Harbor News

Proud to be a part of these Juneau, Alaska organizations!

  © 2017-2019 Harbor Tea & Spice, LLC       Designed by Leslie Rubbo / Moxie-Up Concepts
  • Facebook - White Circle
  • Instagram - White Circle
  • TripAdvisor - White Circle
  • Twitter - White Circle

OVERVIEW:

Ras El Hanout seasoning is a Moroccan spice blend and the name ras el hanout in Arabic translates to “head of the shop.” Essentially meaning that this Moroccan spice mix is a blend of the best that the shop owner has to offer. This versatile spice blend can be used for meat rubs, marinades, sauces, curried rice, or soup. In addition, roasted vegetables rubbed with butter and ras el hanout make for an easy and different side dish.

 

INGREDIENTS: 

Organic black pepper, organic mace, organic cardamom, organic ajwain, organic cumin, organic black seed, organic allspice, organic cloves, organic nutmeg, organic cinnamon, organic ginger, organic turmeric, organic cayenne, organic sea salt, organic rose petals

ORIGIN:

In-house Blend

CULTIVATION:

Organic & Hand-blended

WHAT'S COOKING:

Lemony Ras El Hanout Dressing

Moroccan Merguez Ragout with Poached Eggs

Ras El Hanout Pistachio Belgian Waffles

Ras El Hanout Yogurt

Twelve-Hour Lamb Shoulder 

Ras El Hanout

SKU: 1264
$9.60Price
Quantity
  • Specific: No known precautions.


    General: We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications. Keep all herbs out of reach of children and pets.

     

    For educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.

  • Store herbs and spices in tightly capped containers and keep away from heat, moisture and direct sunlight. Here are the suggested shelf lives of each spice category:

     

    • Ground spices and blends (nutmeg, cinnamon, turmeric): 4 to 8 months
    • Herbs (basil, oregano, parsley): 1 to 2 years
    • Whole spices (cloves, peppercorns, cinnamon sticks): 4 years
    • Seeds: 4 years (except for poppy and sesame seeds, which should be discarded after 2 years)
    • Extracts: 4 years (except for vanilla, which will last forever)