Cocktail Recipes, Spirits, and Local Bars

Ras el hanout (Moroccan spice blend) recipe

Ras el hanout (Moroccan spice blend) recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Ingredients
  • Herb and spice
  • Seasoning mixes
  • Ras el hanout

This is a wonderful spice blend to use in your stews and tagines. You can make it from your average spices on your spice rack and it only takes a couple of minuites to make.

10 people made this

IngredientsMakes: 4 tablespoons ras el hanout

  • 2 teaspoons ground mace
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cardamom
  • 1 teaspoon ground cinnamon
  • 1 1/2 teaspoon ground allspice
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander seeds
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground paprika
  • 1/2 teaspoon ground anise seeds
  • 1/2 teaspoon ground cloves

MethodPrep:5min ›Ready in:5min

  1. Combine all spices, stirring well. Put the mixture of spices in an air tight container and store in a dark dry place.


Remember you can use whole spices but you just need to make sure they are ground well.

Recently viewed

Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

This is more of a 'middle of the shop' blend, not the 'top of the shop' (which is what Ras el Hanout means). A good blend has far less, proportionally, of the cheap spices and more variety in the pricier ones. There should be dried rose petals and lavender; cubeb peppercorns; saffron; and others. Look elsewhere for an authentic mix!-15 Sep 2017

Ras El Hanout: Moroccan Spice Blend

Spices are important when you want to tingle your taste buds and have a good meal that satisfies. So many people go for spicy foods which helps them cater to those cravings (yup, spicy food does fulfill the cravings, as we all know). That spicy food depends hugely on the blend of spices that go into them.

One amazing spice is Ras el Hanout, a spice blend with a pungent taste. Ras el Hanout is an essential spice for Moroccan cuisine but its origin is from North Africa. Ras el Hanout is commonly used to marinate meat and for adding flavor to stews. With its great aroma and taste, it is often called the &ldquoking of spices&rdquo and after using Ras el Hanout, you may well agree.

The name Ras el Hanout translates to &ldquohead of the shop&rdquo, meaning &ldquotop shelf&rdquo, and the ingredients reflect the name.


I found this a little weak and flat. If you want to make it a little more authentic, you need to add cardamom, Aleppo pepper (the closest to the peppers we got there), mace, and as some have pointed out, turmeric. The posted recipe mix is good but it lacks the depth of flavor that takes it over the top. Now, how much? Good question. Kadija used to make it in the kitchen and never measured anything. I learned to make it by taste so I would not be able to give you exact amounts. That said, every cook had their own twist to the Ras el hanout and the mixture would change if it were chicken, lamb, fish or goat so taste test your way to heaven.

Absolutley outstanding. So flavorful. It is similar to shawarma seasoning. but better! I had 2 of those massively thick Costco pork chops cut into thin slices. I added a bit of olive oil, about 2 tbsp of ras el hanout, a sprinkle of sumac and a splash of lemon juice, and let it sit for 20 min. I then sauteed the pork with some diced onion in about 1 tbsp of coconut oil. Served with a side of cauliflower rice, zucchini noodles and a bit of hummus and OMG that was one delicious dinner! This spice blend will now be a staple in my cupboard.

Great recipe and a simple way to add a little Morocco to your dishes. Can't wait to try this mix on lamb. Great tips in the comments, especially about adding paprika and turmeric and omitting cloves.

I am a huge fan of Ras El Hanout, and this version is missing turmeric, cumin, coriander, clove and I'm certain a slew of others spices native to Morraco As a rough start to introduce the flavours it is helpful. I mix up a jar and use it in stewed tomatoes to make a Morracan version of Shukshanka. (Eggs poached in stewed tomatoes with sauted spinach)

roniJordan-You addition of tumeric and paprika is spot on! I made this with your two additions, halved it, and then added a half teaspoon of seach spice. Much prefer the half with the extra spices. Thanks!

