About This Dish
The name means "head of the shop" — the spice merchant's finest blend of his best spices. Ras el hanout can contain anywhere from 12 to over 30 individual spices, including cinnamon, cumin, coriander, turmeric, ginger, black pepper, cardamom, cloves, nutmeg, allspice, and dried rose petals. Every spice merchant has their own secret recipe, and buying ras el hanout from a trusted vendor is a personal relationship. This is the spice blend that defines complex Moroccan dishes like mrouzia and royal couscous. Making your own allows you to customize the blend to your taste.
Ingredients
- 2 tsp Ground cinnamon
- 2 tsp Ground cumin
- 2 tsp Ground coriander
- 2 tsp Ground ginger
- 1 tsp Ground turmeric
- 1 tsp Ground black pepper
- 1 tsp Ground cardamom
- 1/2 tsp Ground nutmeg
- 1/4 tsp Ground cloves
- 1/2 tsp Ground allspice
- 1 tsp Paprika
- 1 tsp Dried rose petals, ground (optional)
- 1/2 tsp Dried lavender, ground (optional)
Instructions
- 1
If using whole spices, lightly toast in a dry pan for 2-3 minutes until fragrant.
- 2
Cool completely, then grind to a fine powder.
- 3
Mix all ground spices together thoroughly.
- 4
Store in an airtight jar away from light and heat.
- 5
Use within 3 months for the best flavor.
Tips & Tricks
- Toasting whole spices before grinding dramatically improves the flavor.
- Rose petals and lavender are traditional but optional additions.
- This blend should smell complex and warm, not dominated by any single spice.
- Buy from a reputable Moroccan spice vendor for the most authentic pre-made versions.