Ras el Hanout: Morocco's Famous Spice Blend
What Does 'Ras el Hanout' Mean?
The name ras el hanout translates from Arabic as 'head of the shop' or 'top of the shop.' It refers to the finest, most prized blend a spice merchant can put together, mixing the best ingredients in their stall into one signature mixture.
There is no single fixed recipe. Every spice merchant, region and family has its own version, and a high-end blend can include twenty, thirty, or even more spices. This variability is part of what makes ras el hanout so legendary in Moroccan cooking.
What Goes Into It
Common backbone spices include cumin, coriander, cinnamon, ginger, turmeric, sweet and hot paprika, black pepper, cardamom, cloves, nutmeg and allspice. Many blends also add dried rosebuds, lavender, fennel, mace, galangal and dried chili.
Historically, elaborate luxury blends included rare and even controversial ingredients. Today most commercial and homemade versions focus on the warm, aromatic core spices, balancing earthy, sweet, floral and pungent notes into a harmonious whole.
How It's Used in Moroccan Cooking
Ras el hanout is a workhorse seasoning. It flavors tagines (especially lamb and chicken), couscous, rice, lentils, soups, and is rubbed onto meats before grilling or roasting. A spoonful added to the cooking liquid transforms a dish with deep, warm complexity.
It is also used in dishes like rfissa and pastilla, and even in some sweet preparations. Because it is already balanced, it lets a home cook achieve a complex Moroccan flavor profile with a single ingredient.
Buying vs. Making Your Own
Buying ras el hanout from a good Moroccan or Middle Eastern spice shop gives you an authentic, well-balanced blend, ideally bought freshly ground. Quality varies widely, so seek out a reputable source with high turnover for the freshest flavor.
Making your own lets you control freshness and balance. Toast whole spices, then grind them fresh for the most aromatic result. A homemade blend can be tailored to your taste, leaning sweeter with more cinnamon or spicier with more chili and pepper.
A Simple Homemade Blend
Combine ground cumin, coriander, cinnamon, ginger, turmeric, sweet paprika, black pepper, cardamom, clove, nutmeg and allspice in the proportions in the table below for a balanced everyday ras el hanout. Toast whole versions of the spices first for extra depth, then grind.
Mix thoroughly and store in an airtight jar away from light and heat. Start with these proportions and adjust to taste; you might add a little dried rose or cayenne. Make small batches so the blend stays fresh and fragrant.
Storing and Keeping It Fresh
Store ras el hanout in an airtight container in a cool, dark cupboard, away from heat and direct light. Ground spice blends lose their punch over time, so use it within a few months for the best aroma and flavor.
If your blend smells flat, it is past its prime; refresh it by grinding a small amount of toasted whole spices into it, or make a new batch. Buying or grinding in small quantities keeps your ras el hanout vivid.
| Ingredient | Amount |
|---|---|
| Ground cumin | 2 tsp |
| Ground coriander | 2 tsp |
| Ground cinnamon | 1.5 tsp |
| Ground ginger | 1.5 tsp |
| Ground turmeric | 1 tsp |
| Sweet paprika | 1 tsp |
| Black pepper | 1 tsp |
| Ground cardamom | 3/4 tsp |
| Ground clove | 1/2 tsp |
| Ground nutmeg | 1/2 tsp |
| Ground allspice | 1/2 tsp |
Ingredients
FAQ
What does ras el hanout taste like?
It is warm, complex and aromatic, balancing earthy cumin and coriander, sweet cinnamon and ginger, floral cardamom and clove, and a gentle peppery heat. The exact flavor varies by blend, but it is rich and rounded rather than sharply spicy.
Is ras el hanout spicy hot?
Generally it is more aromatic than fiery. Most blends have only a mild warmth from pepper and ginger. Some versions add chili for heat, but classic ras el hanout emphasizes complexity and fragrance over spiciness.
What can I use ras el hanout for besides tagine?
Use it on couscous, rice, lentils, roasted vegetables, soups, and as a rub for grilled or roasted chicken, lamb and fish. A small amount instantly gives any dish a warm, complex Moroccan character.
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