Moroccan Ras El Hanout
A fragrant, warming spice blend that's the soul of North African cooking. Toast whole spices to release their essential oils, then combine with ground spices to create an aromatic mix perfect for tagines, couscous, rice dishes, roasted vegetables, and meat marinades.
- Prep
- 15 min
- Cook
- 4 min
- Wait
- 5 min
- Total
- 24 min
- Makes
- 1/3 cup (80 ml) spice blend
Steps
Before you start
- Measure all spices before beginning so you're ready to work quickly while they toast
- Ensure your spice grinder or mortar and pestle is clean and completely dry
- Have an airtight container ready for storage
Toast whole spices
- Place the cinnamon stick, cumin seeds, coriander seeds, black peppercorns, cloves, and allspice berries in a small skillet or dry pan over medium heat.
- Stir constantly for 3 to 4 minutes until the spices become noticeably darker and release a rich, warm aroma.
- The cumin is a good indicator—it will turn a deeper shade of brown.
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Ready when: Spices are fragrant and visibly darker with a rich toasted aroma; no acrid smell
Tip: Watch carefully to prevent burning. If the spices begin to smoke or smell acrid, immediately pour them onto a plate. You want an aromatic, toasted smell, not a burnt one.
Cool toasted spices
- Immediately pour the toasted spices onto a clean plate or cutting board to halt the cooking process.
- Using your hands, break the cinnamon stick into 2 to 3 smaller pieces—this makes grinding easier and distributes the cinnamon flavor more evenly.
- Allow the spices to cool completely for about 5 minutes until they are cool enough to handle comfortably.
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Ready when: Spices are cool enough to handle without discomfort
Tip: Don't skip the cooling step; grinding hot spices can damage your grinder and reduce the blend's aromatic complexity.
Grind toasted spices
- Working in batches if your grinder is small, add the cooled spices to a spice grinder, coffee grinder, or mortar and pestle.
- Grind for 1 to 2 minutes until the mixture becomes a fine, uniform powder with no visible pieces of whole spice remaining.
- Avoid over-grinding, as friction from the grinder generates heat that can diminish the aromatic oils and flavor.
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Ready when: Mixture is a fine powder with no visible whole spice pieces
Tip: If using a mortar and pestle, accept a slightly coarser texture—this is traditional and the blend will still be delicious.
Mix in ground spices
- Pour the ground toasted spices into a small mixing bowl.
- Add the ground turmeric, ground ginger, paprika, ground cayenne pepper, and fenugreek seeds if using.
- Stir thoroughly with a spoon for 1 to 2 minutes until the blend is completely uniform in color, with no streaks or unmixed pockets of individual spices.
- The finished blend should have a rich, warm brown-rust color.
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Ready when: Blend is uniform in color throughout with no visible streaks or pockets of unmixed spices
Tip: Thorough mixing is key—each teaspoon of the finished blend should have balanced flavor from all the spices.
Store finished blend
- Transfer the ras el hanout to a clean, dry airtight container—a small glass jar or spice jar with a tight-fitting lid is ideal.
- Label the container with 'Ras El Hanout' and today's date.
- Store in a cool, dark place away from direct light and heat, such as a pantry or spice cabinet.
- Avoid storing near the stove or in warm areas, as heat degrades the spices' flavors and colors.
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Tip: Label and date the blend so you know when to replace it; homemade spice blends are best used within 3 months for peak flavor.
Good to know
Tips
- Toasting whole spices is crucial—it blooms their essential oils and deepens their flavors in a way ground spices cannot achieve.
- Use this blend within 3 months for the best flavor; homemade spice blends lose potency over time. Store in the coolest, darkest place available.
- To revive the aroma of an aging batch, toast a small amount in a dry pan for 30 seconds before using in cooking.
- Mix 1 to 2 tablespoons of ras el hanout with olive oil to create a fragrant dry rub for chicken, lamb, vegetables, or fish before roasting.
Make ahead
The finished ras el hanout blend keeps well and is best made ahead. Once cooled and stored, use within 3 months for optimal flavor.
Storage & reheating
Store in an airtight, opaque container in a cool, dark pantry or spice cabinet away from light and heat for up to 3 months. For maximum freshness, store in the freezer in a well-sealed container for up to 6 months. The blend will not freeze solid but will stay fresh longer at cold temperatures.
Substitutions
- allspice berries → 1/2 teaspoon ground nutmeg plus 1/4 teaspoon ground cloves. If allspice is unavailable, this combination mimics its warm, slightly sweet profile.
- fenugreek seeds → Omit entirely or replace with an additional 1/4 teaspoon ground cumin. Fenugreek adds a subtle maple-like sweetness; the blend is complete without it but slightly less complex.
- ground cayenne pepper → Increase to 1 full teaspoon for a spicier blend, or reduce to 1/4 teaspoon for a milder version. Adjust according to your heat tolerance and intended use.
- paprika → Smoked paprika for a deeper, smokier flavor, or omit and add an additional 1/4 teaspoon turmeric. Smoked paprika adds complexity; traditional paprika is more authentic.
