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If there’s one blend considered to be the most important and emblematic of Moroccan cuisine it is Ras Al Hanout. It is commonly used in tangines and as a dry rub for lamb, chicken, turkey, burgers, in stews, couscous, rice, meat and vegetable curries. A very versatile spice, it can be also used in cakes and cookies.
Ingredients: Chilli, nutmeg, coriander, cumin, turmeric, cinnamon, pepper, cardamom, iodized salt and sugar