Ras El Hanout

[popvulture]

This is a two-parter... firstly, does anybody know where I can buy Ras El Hanout in Austin? If so, is the stuff one can find here any good?

Secondly, I know that whatever I find in the states would pale in comparison to the mixes that would differ from shop to shop in Morocco, but I don't have that luxury. I've seen some online– would those be better than what (if anything) I can find in town? I'd rather not pay shipping, but if anybody's found some awesome stuff online, I'd be willing to give it a shot.

Just getting into cooking Moroccan stuff, fishing around for some insight. Thanks!

[popvulture]

For anybody who was interested in this thread, here's an update. I found Ras El Hanout and preserved lemons at Williams-Sonoma this weekend. I stopped by there because I was looking for vadouvan, and lo and behold, there was REH as well.

So, FWIW, there ya go!

[cpencis]

Give the folks at Savory Spice Shop down on 6th street a call... Their catalog says they carry/make this blend....

[popvulture]

Thank you!

[dconnor]

I have bought the Moroccan Spice Blend from Savory Spice Shop and it doesn't contain all the ingredients of a traditional Ras El Hanout. Paula Wolfort has a recipe for Ras El Hanout in her cookbooks and you may be able to find the recipe online.

I've ordered Ras El Hanout online from France in the past and found that the shipping is well worth it in the quality of the product. Also when you order online, you might want to order some Harissa and preserved lemons to defray the cost of the shipping. Or order a couscousierre or tagine.

[popvulture]

Thanks, that's a great tip. I have the Wolfort cookbook... I made her preserved lemon recipe, but it wouldn't hurt at all to save myself the hassle and just order a jar :). Come to think of it, I also need a tagine. One more kitchen gadget, yay! Haha...

[popvulture]

I never followed up on this, but now I'm kind of back into the idea and I wonder, dconnor, could you tell me one of these French companies? I'd like to get some Ras El Hanout, preserved lemons and harissa. The best harissa I've used has been the Le Cabanon brand that comes in a tube... just convenient because it lasts for so long, and tasty to boot.

If there's a one stop shop I could find all of this stuff, I'd love to hear about it. Also I'm interested in buying fennel pollen, so if that's something that could fit into the equation, it'd be even better. Much thanks!

[dconnor]

You can buy Ras El Hanout, preserved lemons and harissa from Zamourispices dot com

Also you can get all of the above from Amazon and Zamouri Spices

[agoodbite]

Your curiosity is good and I haven't looked, so I can't give you much information on pre-mixed Moroccan spice blends, but have you considered exploring something more accessible like (mostly Northern) Mexican chiles and whole spices? I figure the relentless heat is your motivation for finding appetite stimulating spicy food, but there are more accessible answers.

This is no answer to your question, but if you change your focus to the abundant and cheap chiles, both dried and fresh, you'll find yourself on a good journey. If you want more details, let me know and I'll cough up, gladly.

[popvulture]

Oh I've definitely gone down the chile route... I've probably got about 8 different kinds of dried ones in my pantry that I buzz up in a spice mill with cumin, allspice, cinnamon, stuff like that for rubs and marinades.

Ras El Hanout has so many ingredients in it, though; it's a lot like making your own curry or mole. I'd like to at least start with some pre mixed stuff as a reference point before I try to venture down the road of making my own from scratch.