How to make Ras el Hanout – an aromatic blend of spices used in Moroccan and North African cooking to season tagines, meats, vegetables, and stews.

A simple recipe for Ras el Hanout - an aromatic blend of spices used in Moroccan cooking to season tangines, meats, vegetables and stews. #spiceblend #raselhanout

Ras el Hanout is an aromatic blend of spices that varies from region to region in the Northern countries of Africa- Morocco, Tunisia and Algeria most often used to season tagines, meats, vegetables and stews. No two are the same.

In Arabic, ras el hanout translates to “top shelf,” originating from North African spice dealers who would blend the very best of their spices, to create their own “signature” blend—sometimes upwards of 30-40 spices!

Wondering where to find Ras el Hanout? Look no further, you probably have all the spices to make this fragrant blend of spices at home!

Ingredients in Ras El Hanout

Ingredients will vary from region to region. Many can be quite light and floral with the addition of rose petals or even lavender. Most typically include some combination of the following spices:

  1. Coriander
  2. Cumin
  3. Cinnamon
  4. Nutmeg
  5. Allspice
  6. Ginger
  7. Cardamom
  8. Cloves
  9. Pepper

Now if you rather just buy it, we have this lovely Villa Jerada Ras El Hanout at our Bowl and Pitcher Store – it is made in Seattle and it is the best I’ve had!

how to make Raw El Hanout Spice

 

Ways to use Ras El Hanout

  1. To season tagines and stews
  2. As a rub for grilled meat and vegetables
  3. Eggplant Chickpea Tagine
  4. As a marinade in Grilled Moroccan Chicken 
  5. Slow roasted Moroccan Eggplant
  6. Sweet Potatoes with Ras El Hanout 

A simple recipe for Ras el Hanout - an aromatic blend of spices used in Moroccan cooking to season tangines, meats, vegetables and stews. #spiceblend #raselhanout

Here is a simplified recipe for Ras el Hanout, made with familiar spices we already have at home. Try this in this Grilled Moroccan Chicken Recipe,, Meltingly Tender Eggplant or the Moroccan stuffed sweet potatoes!

I hope you enjoy this Ras el Hanout Recipe, let me know what you think in the comments below.

xoxo

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A simple recipe for Ras el Hanout - an aromatic blend of spices used in Moroccan cooking to season tangines, meats, vegetables and stews. #spiceblend #raselhanout

Ras el Hanout Recipe

  • Author: Sylvia Fountaine | feasting at home
  • Prep Time: 15
  • Total Time: 15
  • Yield: ⅓ cup 1x
  • Category: Spices, Moroccan food
  • Method: stirred
  • Cuisine: moroccan, north african
  • Diet: Vegan

Description

A simple recipe for Ras el Hanout – an aromatic blend of spices used in Moroccan cooking to season tagines, meats, vegetables and stews.


Ingredients

Scale
  • 1 teaspoon ground coriander
  • 1 teaspoon gound cumin
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground clove
  • 1/2 teaspoon salt

Instructions

  1. Mix all ingredients together in a small bowl, and store in a sealed jar.
  2. For an increased intensity of flavor, feel free to use whole spices, lightly toast in a dry skillet, let cool, then finely grind.

Notes

Optional additions: dried damask rose petals, saffron, mace, lavender, or ground fennel seeds


Nutrition

  • Calories: 5

Keywords: ras el Hanout, how to make raw el hanout, ras el hanout recipe, recipe for ras el hanout,

Leave a comment

Your email address will not be published.

Recipe rating

Comments

  1. Great seasoning combo! I made extra to use for seasoning my stews. By the way, can I add some curry powder to this mix when making sweet potatoe and Butternut squash stew?

  2. Didn’t have cardamom so added a bit more nutmeg and cinnamon. Also added smoked paprika and a touch of turmeric. Great spice blend , authentic flavour, chicken was very moist as I marinated overnight. A must try

  3. Hi love your recipes.
    The chick pea one caught my eye and I just kept reading.
    I have broken my arm so someone needs to do the chopping🤣

  4. I blended the Moroccan spiced mix & added a slow cooked pan fried eggplant in 15 mm slabs to the mix.
    (Left out the couscous)
    Pan fried aquaponic rainbow trout on top & it went down real well!
    Great recipe thanks:)

  5. Hi,
    I haven’t tried your recipe yet as I have a Moroccan stew recipes which required ras el hanout PASTE.
    How do I make your spice mix into a paste please?

    Thanks!

    1. I suppose you could mix the spice blend with a little olive oil. Maybe add a clove of minced garlic?

      1. Hi I’m new to your site so it may be wrong to answer an old post but what I’ve found that works well is to use a red onion in the food processor with your spices to make a paste. About 50 years ago while in India a very nice family let me camp on their farm and invited me to supper and while she was cooking she showed that to me.

  6. Do you have a recipe for Harissa, please. My friend brought me some from Morocco in a clay pot It was so good I can not find that I like. Thanking you in advance.

    1. Not really, unless you are at a gourmet grocery store- a co-op or Wholefoods, etc. Check the bulk spices area too. 🙂

  7. This recipe was delightful! I made it last night and it will be added to my repertoire! I made my own Ras el Hanout and added saffron, lavender, and fennel seeds. Next time I’ll add a little cayenne for a little heat (I noticed several other recipes for Ras el Hanout call for cayenne). The “smoked” yogurt was amazing with this.

    1. I just got my first mix from Rainbow, an organic shop in San Francisco. My daughter-in-law brought it to me and it is similar to your list but had paprika in it. (I prefer sweet hungarian paprika).

  8. Love this recipe! We use it for many things. I season chicken or pork with it. I also blend it with cream cheese and dried cherries and make a dip or sauce depending on what is in season. I add a little more cayenne to give more heat to grilled fruit or veggies. Very versitile!

  9. We love this recipe. Toasted the cumin, coriander and peppercorns and ground them. Very fragrant and complex flavors!

Share this with the world

Categories

Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

Subscribe
to get recipes via email