I use quite a lot of ras el hanout in Moroccan cooking, and compared the aroma of this mixture to the small bit I had left from my last purhcase, either from My Spice Sage or Frontier. Something was definitely missing - the note from turmeric, the color from paprika. I added one tsp of each and combined it with the two tsp or so I had left over - pleased with the outcome, so I highly recommend adding those two to this recipe.

I sprinkled this spice mix on some carrots, potatoes, sweet potatoes and onions and roasted in 400 degree oven for 30 minutes. It was delicious! Thank you for sharing this recipe.

Excellent rub for chicken. Mix with some olive oil and some extra salt, rub into the skin of a whole chicken, and chill uncovered overnight. Then roast at 400 for 50-70 minutes.

I used this for lamb loin chops I made in my Sou Vide machine and it was fantastic. Best lamb I've ever made. And I'm really good at making lamb. Slight modification though. Didn't add the ground clove, figured the allspice was enough, and it definitely was for my and my wife's taste. I patted them dry, lightly salted them, brought them to room temp, rubbed em down with the Ras El Hanout, tossed em in the zip lock, tossed 6 halved mission figs in too, water immersed them at 135 degrees for 2.5-3 hours, then seared at high heat in cast iron for about 30 seconds a side, poured the figs/au jus in the pan to deglaze, then spoon it over the chops. Literally, fantastic. So good.

I use this to make lamb burgers, in stews, as a rub on turkey or chicken. Very versatile and great as a gift too!

I had never heard of Ras El Hanout prior to it's requirement in a White Bean/Celery Root Soup recipe I was making. I prepared the recipe from and found it to be so versitile that I've used it in stews, as a rub on pork roasts, and sprinkled over steamed & roasted vegetables!

I use this on chicken before grilling or roasting, on lamb, and on eggplant as well. It's very expensive to buy and so easy to prepare - I've even given it as a gift in a spice shaker when people have us over to dinner!

This is my new favorite spice blend. I sprinkle some on lamb chops and broil them for about 5 min per side. So easy and so delicious. I highly recommend this spice blend.

This spice blend is perfect for when you want to add a touch of Morocco to a dish. It works beautifully with lamb. I originally made it as part of the Moroccan lamb and eggplant matzo pie with spicy tomato sauce recipe, where it brought all the ingredients together perfectly, permeating the dish with yummy exotic flavour. Highly recommended.

How Do You Make Ras El Hanout?

So, if there are so many ways to make ras el hanout, how do you make your own?

There are a number of ingredients that are typically found in the spice blend, and these give you a good starting point to crafting your own mix.

  • allspice
  • black pepper
  • cinamon
  • cloves
  • cumin
  • ginger
  • nutmeg
  • turmeric

Other spices that may find their way into the blend include anise, cardamom, cayenne pepper (or other chiles), fennel, fenugreek, mace, and paprika. You can also find some more exotic spices, that are quite uncommon in the States, included, like ash berries, grains of paradise, orris root, dried rosebuds, or galangal.

The Best Ras el Hanout Substitutes

1. Make Your Own

My go-to spice blend when I’m out of Ras el Hanout is a simple mix of equal parts ground cumin, ground coriander and smoked paprika. I sometimes add black pepper as well. The flavour profile is different but I’ve found this blend to be equally delicious. Substitute this blend 1:1

2. All Spice

All Spice tends to be included as one of the spices in Ras el Hanout. Even though All Spice has a different flavour profile, it will work well as a substitute. All Spice tends to be quite strong so start with half the recipe requirement for Ras el Hanout. You can always add more but it’s hard to subtract spice!

3. Baharat

While this blend is Lebanese rather than Moroccan, it will work in a similar (if slightly less complex) way to Ras el Hanout. Because the flavours of Baharat tend to be stronger, I’d start with less and add more as needed instead of going for a 1:1 substitution.

4. Ground Coriander

While this is a completely different vibe, plain ground coriander will give a fresh lemony spice flavour to your dish. I recently used plan coriander instead of ras el hanout in a chicken dish and the results were different but just as delicious.

