If you have never tried Ras El Hanout, you are in for a treat. This warm and comforting blend is great in a traditional stew and really great as a rub on roasted chicken or grilled lamb. Each package contains just the right amount of spice to make a healthy, quick, authentically delicious meal for four in less time than it takes to order take-out.
Every Masi Masa Spice Blend is packed full of authentic flavor with just the right amount of heat. We like to call it “warm with a kick”—even our wimpiest friends love our blends and we have fans from toddlers to senior citizens, vegans to omnivores, and everyone in-between.
3-pack for $15
Moroccan Ras El Hanout ingredients: cinnamon, coriander, cumin, ginger, nutmeg, sea salt, Aleppo pepper, garlic, onion, allspice, black pepper, cardamom, cayenne pepper, cloves (non-GMO, gluten-free, sugar-free, vegan, no additives or preservatives).
Good for You: We created our dry Spice Blends with health in mind. And, with the exception of our Thai Green Curry (which contains a little dried shrimp for just the right umami) all of our Spice Blends are vegan.
Foolproof: Each of our Spice Blends contains 10 or more individual spices—plus a little sea salt—to enable home cooks to get the flavor exactly right, every time (and avoid a cupboard stuffed with expensive unused spices).
Fast & Easy: Every package of Masi Masa Spice Blend has a shopping list and simple recipe right on the back, making it easy to whip up a healthy and authentically delicious and healthy meal for four in under 30 minutes—less time than it takes to order take-out.
Versatile: Our Spice Blends can be used to make a traditional (meat, vegetarian, or vegan) curry or stew (think simmer sauce) and can also be used as a rub, in a stir fry or to make some quick fusion tacos.
Once upon a time, we quit our jobs in advertising (Cindy) and car design (Eric), sold our house in California and hit the road—eating our way through Pakistan, India, Sri Lanka (ever so briefly), Thailand, the Maldives, Cambodia, and China. Before and since then we’ve had the pleasure of spending time (and noshing) in England, Scotland, Ireland, Italy, France, Greece, Japan, the British Virgin Islands, Argentina, and Mexico. We’ve also done our fair share of eating in the good old US of A.
After our eating sabbatical, we found ourselves craving the foods we love, but frustrated by having to maintain an enormous spice rack in order to make them (you know, those bottles and bags of spices you buy only to use two teaspoons and then go stale before you use them again?). We thought, “What if we could make spice blends that allow us to make quick and yummy Thai, Indian, Mexican, Korean, Middle Eastern (and more!) meals—especially on busy weeknights—without the hassle and expense?”
And so, after a lot of trial and error, Masi Masa was born.Learn More