Terre Exotique Ras El Hanout 500g | 🦆The Bow Tie Duck Manila
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Terre Exotique Ras El Hanout 500g

Top Shelf Spices

Heat, sweet­ness, a lit­tle sour­ness — and quite a few under­ly­ing fla­vors in between. Every ras el hanout is dif­fer­ent, and Terre Exo­tique guar­an­tees that they use only the finest spices in their blend. Comes in a 500g pack.

TAST­ING NOTES FROM THE CURATOR

There is no one sin­gle recipe for Moroc­can ras el hanout. Up to 30 dif­fer­ent ingre­di­ents — some say even a stun­ning 50 — go into the tra­di­tion­al blend. This gives the it an extra­or­di­nary fla­vor and depth. It is woody, pun­gent, and bit­ter — and at the same time sweet and warm. The com­bi­na­tions are stun­ning­ly aro­mat­ic and, most impor­tant­ly, ver­sa­tile. This blend’s uses extend far beyond North African cuisine.

PREPA­RA­TION OR PAIRINGS

This potent pantry addi­tion shines in many dif­fer­ent meat dish­es. Chick­en is a favorite can­vas for this spice — from a sim­ple grilled chick­en with a ras el hanout spice rub to breast and thigh cuts as kebabs. For a bit of spice, add some haris­sa, or for an addi­tion­al earthy kick, add gar­lic and lemon juice. From baked wings to full-on tagines, there are many ways to work ras el hanout into chick­en dish­es. If you pre­fer red meats, the ten­der­ness of lamb makes it par­tic­u­lar­ly wel­com­ing toward spice rubs and sauces. If you don’t hap­pen to have a tagine, a crock­pot or slow cook­er stew will work just as well. Beef, veg­eta­bles, or even roast­ed pota­toes, pop­corn, and smoked yogurt dips — we could keep going on, but your imagination’s the lim­it when it comes to ras el hanout.

FROM THE TOP SHELVES OF MARRAKECH

At the cen­ter of the world’s spice trade, mer­chants often made cus­tom blends for their spe­cial clients. Ras el hanout lit­er­al­ly means ​“head of store” and actu­al­ly trans­lates to ​“top shelf”. It became the sin­gu­lar term for any num­ber of blends con­coct­ed from stall to stall, restau­rant to restau­rant, and fam­i­ly to fam­i­ly. Some of the more tra­di­tion­al recipes even include dried rose­buds and laven­der to add fur­ther com­plex­i­ty to the spice mix’s aro­ma. From the impe­r­i­al cities of Moroc­co to your pantry today, ras el hanout has a far-reach­ing history.
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Storage Instructions

Keep your spices tight­ly cov­ered and store them in a cool, dry place. Whole spices stay fresh for up to 2 years while ground spices have a 6‑month shelf life. Pro tip: red spices such as papri­ka and red pep­per can be stored in the refrig­er­a­tor to hold their col­or and keep their fla­vor longer.

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Upon order, our logistics ducks will prepare your delicacies and our delivery partner will come to you with your items in an insulated box.