All Purpose Moroccan Spice Blend (Ras-El-Hanout)

25 Aug, 2020 All Purpose Moroccan Spice Blend (Ras-El-Hanout) Joanne Rappos pantry An easy vibrant and delicious seasoning blend perfect in your stews and marinades Ras-El-Hanout spices, Moroccan

This vibrant spice blend is one of my favourites to use in stews and grilled meats. It’s has some strong flavours in it along with some lovely warm and sweet spices. Because of its strong flavours, it makes a great marinade or spice rub for meats, and it&rsquos traditionally used in tajines, soups and stews. It also makes an excellent addition to lamb burgers or roasted chicken. I also love to toss my root veggies in some before roasting - especially carrots. It’s very easy to make ras el hanout at home because all of the spices are surprisingly common - you may even have all of them on your spice rack already.

You can use as much or as little dry rub as you want, but usually 1 tablespoon of dry rub for every 1 pound (450 g) of meat you&rsquore cooking. Make sure you coat all sides of the chicken so the dry rub covers the entire piece of meat. I love to use it when I’m roasting or grilling chicken whole or in pieces - just like in my Moroccan chicken with apricots.

Ras el Hanout in Fez

Throughout Morocco, each spice seller (&lsquoattar) has his own secretly guarded recipe this means that no two versions of ras el hanout are exactly the same and regional differences can be significant. If a family doesn&rsquot buy their favorite mix from a trusted vendor, then it&rsquos likely that they make their own ras el hanout, using a recipe which has been passed down in the family from one generation to another or from one neighbor to another.

I might be biased but I prefer the Fassi (Fez) version of ras el hanout. I find it to be well-balanced and I like its floral flair with peppery and earthy tones.

In her book Les Saveurs et Les Gestes, writer Fatema Hal refers to this Fassi blend as an &ldquoimperial blend&rdquo and she also mentions the Benchekroun family, who has been in the spice business for generations. They were once associated with the town&rsquos best ras el hanout mix for Mrouzia.

My own family and I are long-time customers of this family. During one of my trips to Fez, I enjoyed chatting with Mr. Benchekroun in his shop in El Ettarine, the spice section of the old medina. My mother and I monopolized the gentleman&rsquos time for 30 minutes while he explained the history of each spice he had in the shop.

In addition to generously sharing his knowledge and time, Mr. Benchekroun helped me wrap and label each of the whole spices used in ras el hanout so I could grind my own blend at a later date. We also bought ground ras el hanout, which he wrapped in individual portions so I could give them as gifts once I returned to Qatar, where I lived at the time.

Ras al Hanout Mix

Ras al hanout is a specialty Moroccan spice that is used to give dishes a pop. Whole seeds/roots work best for this but if you only have dry spices and herbs available it will work.


  • 1 inch piece dry ginger (2 teaspoons ground ginger)
  • 2 teaspoons ground mace
  • 1 piece cinnamon bark (1 teaspoon ground cinnamon)
  • 8-10 allspice berries (1 teaspoon ground allspice)
  • 1 teaspoon coriander seeds
  • 1 teaspoon ground nutmeg
  • 1 teaspoon turmeric
  • 1/2 teaspoon black pepper berries (1/2 tsp ground black pepper)
  • 1/2 teaspoon white pepper berries (1/2 tsp ground white pepper
  • 1/2 teaspoon ground cayenne pepper
  • 2-3 star anise pods
  • 1/4 teaspoon ground cloves
  • 6-8 cardamom pods (2 teaspoons dry cardamom)
  • 1/4 tsp nigella seeds
  • 1/4 tsp caraway seeds
  • 1/4 tsp fennel seeds
  • 5-10 threads saffron
  • 3-5 dry rose bud petals


  1. Gather all of your ingredients.
  2. Toast the spices if you're using whole spices as follows
  3. Preheat oven to 325F (165C) and prepare a baking sheet.
  4. Spread out all spices that are whole (except saffron and rose buds)
  5. Toast for 10 minutes checking half way through to mix slightly.
  6. Remove from oven and allow to cool approximately 10 additional minutes.
  7. Grind spices as well as rose petals and saffron using a mortar and pestle or a spice grinder. You may need to work in batches.
  8. Store ground spices in an air tight container until ready to use.


