Ras el Hanout

Saveurs du Cachemire

Ras el Hanout is a typical Moroccan spice mixture in powder form. This one from Saveurs du Cachemire combines 8 different spices; however, some local mixtures feature up to 40 different components. It’s sometimes referred to as Moroccan curry, although it’s nowhere near as spicy.

Arnaud learnt of this particular blend from friends who live in a small house in Essaouira on Morocco’s west coast. The housekeeper and good soul of the family personally prepares this thoroughly balanced Ras el Hanout, which goes perfectly with meat, fish as well as vegetables.

Pleasant anise notes, fresh and fruity taste.


50g packet


(€110.00 per 1kg)


Goes perfectly with meat dishes, especially with lamb, but be sure to try it with fresh fish or veggies too. A small teaspoon is great in couscous, soup or in a traditional tajine. Ras el Hanout is also an essential part of Mrouzia, one of the most important dishes in Moroccan cuisine. This is a sweet and salty meat tajine that combines a Ras el Hanout mixture with honey, cinnamon and almonds. The spice is very intense (not hot), so use it carefully.

Definitely a worthy addition to your spice cabinet.


Saveurs du Cachemire
Arnaud Lory, a backpacker at heart, founded his small spice shop "Les Saveurs du Cachemire" back in 2004. He had originally gone to India to buy wool; once there, he promptly fell in love with spices on his first visit to the market. Arnaud spent the following three weeks dipping his hands into crocus blossoms during the annual saffron harvest. Ever since then, he has made sure to spend at least several months per year away from his native France, always on the lookout for new spices in places such as India, Burkina Faso, Vietnam and Pakistan. Arnaud works exclusively and directly with small producers whose harvest and cultivation respect the ecosystems of the country and their natural balance. Of course, his assortment includes not only exotic spices, but also products from small farmers in his homeland, for example green anise, cumin, yellow and black mustard seeds or pimento espelette. In his French atelier, seeds, powders and other dried berries are packed in environmentally friendly, biodegradable cartons and shipped off to some of France’s most renowned restaurants.