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Raz el hanout
mélange d'épices
Raz el hanout by Épicéa provides 162 kcal per 100 g, with 1.6 g of sugars and 11.8 g of protein. That is 84% less sugar than the average product in this category. It is classified as NOVA 1 (unprocessed or minimally processed). It is listed in the Groceries category and comes in a 60 g pack. Contains: mustard.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 162 kcal | 194 −17% |
| Total fat | 8.1 g | 12.8 −37% |
| Saturated fat | 0.6 g | 2.4 −75% |
| Carbohydrates | 10.4 g | 16.1 −36% |
| Total sugars | 1.6 g | 9.8 −84% |
| Added sugars | 0 g | 4.8 −100% |
| Protein | 11.8 g | 2.8 +317% |
| Salt | 0.1 g | 5.9 −98% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 59922 Groceries products on Foodmetria.
Compared with other groceries
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
épices et condiment (curry (coriandre, curcuma, cumin, poivre noir, fenugrec, piment, cardamone), coriandre, cumin, curcuma, fenouil, moutarde).
- Allergens
- Mustard
Product details
- Quantity
- 60 g
- Sold in
- France
- Barcode
- 3547400001550
Prices reported by shoppers
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Frequently asked questions
How many calories are in Raz el hanout?
Raz el hanout contains 162 kcal per 100 g.
How much sugar is in Raz el hanout?
Raz el hanout has 1.6 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Raz el hanout healthy?
It is in NOVA group 1 — unprocessed or minimally processed. Scores describe nutritional quality and processing, not suitability for your individual diet.
What allergens does Raz el hanout contain?
According to the label data it contains: Mustard. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated March 25, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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