Mustapha's Moroccan Ras el Hanout

A BLEND OF 21 SPICES
CREATED IN MOROCCO FOR MUSTAPHA'S MOROCCAN
ESSENTIAL TO MOROCCAN CUISINE
USED FOR STEWS, TAGINES, ROASTED AND GRILLED MEATS
JUST ADD GARLIC AND SALT TO CREATE AN EXCEPTIONAL RUB FOR GRILLING

Customer Rating:
Summary: Not very good
Comment: Overpriced and not the greatest flavor if you are expecting high quality raselhanout. Of course, I cook Algerian food so that could be why.

Customer Rating:
Summary: Kinda Sweet - kinda cinnamony...
Comment: I cook alot with some of the most bold masalas and spice-mixes of asia: Indian, Thai, Oriental, etc. Figured another 'taste' of spice-mixes would be a fun tool to add to the mix.

First dish was a B'stilla (recipe from epicurious.com) and that turned out decent, even with vegetarian chicken substitute. I wouldn't say this spice mix stands well on it's own; If I was showcasing the spice in a meal it would almost certainly have to play a secondary role with another palatable flavor, but it's a fun flavor to throw into the mix if you like creative cooking and composition. It would have fabulous potential if you were making a sophisticated dessert or an autumn-season themed dish.

I've knocked the socks off my in-laws (born in India) by adding the right spice mix as a foundation piece in the marinara or dough-mix of homemade pizza's and calzone. These are very western-dishes that have enough appeal to a foreign palette to be appetizing. Price with shipping is steep, but stomachable as a little goes a long way.