This Ras el Hanout blend is essential to the cooking of the Maghreb, a region of North Africa comprising the countries of Morocco, Tunisia, and Algeria. Literally translated "the head of the shop," or "specialty of the house," a good Ras el Hanout is one of the finest examples of how a diverse variety of spices can meld to create an ingredient that is greater than its individual components, and where no single spice predominates.

Ras el Hanout is essential to nearly every Moroccan tagine recipe, especially chicken tagines. Ras el Hanout goes well with lamb, game, and couscous dishes. Although overpowering on fish, a little Ras el Hanout will add style to your favorite soup or stew, or simply used as a rub for grilled meats.