Ras El Hanout

I was worried it'd just taste like cumin, but the dried chiles and turmeric give it a warmth that lingers without burning. Used it on roasted carrots and the sea salt level was spot on, nothing needed adjusting.

I stirred a spoonful into a lamb tagine and the dried chiles gave it this slow warmth that built with every bite. You can tell there are more than just the usual spices in here, and I've already gone through half the jar.

The turmeric and sea salt really come through without overpowering the dried chiles, so it's warm rather than just hot. I've been sprinkling it on roasted vegetables and even some plain rice, and the mix of traditional spices makes everything taste like it took way more effort than it did.