The Making of Ras El Hanout – Part 4: Mission Accomplished!

by | Sep 1, 2012

This post is part of a series. See our first step to making Ras El Hanout here, the second step (making Berbere) here, and the third step of ingredients and testing here.

After months of research, testing, tasting and sharing we are proud to release our new Ras El Hanout spice blend! It’s just been on the shelves for two weeks, but so far it’s a big hit, especially with folks familiar with this complex blend. We are humbled and honored to receive that feedback!

As we set out to create this mix it seemed to be a daunting task and at one point it felt almost impossible.  Along the journey we created another very traditional blend, Ethiopian Berebere, and we were introduced to many other traditional spice mixes.

We’re very proud of this organic spice mix that takes some of our more rare organic spices and showcases them in a rich tapestry of flavor.  Our customers have been over joyed to take home a jar and start cooking with this most traditional of spice blends.

This process has also solidified our commitment to making our blends authentic.  Where as we could have made the Ras El Hanout with 10 ingredients, like some other spice companies do, we opted to use 26 ingredients to really get to the deep, authentic richness this spice blend deserves.

This takes longer to make of course, and requires a ton more testing, but the final product speaks for itself.  Beyond this, it gives our customers the chance to experience our blends as though they were in the countries in which they have been traditionally used.

So what do you do with this amazing stuff?  One of the easiest and most fulfilling uses is to simply mix it in with rice. This will add a very nice floral aroma to the rice and give it a huge flavor boost.  Best part is when you add the Ras El Hanout you will probably find it unnecessary to add any salt.  Did we mention that the Ras El Hanout is completely salt free as well?


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