If you don't have all of these spices don't worry, you can adjust based on what you have. You also can play with the quantities. Add more of spices you like, reduce those you don't until you create your perfect spice blend too.

Мы не просто торговая площадка для необычных вещей, мы сообщество людей, которые заботятся о малом бизнесе, людях и нашей планете.

Мы не просто торговая площадка для необычных вещей, мы сообщество людей, которые заботятся о малом бизнесе, людях и нашей планете.

Материалы: Кориандр, органический тмин, органический фенхель, органические зерна рая, органическая корица, органические habanero, органические специи, черный кардамон, органический зеленый кардамон, органическая черная горчица, сушеные бутоны роз, органические черные перчинки, органическая булава

Read the full description

Чтобы сделать это Рас-эль-Ханут ("голова" или "верхняя часть магазина"), я тосты и землю 22 травы и специи, и каждый из них оставляет свой собственный отчетливый отпечаток на этой сладкой, пикантной, цитрусовые, пряные смеси, но никто не слишком выражены. К их словам: кориандр, тмин, фенхель, райские зерна, специи, тмин, корица, черный перец, черный кардамон, зеленый кардамон, горячий чили, булава, гвоздика, звездный анис, сушеная апельсиновая цедра, семена желтой горчицы, семена черной горчицы, сушеные розовые бутоны, чеснок, имбирь и мускатный орех.

Рас-эль-Ханут является наиболее важным из марокканских специй. К счастью для вас, я сделал всю работу все, что вам нужно сделать, это руб некоторые из этой доброты на курицу, или добавить некоторые некоторые обжаренный лук и чеснок, а затем бросить его в воду (или бульон), когда вы делаете ваш рис. Когда вы используете это, вы будете поражены слоями вкуса в этой смеси.

Ваш Рас-эль-Ханаут поставляется в запечатанной банке или сумке на молнии. Пожалуйста, выберите один из этих размеров из выпадают меню: 1 унция дегустатор пакет, 2 унции (около 1 / 2 чашки) полноразмерный банку, 2 унции мешок, 4 унции мешок, или полфунта (в двух запечатанных мешков).

Вы получите рецепт ягненка тагин, и вот еще:

Кокосово-имбирный шпинат с Рас-эль-Ханут

Scant 1 столовая ложка тертого имбиря (1 кусок размером с большой палец до первого сустава)
3 зубчика чеснока, фарш (около 1 столовой ложки)
1 чайная ложка Рас-эль-Ханут
1 14-унция мешок замороженного шпината, тщательно промывают, или 1 фунт замороженных шпинат
1/2 капли кокосового молока (примерно 7 унций)
11/2 чайной ложки оливкового масла или сливочного масла

Нагрейте масло в кастрюле 2-qt над средне-низким пламенем. Добавить чеснок, при использовании, и имбирь. Перемешать в течение 2 минут, пока ароматические. Добавить ras el hanout и перемешать в течение минуты. Добавить шпинат и варить на слабом огне около 1 минуты, пока шпинат не начнет распадаться и вода из него начнет испаряться. Добавить кокосовое молоко и варить, обнаружили, на слабом огне, пока кокосовое молоко начинает испаряться.

Tricks and Tips

What else can you do with Ras el Hanout that doesn’t require much effort?

You can mix the spice blend with sour cream or yogurt to create a flavourful dip. Or blend it with softened butter to make a unique topping for fish, meat, or chicken. (Here’s a little inspiration for making compound butters!)

You can even sprinkle a little Ras el Hanout with salt over your popcorn to give an exotic flare to a classic movie snack. Or if you’re feeling really crazy, add some dark chocolate and almonds to that Ras el Hanout Spiced Popcorn.