Ras el Hanout
Ras el Hanout literally means the “top of the shop” in Arabic. One of the jewels of our spice repertoire, it has been developed and perfected over many years. Stopping at nothing to achieve its unique character, we blended 26 different herbs and spices of the highest quality, emphasizing aphrodisiac elements like grains of paradise, cubeb pepper, Javanese long pepper, and Iranian saffron. Its sparing use will delight the most discriminating taste.
Harissa, from the Arabic for “break into pieces,” is a heady, brick- red North African hot sauce, traditionally made by pounding chilies in a mortar. Dried chilies are soaked, then pounded with garlic, caraway and coriander seeds and mixed with oil. Our nuanced version is a dry spice mix with medium heat to which spearmint is added for a refreshing finish. Add extra virgin olive oil for a paste or use as a rub or garnish.
Chermoula is a freshly fragrant, piquant spice mix from the kitchens of Morocco, Algeria and Tunisia. Ours is a versatile, not-too-hot blend of earthy cumin and turmeric, sweet paprika and classic Mediterranean herbs.Typically used as a marinade for grilled fish or in seafood tagines, chermoula is also great with meat, poultry and vegetables. Or mix it with yogurt, sour cream or extra virgin olive oil and lemon juice to use as a bright dipping sauce.