This mixture of Moroccan spices promises a seasoning with intense aromas for your rice your pasta your tagines or couscous, it is a mixture with fruity flavors, sweet but heady, also called the curry of the Maghreb, the Ras-el-hanout is a fine, extremely fragrant and complex spice blend. 
 INGREDIENTS: 
 Black pepper, dehydrated garlic, ginger, MUSTARD seed, cinnamon (10.5%), nutmeg, hot pepper, paprika (5%), cloves, fennel, fenugreek, cumin. 
 
 It is widely used in rice and vegetable dishes, in association with fish and shellfish on the shores of the Mediterranean Sea. 
 In a less traditional way, it will go very well with strong meats such as mutton or game, by reducing the power of the latter by perfuming them finely. 
 In sweet cooking, it goes very well with honey, almonds and dates. It is used in the composition of many Middle Eastern pastries. 
 
 The little story of the yellow ras-el-hanout: 
 
 The term ras-el-hanout comes from the two Arabic words ras which means head and hanout which translates as grocery store. 
 There is no traditional recipe for ras-el-hanout and no designation of origin guarantees its composition. Historically, there were as many versions as there were merchants, who each designed their own variant. 
 The origin of the appearance of the term is unclear, but would be linked to the products put forward at the entrance of grocery stores in the souks, demonstrating the know-how of the grocer. 
 Legend has it that each version has at least one aphrodisiac ingredient.