Ras el Hanout has its origins in the Maghreb. The countries of the north and west coasts of Africa. The ingenious fragrance takes you directly to a North African bazaar. UseThe spice mixture of the finest spices is the must-have spice for the preparation of couscous and oriental rice and vegetable dishes and casseroles. If you prefer to combine it with meat, you should use lamb, typical of North Africa. Recipe suggestion Potato meat casseroleIngredients: 850g beef tenderloin, 2 onions, 5 cloves of fresh garlic, 300g tomatoes, 1 can of peeled tomatoes, 500g potatoes, 50g dried figs, 200g aubergines, 2 tbsp olive oil.Peel the onion and potatoes, grease the casserole dish with olive oil. Cut the meat into thin slices. Sauté the onion with 1 tsp oil, season the meat with ras-el hanout and sea salt, line the slices in a casserole dish, pour onions and pureed peeled tomatoes over the meat and pre-cook for 30 minutes in a preheated oven at 180 degrees, cut the potatoes, tomatoes, aubergines and figs into slices, season with ras-el hanout and 1 tsp salt, place on top of the pre-cooked meat and bake for another 30 minutes. Bake with grated Parmesan cheese for the last 5 mins and serve hot. TasteIn terms of taste, the Ras el Hanout spice blend brings you into a broad, typical North African taste spectrum. The combination of ingredients results in the perfect mixture of spiciness and sweetness.Due to the contents of the spice mixture, the taste is rather dominant, deep, with cinnamon, cloves and star anise. The slight spiciness comes from ginger and pepper and thus becomes piquantly sweet.