Ras El-Hanout: At the restaurant where I moonlight, we carry a Long Island Iced Tea (what bar doesn't) and a top shelf Long Island Iced Tea. So, when customers get a bit tipsy (typically after one Long Island) I always suggest the top shelf version (buyer beware...). But the top shelf version of said concoction serves both my own and the customers needs (I rationalize). The higher quality alcohol in the latter beverage increases my tip and makes a drink that is surprisingly smooth taste a little less shitty nonetheless. And as stated before spices, particularly of the "top-shelf" variety, can make food taste a bit less boring.
Ras El-Hanout is yesteryear's version of a top shelf blend, literally meaning, "head of the shop," in its native Arabic. And much like Za'atar, this particular spice blend technically does not carry a defined recipe. Historically speaking, Ras El-Hanout simply indicated one was purchasing the highest quality spices a purveyor had on hand. But, today, the mix has been somewhat codified, often carrying components of the Zingiberaceae Family (ginger, turmeric and cardamom which are known to have medical benefits), as well as cinnamon (to lower your blood sugar) and peppercorns. And while the recipe for Ras El Hanout has become a bit more structured, general variations among several ingredients and the amount these ingredients are used still exist... so if you're looking for the top recipe, I believe the BBC carries it.