Ras El Hanout - Moroccan Spice Blend
Ras El Hanout - Moroccan Spice Blend

Ras El Hanout – Moroccan Spice Blend

October 14, 2016

An excellent & versatile spice blend you can use on a variety of roasted meats & poultry, vegetables, in soups & stews and even on salads. Ras El Hanout, which means "top of the shop", is a traditional spice mixture from Morocco & can contain anywhere from 10 to 100 spices. This is my version, adapted from researching over 50 different Ras El Hanout recipes in various cookbooks & online. When you make this, just the aroma alone is going to make your mouth water!

Yield: about 4 ounces


2 tsp ground cardamom

2 tsp ground coriander

2 tsp ground ginger

2 tsp ground mace

1 1/2 tsp coarse ground black pepper

1 tsp ground allspice

1 tsp ground cinnamon (see Tip# 1)

1 tsp ground cumin

1 tsp ground Hungarian hot paprika

1 tsp fresh ground nutmeg (see Tip# 2)

1 tsp ground turmeric

1/2 tsp ground anise seeds

1/2 tsp ground cayenne pepper

1/4 tsp ground cloves


1 Add all the spices to a bowl.

Ras El Hanout - Moroccan Spice Blend

2 Stir with a whisk till very well combined.

3 Transfer to a small glass jar with a tight fitting lid (like a canning jar) & store in a cool, dry, dark place for up to 3 months or in your freezer for longer storage.

Tips & Suggestions

1 Be sure to use good quality spices, organic if possible & within your budget. It's especially important for the cinnamon & a number of the other ground spices, as many of the brands found in supermarkets contain various types of fillers.

2 In any recipe that calls for nutmeg, I always suggest using fresh grated nutmeg & not the store bought variety. The aroma & taste of fresh grated nutmeg is beyond compare! If you have a hard time finding certain herbs, spices & seasonings or you just want to save a lot of money, check out my favorite online source... SpicesForLess.com.


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