Ras-El Hanout: Part 3 – The Perfect Ingredients Have Been Selected, Now Testing, Testing, Testing

by | Aug 2, 2012

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

Andโ€ฆnot to spoil the surprise, but after years of research, testing and sourcing the finest ingredients from local farmers around the world, we ended up nailing our special Ras El Hanout blend. Iโ€™m proud to say get compliments from people around the world on it!

We’ve been working extremely hard to perfect our Ras El Hanout blend.  We have made several test batches and we think it is going to be absolutely epic. We set out to make a masterpiece and that’s what we’re making.  After our current round of testing we should be putting this into production in the next week. Stay tuned.

For now, here’s an insider’s look into the ingredients we have in our blend (all sourced by Pinch from the best farms in the world):

As we researched this spice blend it became apparent that authentic Ras El Hanout is rare at best in the United States.  An authentic version with all organic ingredients just may be something that hasn’t existed to buy locally — -until now!

Read on to Step 4 of Making the perfect Ras El-Hanoutโ€ฆ


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