lamb Tagine with Prunes and Raz el Hanout: Sear pieces of lamb with onion and garlic, then add prunes and sprinkle with Red Raz el Hanout to create a rich and flavorful tagine, perfectly balanced between sweetness and spices;
• - Traditional Couscous: Season your couscous with a good amount of red raz el hanout to enhance the taste of vegetables, meat, and raisins. A truly comforting and delicious dish;
• - Spiced Kefta: Mix ground meat with red raz el hanout, garlic, parsley, and salt, then form meatballs or skewers to grill. The result will be tender and flavorful meat, perfect for a convivial meal.

Smoky and Spicy Aromas

Red raz el hanout offers a warm and spicy flavor, with smoky notes thanks to paprika. It is spicier than white raz el hanout, which is milder as it contains no chili. The blend of sweet and spicy spices gives it a unique complexity, while the presence of cumin, coriander, and ginger adds depth and richness.

The Essential Maghreb Blend

Raz el hanout is a traditional spice blend that has been used for centuries in Maghreb cuisine. In Arabic, "Raz el hanout" means "head of the shop" as it was traditionally considered the ultimate spice mix, containing the best available spices. Red raz el hanout follows this principle and is inspired by traditional recipes from Morocco, Algeria, and Tunisia, bringing exotic and warm flavors to dishes.

Le raz el hanout est un mélange traditionnel d'épices qui est utilisé depuis des siècles dans la cuisine maghrébine. En arabe, "Raz el hanout" signifie "tête de l’épicerie car il était traditionnellement considéré comme le mélange ultime d'épices, contenant les meilleures épices disponibles. Le raz el hanout rouge reprend ce principe et s'inspire des recettes traditionnelles de Maroc, d'Algérie et de Tunisie, apportant aux plats des saveurs exotiques et chaude.