Pereg Ras El Hanout Moroccan Seasoning Spice Blend (3.5 Oz) - Mixed Spices - Non-GMO - Kosher Certified – Salt-Free, Sugar-Free

This is a nice soft ras al hanout blend, very gentle and mild. Not much heat.

I had never tried this before, but was looking for a new taste. I use this to make my own catcup, without all the sugar and salt, this blend give me that flavor profile for this. Its also an easy to use blend for any grilling meats or veggies. I am glad I tried it.

Adds a very warm savory spice to my food.

I’ve been using this spice for years, various brands. This brand is by far the best I’ve tasted outside of the Mediterranean area. It’s used all over the mid east. It’s especially good for chicken and egg dishes. Try it and enjoy.

This added a very nice flavor to lamb shanks which I slow-cooked. I want to try this on other meats such as beef, pork and chicken. It's a bit spicy, but not overwhelming.

So happy that Amazon sells this as I could not find it in my local grocery store. I was planning to make a Moroccan crockpot this weekend for company and the spice arrived several days in advance. Haven't tried the spice mix yet, but I'm sure it will be fine.

I was very happy to find this spice because we don't have it anywhere in the area where I live. This is very important to make an eggplant and Jean and I'm looking forward to using it

I have been cooking Mediterranean at home for quite some time , and through experimentation I came up with my own version of Ras El Hanout which is fantastic but a bit time consuming to measure out and blend the 10 "Top of the Store" spices, most common to "Ras". To see if I could shortcut mixing all of the ingredients in my perfect blend, I wanted to see if an off the shelf brand might be a solution. I read dozens of reviews on most of the Ras El Hanout offerings on Amazon and found a lot of complaints due to unbalanced flavors, with one thing or another overpowering the balance needed for a subtle and authentic presentation of "that" magic blend which gives veggies and proteins their wonderful middle eastern flavors. I decided on this Pereg brand. Upon receipt I tasted it and it was fairly true to the overall essence of "Ras", but I feel that it has far too much of either Black Pepper and/or Cayenne. The heat in this blend overpowers the other spices. So I am giving this away to a son in law who loves spicy hot. Not for me. So I am going to share the recipe that I have been making at home, with the 10 essential spices crucial to a good Ras El Hanout. On a side note, I have been the owner of several restaurants over a 10 year span and am a very accomplished cook at home.To start, I did a deep dive into Moroccan recipes to understand the essential flavors which seemed to be common in them. We have two exceptional and extremely popular Mediterranean restaurants in Wichita, which we frequent at least once a week. So, I ordered a number of our favorite dishes for takeout and went home to deconstruct their distinctive flavors and seasonings. And in so doing, I started mixing very small test batches, using 1/8, 1/4, 1/2 and full teaspoons of the various spices, in a Ramekin to find the best ratio of each spice to come up with something that epitomized the best balance of each, in combination with the others.After several attempts with varying quantities of each, I finally landed on what I consider to be the perfect mixture. I now sprinkle it on sauteed veggies, rice, stir fried chicken, beef, shrimp and sauteed Mahi Mahi and many other recipes that I use it in, to create the distinctive Middle Eastern flavors that we encounter in our favorite restaurants. The blend is subtle without any one spice overshadowing another. These spices are a team that work in harmony with one another. Many of my dinner guests typically respond or ask, "wow, what did you put in this."So, my suggestion is to make your own. Here is my recipe, which can be scaled to larger quantities by my simple ratios of 1 part this, 1/2 part that and 1/4 part of the last. I use empty, 2 oz. glass Spice Islands shaker jars to put my blend in. My basic recipe is: 1 teaspoon each of Cumin, Cardamom, Ginger, Cinnamon, and Coriander. 1/2 teaspoon each of Nutmeg, Allspice, Turmeric, Ground Black Pepper, and finally 1/4 teaspoon of Ground Cloves. This ratio can be easily doubled, tripled, etc, depending upon how much you want to have on hand. I have a DYMO labeler with water proof labels to make my own labels for stuff (as shown).Bottom line is that if you want spicy (heat), then the Perg will probably be satisfactory for you. However, for me, I am going to stick with my own custom blend.