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Ras el hanout is an aromatic and flavorful spice blend that’s ready in 5 minutes. It’s used in various Moroccan and North African recipes, including tagine. With its warm and earthy notes, it instantly elevates any dish you add it to.
Spices define the flavors of Middle Eastern, Mediterranean, and North African cuisines. Each region has its own unique blends that perfectly complement its dishes, from aromatic Persian advieh made with cardamom and dried rose petals, to Lebanese seven spice with its warm, earthy notes, and Turkish spice blend that’s savory without being overwhelming. Ras el hanout is another classic blend that I always recommend keeping in your pantry because it’s absolutely fantastic!
Table of Contents
What Is Ras El Hanout?
Ras el hanout, meaning “top of the shop,” is a North African spice blend commonly used in Morocco, Algeria, and Tunisia in dishes like tagine. Traditionally, it’s made from the best spices a vendor offers and can include up to 25 to 40 ingredients, resulting in a floral, subtly sweet flavor.
There are many variations with different spice levels, and my recipe is mild but can easily be made spicier. I use quality ground spices for convenience, but you can also use whole spices and grind them at home if you prefer.
What Are The ingredients in Ras Al Hanout?
- Coriander: With its lemony and fresh flavor, coriander is a must.
- Black pepper: You can use peppercorn and grind it yourself.
- Allspice: A classic misnomer, allspice is not a combination of spices but rather made of dried berries of the allspice tree.
- Cloves: The dried flower buds of the clove tree, this spice is used in both sweet and savory dishes.
- Ginger: Ground ginger is made from dried ginger roots. It has a stronger flavor and is less sweet than fresh ginger.
- Cumin: Made from cumin seeds, this spice has an earthy and warm flavor. It’s usually used with coriander in savory dishes.
- Turmeric: It’s made out of dried turmeric root, which is part of the ginger family. It’s commonly used in curries and other spice mixes as well.
- Paprika: It comes in 3 forms of sweet, smoked and hot and it’s very popular in Hungary and Spain. For this recipe, we are going to use sweet (regular) paprika.
- Cinnamon: Adds a bit of warmth to the spice mix.
Keep this in mind: Make sure to use fresh and high quality spices to make ras el hanout. It’s the quality of the spices that make it aromatic and special.
What Can You Use Ras El Hanout For?
Ras el hanout can be used in different Moroccan recipes to boost the flavor and aroma of your dish. From Moroccan chicken and couscous to Moroccan red lentil soup and Moroccan chickpea stew, you can simply use this spice mix in place of the spices mentioned in the recipe.
Moreover, you can also use ras el hanout to season dishes such as eggplant chickpea stew, oven roasted vegetables, or lamb stew. I also love using it in marinades, including the marinades in my recipes for spatchcock chicken or harissa grilled chicken thighs.
Storage
It’s best to store the spice mix in a glass jar and keep it in a cool and dry place. Spices tend to lose their aroma and flavor after a while so it’s best to use it up within 3 months.
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Ras El Hanout Recipe
Ingredients
- 1 tsp ground coriander
- 1/2 tsp black pepper
- 1 tsp allspice
- 1/2 tsp ground cloves
- 1 1/2 tsp ground ginger
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tsp paprika
- 1/2 tsp ground cinnamon
Instructions
- Add all the spices into a bowl. Using a spoon, stir and combine the spices.
- Store ras el hanout in a glass ar with a tight lid. Keep it in a dry and cool place for up to 3 months.
Notes
- For the best flavor, make sure to use quality spices to make this Moroccan spice.
- You can use this spice mix in a variety of Moroccan and North African dishes including tagine, Moroccan chicken and couscous or Moroccan chickpea stew.
- Spices tend to lose their flavor and aroma after a while therefore it’s best to use aras el hanout within 6 months.
- To make ras el hanout spicy, add 1/2 teaspoon cayenne pepper to the mix.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This was so easy to make and added so much flavor to my dishes! Perfect on chicken and roasted chickpeas. Yum!
Oh my! This blend is amazing! We love the Lebanese 7 spices but this one won our hearts! Thank you so much for this recipe!
I am so excited to try this on some grilled chicken! The flavor is so full-bodied!