A spice market in Marrakech, Morocco, where the complex spice blend known as ras el-hanout can contain as many as 40 ingredients. Photo: Quentin Bacon A spice market in Marrakech, Morocco, where the complex spice blend known as ras el-hanout can contain as many as 40 ingredients. Photo: Quentin Bacon
A spice market in Marrakech, Morocco, where the complex spice blend known as ras el-hanout can contain as many as 40 ingredients. Photo: Quentin Bacon

From garam masala in India to spices in China, Japan, the Middle East, North Africa and the Caucasus, how home and professional chefs blend them to bring out the best in their dishes

  • Spices add subtle flavour to dishes everywhere, and passionate home and professional chefs blend and often roast their own mixes
  • From five-spice powder in China to ras el-hanout in North Africa which comprises dozens of ingredients, we celebrate what makes foods everywhere so flavourful

Topic |   Food and Drinks
A spice market in Marrakech, Morocco, where the complex spice blend known as ras el-hanout can contain as many as 40 ingredients. Photo: Quentin Bacon A spice market in Marrakech, Morocco, where the complex spice blend known as ras el-hanout can contain as many as 40 ingredients. Photo: Quentin Bacon
A spice market in Marrakech, Morocco, where the complex spice blend known as ras el-hanout can contain as many as 40 ingredients. Photo: Quentin Bacon
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