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Traditionally dry-roasted to an authentic recipe, Ras-El Hanout is an aromatic blend of fifteen spices and herbs key to Moroccan cooking. Combining rosebud, ginger, all spice, lavender, nutmeg, cloves and more, it can be used as a rub for meat, stirred into rice, cous cous or roasted vegetables, and transforms tagine recipes. Includes a recipe for lamb and apricot tagine.
33g - approx. 20 servings.
Aromatic blend of 15 Moroccan spices
Ideal for tagine cooking
Add to rice, couscous or roasted veg
Use as a rub for meat