Head of the Shop: How Ras el Hanout inspired the heart of Spice Kitchen

One unforgettable spice blend, a golden-lit trip to Morocco, and the moment everything clicked

Twelve years ago, I sat down to write a blog post about a spice blend that meant something to me. I had no idea at the time just how far Spice Kitchen would go – or that the Ras el Hanout blend that mum & I lovingly created at our kitchen table would end up in gift guides, on market stalls, and in the homes of customers all over the world.

Back then, we were a small, family-run retirement project for mum. I didn’t know a lot about branding or retail or how to write a great blog, but I did know this: food has the power to connect people. And if a single tin of spices could help someone make a meal they were proud of, then mum and I agreed we wanted to create something special. 

Fast forward to now, and Ras el Hanout is still one of my all-time favourite spice blends and I cook with it almost every week. Not just because of its story, but because of what it brings to the table.

Literally.

What is Ras el Hanout?

Ras el Hanout is Arabic for "head of the shop". It refers to the very best blend a spice merchant has to offer. Traditionally found across North Africa – but particularly in Morocco, Algeria and Tunisia – this blend is often made from a merchant’s finest spices. There's no universal recipe, but many blends contain cumin, coriander, cinnamon, ginger, allspice, nutmeg, cardamom, rose petals, and even saffron.

I love that at its core, Ras el Hanout is a celebration of spice mastery. It’s a signature. A flourish. A bold blend designed to impress.

Flavour profile 

Think warm and fragrant. It has depth and complexity with floral top notes, mild heat, and a gentle sweetness. The spice mix is both comforting and intriguing—like it’s been cooked for hours, even when it hasn’t.

It’s the kind of blend that elevates a dish instantly.

How Ras el Hanout is used in Moroccan cuisine

In Moroccan kitchens, Ras el Hanout is everywhere:

• In slow-cooked lamb or chicken tagines with apricots, almonds or preserved lemon

• In couscous, to add subtle richness

• Rubbed onto meats or aubergine before grilling

• Folded into rice or lentil dishes

• Sprinkled over roast vegetables for a flavour boost

• Stirred into pastilla—Morocco’s sweet-savory pie with layers of spiced meat and filo pastry

You might even find it dusted on fruit or stirred into spiced tea. It’s a versatile, celebration-worthy blend that adapts to the dish it's used in.

How to use Ras el Hanout in your kitchen

You don’t need a tagine pot or expert skills to enjoy this spice at home. Here are a few of my favourite ideas that are easy and perfect for midweek meals and sides:

• Quick chicken tagine: Brown chicken thighs with some oil in a pan, add diced onions and finely chopped garlic. Fry until the onions are soft and translucent, then add olives, a preserved lemon and a teaspoon of Ras el Hanout. Simmer until everything melts together and the chicken is cooked through. Season to taste, and serve with couscous for a quick but delicious evening meal. 

• Moroccan roasted carrots: Slice carrots lengthwise and toss with a generous glug of olive oil, 1 tsp Ras el Hanout, sea salt and a little honey if you like a touch of sweetness. Spread out on a roasting tray and cook in a hot oven until golden, caramelised and tender—about 30–40 minutes. Serve warm with a drizzle of yoghurt and a handful of toasted nuts or fresh herbs if you’ve got them to hand.

• Lamb kofta rub: Mix 1 tsp Ras el Hanout with a good lug of olive oil, salt, pepper and minced garlic. Rub onto lamb chops and leave to marinade in the fridge for at least an hour, but overnight if you can. When you’re ready to cook, remove from the fridge and allow the meat to come to room temperature. Grill under a medium heat until the lamb is cooked through, rest for 5 minutes and then serve with a crisp salad, your favourite dips (I love hummus and Tzatziki), with warm pitta.  

It’s a true store cupboard secret weapon: bringing instant warmth and depth to midweek meals.

Why Ras el Hanout blend still means so much to me 

Every blend we make has a story, but this one is stitched into the very fabric of Spice Kitchen. Ras el Hanout was one of the first blends I ever fell in love with: its rich scent, its complexity, its unapologetic boldness. When I discovered that the name meant "head of the shop," I was instantly drawn to the symbolism: as I mentioned, that this one blend held the very best a merchant had to offer. It felt like an act of pride, of generosity: like saying, 'here’s everything I know and everything I love, in one blend.'

That idea stuck with me. Years ago, when I travelled to Morocco with my parents for my dad’s 60th birthday – I can still picture it: the souks filled with golden light, fragrant clouds of spice rising from market stalls – there were bowls of tagine simmering gently on the coals. That was the first time I tasted Ras el Hanout properly, not just in a dish, but in context. It tasted like warmth, depth, and a big friendly welcome. It tasted like home, even though I was far from it.

That trip, that spice, and that sense of hospitality became part of our ethos at Spice Kitchen. It reminds me why we do this: to bring people together through food, to celebrate flavour with heart, and to always, always offer the best of what we have.

Feeling inspired? 

If you haven’t tried it, I can’t recommend Ras el Hanout enough. It’s bold, balanced, and brilliant – a reminder that even the simplest meals can become something memorable.

Our Ras el Hanout Tin is available here, and is included in our World Spice Tin, a perfect gift for yourself, food lovers, those falling in love with flavour and curious cooks.

Besseha w raha to you all (Cheers and good health)

Sanjay x