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I'm Jessica, your dedicated wholesale account manager.
Direct sourcing — Rungis and Bordeaux.
- ✓Direct sourcing from producers
- ✓Quality controlled (shelf-life, calibre, origin)
- ✓Next-day delivery in Île-de-France
- ✓Bulk, custom packaging, co-packing
- ✓B2B account with pricing tiers
Shipping & pickup
Rungis pickup
Pick up your order at our Rungis market depot. By appointment Monday through Friday.
Nationwide delivery
Delivery within mainland France and major European cities. Indicative lead time 24-48h.
Careful packaging
Reinforced cardboard, anti-shock padding, traceability labels.
Frequently asked questions
About this category
Wholesale ras el hanout: one aisle, one question
The wholesale ras el hanout aisle is the simplest in our whole spice range, and that is a virtue. There is only one decision to take: red or yellow. Everything else — the label, the pack size — follows from how you are organised. A food wholesaler since 1984, Palimex lists both profiles under the Epika and Espig labels, from the 250 g bag to the 20x100 g case.
That apparent simplicity nonetheless hides the aisle's costliest trap, and it has nothing to do with colour. We come to it below: it is the question of keeping one reference over time.
What the name says, and what it does not
"Ras el hanout" literally means "head of the shop": what the grocer had that was best, what they put forward. The name therefore describes an intention — the house's most carefully judged blend — and not a formula. This is where a professional buyer should pay attention: unlike a single spice, ras el hanout is not defined by a composition standard. Two suppliers may sell it under the same name without the contents being the same.
That does not make the product uncertain: it makes the reference decisive. What you buy is not "ras el hanout", it is this one, with its own profile, its own colour, its own dosage.
Red or yellow: what colour does to the plate
Colour here is no matter of appearance: it announces two families of use. Red is used where the dish must take on a deep tint and a forthright character; yellow where the preparation must stay golden and more enveloping.
| Profile | What it gives the dish | Where to use it |
|---|---|---|
| Red ras el hanout | Deep tint, marked character | Meat tagines, marinades, charcuterie preparations, slow-cooked dishes, coloured rice |
| Yellow ras el hanout | Golden tint, more enveloping expression | Poultry, fish, vegetables, semolina and couscous, pale preparations |
Many establishments end up ordering both, not out of indecision but because they cover two halves of a menu. If you build your own seasonings rather than starting from a blend, wholesale paprika gives you the red and wholesale turmeric the yellow — but you then take on all the balancing work yourself.
The rule that matters: fix your reference
Here is the trap announced above. A customer who liked your tagine comes back to find it identical. Yet if your ras el hanout changes, your dish changes — with nothing else in the recipe having moved. It is the one ingredient on a menu capable of altering a whole dish on its own, silently, on the occasion of a change of supplier.
Hence the method we recommend:
- Test both profiles on your actual dishes, not on a spoonful tasting.
- Settle on one reference per use — a red, a yellow if your menu calls for it — and name it on the recipe sheet.
- Always order the same one, label included: constancy is guaranteed by the label, not by the colour.
- Only switch deliberately, by repeating the trial, never because a reference was missing on a given day.
Pack sizes in the aisle
The aisle runs to four pack sizes, and the choice turns on rate of consumption:
- The 250 g bag, a trial or single-station size, useful precisely for comparing the two profiles before settling on a reference.
- The 500 g bag, available in yellow, for regular use without committing to volume.
- The 1 kg bag, in red as in yellow, for steady production and central kitchens.
- The 20x100 g case, from Epika as from Espig, for several stations or for shelf stock in a delicatessen: each unit stays sealed until it is opened.
Storing, and reading the label
In the storeroom, a blend follows the same rules as the rest of the dry goods: an opaque, resealed container, away from the heat of the ranges, first in first out, batch number and best-before date kept until the pack is finished. A ground blend is in fact in more of a hurry than a whole spice, since all its components are already exposed to the air.
One last professional reflex, particular to blends: read the ingredient list of the reference you settle on. A blend may contain salt or seasoning ingredients that a single spice does not, and that carries over into your own salting. The European framework for additives, flavourings and enzymes — what the Commission groups under food improvement agents — is what makes that reading possible and reliable. A minute spent on the label saves salting twice.
Our view as a wholesaler
With ras el hanout, the right choice is not the better of the two: it is the one you will keep. A decent red ordered for three years beats an excellent red changed every six months — your customers taste constancy before they taste nuance.
Our teams work daily with restaurateurs, caterers, butchers and delicatessens buying in bulk. We would rather hold two well-kept profiles than a collection of neighbouring blends in which the buyer no longer knows what is being compared. For other pre-balanced seasonings, our wholesale spice blends take over. Find the whole aisle at your wholesale spice supplier, and request your trade price: our bulk terms apply from the first tier, with pallet delivery and carriage paid depending on order value.