Ras el Hanout is an aromatic Moroccan spice blend that translates to "top of the shop." Use this flavorful blend to season lamb, beef, and chicken, or add it to stews, couscous, or roasted vegetables. Once you make this ras el hanout recipe, you'll find plenty of ways to use it. Try sprinkling some on hummus without tahini.
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I love making spice mixes, especially Middle Eastern spice blends such as baharat spice mix, shawarma spice mix, and biryani spice blend. I've also created quite a few other spice blends over the years, including my corned beef seasoning, which happens to be one of the most popular spice recipes on my blog!
Recently, when our family was gathered and we were discussing various Middle Eastern dishes, my nephew's girlfriend, Shannon, mentioned she liked ras al hanout. I was positive I had a ras el hanout recipe on my blog, so I confidently logged in to show her.
Imagine my surprise when I discovered that I didn't have one. Then I remembered that I had made a batch with my sister-in-law, Alison, years ago. I just assumed I had posted the recipe. 🤦🏽♀️
The aroma of this Moroccan spice blend will fill your kitchen with warm, exotic notes of cinnamon, cumin, coriander, and other fragrant spices, making it easy to see why it is such a beloved addition to Moroccan cuisine.
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🌶 What is Ras el Hanout?
Ras el Hanout is a fragrant and complex North African spice blend that originated in Morocco. Its name translates to "head of the shop" or "top of the shop," referring to the best spices a spice merchant had to offer. Although the ingredients can vary, Ras el Hanout combines a variety of warm, aromatic spices and is commonly used to season meats, tagines, couscous, vegetables, and other Moroccan dishes.
🔖 Ingredients & Substitutions
- Allspice: Whole allspice berries. Contrary to popular belief, allspice is not a mix of spices; it's a berry!
- Cinnamon: Approximately 1" section of a cinnamon stick
- Black Peppercorn: Whole black peppercorns
- Nutmeg: ⅓ to ½ of a whole nutmeg. Don't even think about using preground, ever! Grinding it yourself is 100x better.
- Coriander: Coriander seeds; they add so much to this recipe.
- Cloves: Cloves are strong, so we only need 5 whole cloves.
- Cardamom: You'll need 10 cardamom pods.
- Cumin: Cumin seeds
- Ginger: Ground ginger
- Aleppo Pepper: If you don't have Aleppo pepper, you can substitute paprika
- Turmeric: Ground turmeric
- Cayenne: Optional, but recommended for a little heat.
- Salt: You can add salt, or add it later so you can control the amount of salt based on the recipe you're making.
🫙 How to Make Ras El Hanout
Step 1: Toast allspice berries, cardamom pods, cinnamon stick, cloves, nutmeg, coriander seeds, cumin seeds, and peppercorns in a skillet over medium heat for a few minutes or until fragrant.
Step 2: Add toasted spices (except for nutmeg) to a mortar and pestle and grind. Or use a spice grinder. Grate ⅓ of the nutmeg with the other ground spices, then mix in Aleppo pepper, ground ginger, and ground turmeric. Mix in salt and cayenne pepper (optional).
Step 3: Use a funnel to transfer ras el hanout spice mix into a spice bottle.
🍗 How to Use Ras el Hanout
Ras el hanout is a versatile spice blend that can be used to add warm, complex flavor to a variety of dishes. Use it as a dry rub or seasoning for lamb, beef, chicken (add a little to zaatar chicken), or fish. Mix it in your beef kofta kebab or stir it into stews, soups, tagines, and couscous.
You can also sprinkle it over roasted vegetables, like roasted turnips or potatoes, mix it into rice dishes such as maqlouba, or add a pinch to hummus, muhammara, and marinades. Its warm, aromatic flavor pairs especially well with ingredients commonly used in Moroccan and Middle Eastern cooking, including chickpeas and grains.
🤷🏻♀️ Recipe FAQs
What Can I substitute for Ras el Hanout?
If you don't have Ras el Hanout, there isn't a perfect substitute because ingredients can vary widely. However, you can use a combination of warm spices such as cumin, coriander, cinnamon, ginger, paprika, turmeric, and black pepper to create a similar flavor profile. In a pinch, baharat can also work.
What does Ras el Hanout Taste Like?
This Moroccan spice blend has a warm, complex, and highly aromatic flavor that can vary depending on the spices used in the blend. It's typically earthy and slightly bitter. Some blends also have floral, smoky, or mildly spicy notes.
Is garam masala the same as ras el hanout?
No, garam masala and Ras el Hanout are not the same. Although both are aromatic spice blends that contain warm spices, they come from different culinary traditions and have distinct flavor profiles.
👩🏼🍳 Pro Tips
- Don't be tempted to use ground spices. Grinding whole spices just before making Ras el Hanout gives the blend a fresher, more flavorful aroma.
- Toasting the whole spices before grinding them really brings out their flavor, so don't skip this extra step!
- Sift the ground spice mixture to remove any larger pieces or clumps for a finer, more uniform blend.
- For the freshest flavor, prepare ras el hanout in smaller batches rather than making a large quantity at once.
- Store in an airtight container in a cool, dark location.
- For the best flavor, use it within 6 months, although it can last up to a year. Freeze for longer storage.
🥗 More Middle Eastern Recipes
If you enjoy this ras el hanout recipe, check out these other Middle Eastern recipes!
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📖 Recipe
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Ingredients
Equipment
Method
- Toast allspice berries, cardamom pods, cinnamon stick, cloves, nutmeg, coriander seeds, cumin seeds, and peppercorns in a skillet over medium heat for a few minutes or until fragrant.
- Add toasted spices (except for nutmeg) to a mortar and pestle and grind. Or use a spice grinder. Grate ⅓ of the nutmeg with the other ground spices, then mix in Aleppo pepper, ground ginger, and ground turmeric. Mix in salt and cayenne pepper (optional).
- Use a funnel to transfer ras el hanout spice mix into a spice bottle.
Nutrition
Video
Notes
- Don't be tempted to use ground spices. Grinding whole spices just before making Ras el Hanout gives the blend a fresher, more flavorful aroma.
- Toasting the whole spices before grinding them really brings out their flavor, so don't skip this extra step!
- Sift the ground spice mixture to remove any larger pieces or clumps for a finer, more uniform blend.
- For the freshest flavor, prepare Ras el Hanout in smaller batches rather than making a large quantity at once.
- Store ras el hanout in an airtight container in a cool, dark location.
- For the best flavor, use it within 6 months, although it can last up to a year. Freeze for longer storage.
Hilda Sterner says
We hope you give this spice blend a try and let us know what you think!