Ras el Hanout

Translated as "head of the shop", this royal North African blend often brings together over 20 spices (including cinnamon, mace, rose, and galangal). It is distinguished by a warm, suave, and deeply fragrant profile, devoid of aggressive heat. Its use requires long, slow steaming. Enclosed in the steam of a tagine, the blend binds the sugars of dried fruits (apricots, prunes) with the gelatin of braised meats to form a sauce of mesmerizing aromatic density.