Terre Exotique Ras El Hanout 500g | ūü¶ÜThe Bow Tie Duck Manila

Terre Exotique Ras El Hanout 500g

Top Shelf Spices

Heat, sweet¬≠ness, a lit¬≠tle sour¬≠ness‚ÄČ‚ÄĒ‚ÄČand quite a few under¬≠ly¬≠ing fla¬≠vors in between. Every ras el hanout is dif¬≠fer¬≠ent, and Terre Exo¬≠tique guar¬≠an¬≠tees that they use only the finest spices in their blend. Comes in a 500g pack.


There is no one sin¬≠gle recipe for Moroc¬≠can ras el hanout. Up to 30 dif¬≠fer¬≠ent ingre¬≠di¬≠ents‚ÄČ‚ÄĒ‚ÄČsome say even a stun¬≠ning 50‚ÄČ‚ÄĒ‚ÄČgo into the tra¬≠di¬≠tion¬≠al blend. This gives the it an extra¬≠or¬≠di¬≠nary fla¬≠vor and depth. It is woody, pun¬≠gent, and bit¬≠ter‚ÄČ‚ÄĒ‚ÄČand at the same time sweet and warm. The com¬≠bi¬≠na¬≠tions are stun¬≠ning¬≠ly aro¬≠mat¬≠ic and, most impor¬≠tant¬≠ly, ver¬≠sa¬≠tile. This blend‚Äôs uses extend far beyond North African cuisine.


This potent pantry addi¬≠tion shines in many dif¬≠fer¬≠ent meat dish¬≠es. Chick¬≠en is a favorite can¬≠vas for this spice‚ÄČ‚ÄĒ‚ÄČfrom a sim¬≠ple grilled chick¬≠en with a ras el hanout spice rub to breast and thigh cuts as kebabs. For a bit of spice, add some haris¬≠sa, or for an addi¬≠tion¬≠al earthy kick, add gar¬≠lic and lemon juice. From baked wings to full-on tagines, there are many ways to work ras el hanout into chick¬≠en dish¬≠es. If you pre¬≠fer red meats, the ten¬≠der¬≠ness of lamb makes it par¬≠tic¬≠u¬≠lar¬≠ly wel¬≠com¬≠ing toward spice rubs and sauces. If you don‚Äôt hap¬≠pen to have a tagine, a crock¬≠pot or slow cook¬≠er stew will work just as well. Beef, veg¬≠eta¬≠bles, or even roast¬≠ed pota¬≠toes, pop¬≠corn, and smoked yogurt dips‚ÄČ‚ÄĒ‚ÄČwe could keep going on, but your imagination‚Äôs the lim¬≠it when it comes to ras el hanout.


At the cen¬≠ter of the world‚Äôs spice trade, mer¬≠chants often made cus¬≠tom blends for their spe¬≠cial clients. Ras el hanout lit¬≠er¬≠al¬≠ly means ‚Äč‚Äúhead of store‚ÄĚ and actu¬≠al¬≠ly trans¬≠lates to ‚Äč‚Äútop shelf‚ÄĚ. It became the sin¬≠gu¬≠lar term for any num¬≠ber of blends con¬≠coct¬≠ed from stall to stall, restau¬≠rant to restau¬≠rant, and fam¬≠i¬≠ly to fam¬≠i¬≠ly. Some of the more tra¬≠di¬≠tion¬≠al recipes even include dried rose¬≠buds and laven¬≠der to add fur¬≠ther com¬≠plex¬≠i¬≠ty to the spice mix‚Äôs aro¬≠ma. From the impe¬≠r¬≠i¬≠al cities of Moroc¬≠co to your pantry today, ras el hanout has a far-reach¬≠ing history.

Storage Instructions

Keep your spices tight¬≠ly cov¬≠ered and store them in a cool, dry place. Whole spices stay fresh for up to 2 years while ground spices have a 6‚ÄĎmonth shelf life. Pro tip: red spices such as papri¬≠ka and red pep¬≠per can be stored in the refrig¬≠er¬≠a¬≠tor to hold their col¬≠or and keep their fla¬≠vor longer.

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