How to make Ras el Hanout – an aromatic blend of spices used in Moroccan and North African cooking to season tangines, meats, vegetables, and stews.
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!
If unfamiliar, Ras El Hanout is a complex and 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!
I hope you enjoy this Ras el Hanout Recipe!Print
Ras el Hanout Recipe
A simple recipe for Ras el Hanout – an aromatic blend of spices used in Moroccan cooking to season tangines, meats, vegetables and stews.
- Prep Time: 15
- Total Time: 15
- Yield: ⅓ cup 1x
- Category: Spices, Moroccan food
- Method: stirred
- Cuisine: moroccan, north african
- 1 1/2 teaspoons coriander
- 1 1/2 teaspoons cumin
- 1 teaspoon nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon turmeric
- 1 teaspoon cayenne
- 1 teaspoon cinnamon
- 1 teaspoon paprika ( not smoked)
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon cardamom
- 1/2 teaspoon ground allspice
- 1⁄2 teaspoon ground clove
Mix all ingredients together in a small bowl, and store in sealed jar.
For an increased intensity of flavor, feel free to use whole spices, lightly toast in a dry skillet and then finely grind.
- Calories: 5
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