Ras El Hanout 40g
Description
Contains:Paprika, Cumin, Ginger, Coriander Seed, Cassia, Turmeric, Fennel Seed, Allspice, Cardamom Green, Dill Seed, Galangal, Nutmeg, Orris Root, Bay Leaves, Caraway Seed, Rose Petals, Lavender, Sichuan Pepper, Grains of Paradise, Long Pepper, Black Pepper, Cubeb Pepper, Lemon Myrtle, Mastic, Cayenne, Cloves, Mace, Brown Cardamom, Whole Kashmiri Saffron Stigma. Description & Use:Ras el Hanout is a classic blend used in Moroccan cooking. The name means top of the shop or the very best spice blend that a spice merchant (Souk) has to offer. When Herbie developed this new Ras el Hanout, he added rose petals, lavender, Sichuan pepper, grains of paradise, long and cubub pepper, lemon myrtle and mastic. Sadly, Herbie did still leave out the Spanish Fly and the Hashish, however the Herbie's Spices Super Ras el Hanout is an incredibly beautifully balanced example of this versatile Moroccan spice. To make a spiced cous cous, just add 1/2 a teaspoon of Ras el Hanout per cup, the spices will make it wonderfully fragrant and the Saffron will give a golden colour. Sprinkle onto chicken and fish before cooking. Use in tagines of chicken and lamb. Nutrition information applies to dry spice mix only. Lamb Tagine (Serves 4) 500 g sliced lean lamb 2 tablespoons Ras el Hanout 1 tablespoon olive oil 2 small onions, peeled and quartered 4 cloves garlic, peeled and halved 2 small carrots, sliced 1 small parsnip, sliced salt to taste Put the Ras el Hanout into a shallow dish and roll the lamb to coat lightly. Heat the oil in a heavy-based saucepan, add meat and turn until browned all over. Add onions, garlic and ¼ cup of water and reduce heat to lowest possible. Cover and do not lift lid for at least 15 minutes. Add salt to taste, parsnip and carrots, continue to cook very slowly until vegetables are almost tender. Stir in enough water or stock to cover lamb. Serve over rice or cous cous.About Herbies
What is Herbies? Herbie's Spices fills a need in the community of cooks and food lovers for one central place to access all those hard-to-find herbs and spices. They also stock the easy-to-find ones, of the freshest and best quality, so that you can stock up on all your spices and herbs in one stop. The blends and spice mixes made at Herbie's Spices contain no fillers, starches, MSG, free-flow agents or additives of any kind, so you know they will be rich in flavour and quality. Using his vast knowledge and experience for your benefit, Herbie has the widest possible range of top quality dried herbs, spices and blends to meet your every need. Herbie's also publishes a newsletter every couple of months, full of handy information about all things spicy. You can email us if you'd like to receive it, although it is also available online. This month's issue is here. You'll also find spice-related books, nutmeg and pepper mills, pestles and mortars, spiced trivets, and lots of other spicy goodies to buy for yourself or for a gift. Who is Herbie? Herbie has long been the nickname of Ian Hemphill, one of Australia's foremost culinary herb and spice experts. Herbie spent his childhood surrounded by herbs and spices, when his parents, John and Rosemary Hemphill, were pioneering the herb and spice scene in the 1950s. Thirty years of working in the industry, including face-to-face lectures to groups from the general public, industrial brokering, manufacturing and marketing, has made Herbie a well-respected and popular figure amongst his peers, in Australia and overseas. He now enjoys sharing his extensive experience and knowledge with his customers at Herbie's Spices.