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Makes approximately 2 tablespoons Servings

Ras el hanout is a Moroccan spice blend you're going to want to put on EVERYTHING. It's also great for rubs and marinades.


  • 1 1/2 teaspoons coriander seeds
  • 1/2 teaspoon crushed red pepper flakes
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground turmeric

Recipe Preparation

  • Toast coriander and cumin seeds in a small skillet over medium heat, stirring occasionally, until aromatic and slightly darkened, about 4 minutes. Transfer to a spice mill; let cool. Add crushed red pepper flakes. Process until finely ground. Transfer to a small bowl. Add remaining ingredients; whisk to blend. DO AHEAD: Can be made 1 month ahead. Store airtight at room temperature.

Recipe by The Bon Appétit Test Kitchen

Nutritional Content

One tablespoon contains: Calories (kcal) 20.0 %Calories from Fat trace Fat (g) trace Saturated Fat (g) 0.0 Cholesterol (mg) 0 Carbohydrates (g) 4.0 Dietary Fiber (g) 1.8 Total Sugars (g) 0.2 Net Carbs (g) 2.2 Protein (g) 0.7 Sodium (mg) 4.1Reviews Section

Mix 150g soft goats' cheese with ½ tbsp sifted ras el hanout , 2 tsp honey , and a handful of chopped walnuts . Cut 12 baby figs into quarters from stem to base, but don't quite cut through all the way.

Stuff the goats' cheese mixture into the cuts on each fig then wrap each one in a slice of serrano ham , securing it with a cocktail stick. Drizzle with olive oil and grind over some black pepper , then place on a baking tray and put under a hot grill until the ham is crisp. Serves 4 as a starter.

There are hundreds of recipes for Ras el Hanout, but here's my favorite way to make it.

Ras el Hanout is a Middle Eastern spice blend used in tagines, soup, rice dishes, and on vegetables.


  • 2 teaspoons coriander seeds
  • 2 teaspoons cumin seeds
  • 2 teaspoons red pepper flakes
  • 2 teaspoons cinnamon
  • 2 teaspoons salt
  • 2 teaspoons dried rose petals
  • 1 1/2 teaspoons ground cardamom
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 1 teaspoon cayenne
  • 1 teaspoon ground turmeric
  • 1 teaspoon allspice


  1. In a small skillet, over medium-low heat, toast the coriander and cumin seeds.
  2. Combine the coriander and cumin seeds with the rest of the spices in a high-speed blender or food processor and blend for 30 seconds or until the mixture is fully combined and in powder form.
  3. This spice blend can be saved up to three months in an airtight container.

What is a substitute for Ras el Hanout?

If you cannot get your hands on this spice blend, three primary alternatives are:

Make Your Own Ras el Hanout

Ras el Hanout is a blend of exquisite and premium spices. If you want to make your own at home, use only the freshest and finest ingredients.

  • 1 part cumin
  • ½ part cayenne
  • ½ part paprika
  • ½ part ginger powder
  • ½ part coriander

Mix all of the ingredients together in a small bowl until well combined. The flavor will be close, perhaps not exact as the complex blend, but if you are out of spices, it will work great.

Garam Masala

Garam masala resembles the flavor of North African Ras el Hanout because it contains a mixture of cumin, cinnamon, coriander, and cloves, though you may need to add in some cayenne powder to spice it up.

Curry Powder

Curry powder is an acceptable substitute for Ras el Hanout, but the flavors can vary a lot, despite having mostly the same ingredients. Use curry powder if you are unable to make your own or find garam masala.

I always recommend using fresh spices and storing in an airtight container or jar at room temperature and using within 1 year.

The spice mixture will be safe to eat beyond 1 year, but the flavors won&rsquot be as potent. If you use it past its prime, I recommend using a little more than a recipe calls for to make up for the reduced flavor.

I love organizing my spices in a kitchen drawer on a drawer spice rack &ndash it makes them so easily accessible and saves me tons of time in the kitchen!



  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon black peppercorns
  • 1 teaspoon white peppercorns
  • 1 teaspoon whole cloves
  • 1 teaspoon turmeric
  • 1 teaspoon caraway seeds
  • 1 teaspoon anise seeds
  • 1 teaspoon fennel seeds
  • 10 gr star anise
  • 10 gr cardamom pods
  • 1 cinnamon stick
  • 1 whole nutmeg
  • 1 teaspoon dried rose petals


• Preheat oven to 150 C (300 F)

• Place all the ingredients in a baking sheet, except the cinnamon stick, whole nutmeg and dried roses. Place in the oven for 15 minutes stirring occasionally.

• Transfer the roasted spices, about 10 gratings of nutmeg, the cinnamon stick, the dried rose petals in a grinder or a food processor. Process until the spices are finely ground. Sift the spice blend through a fine sieve and discard what's left in the sieve. Store in a closed jar and keep for up to 3 years.


• To make a 'quick' ras el hanout blend, use already ground spices (1 teaspoon each) and mix them together.

• Feel free to customize your ras el hanout by adding the equivalent of a teaspoon of any spice that you like.

Notes about this recipe

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Bring the spice stalls of a souk to your table with ras el hanout

When Ainsley Harriott heads to the spice stalls of a bustling souk in Morocco, he’s after one particular vibrant ingredient: ras el hanout, a blend of up to 30 or even more spices, the exact blend often a spice seller’s secret.

“Ras el hanout means ‘head of the shop’ and implies that it will be a mixture of the best spices the seller has to offer,” says Harriott, as he asks a spice merchant what’s in his particular blend. It has, the spice seller says, 35 spices, including cinnamon, cardamom, star anise, hibiscus, dried berries and peppercorns.

It is a heady mix that, as Harriott discovers when he inhales the aroma of a jar of ground ras el hanout, “just gets right into your senses. That is so, so wonderful.”

Hailing from Morocco, Tunisia and Algeria, ras el hanout varies from shop to shop and household to household, although cumin and coriander seeds, cinnamon, turmeric, ginger and nutmeg are common ingredients, with other additions including rosebuds, oregano, star anise, mace, chillies, paprika, cloves, ash berries, cubebs, peppercorns and fennel.

There are endless variations on this North African spice mix.

Depending on the blend, it can vary from vibrant orange to a brown-grey. It's easy to buy, or if you'd like to make your own you could try this recipe from Sydney chef Hassan M'Souli, the version SBS host Shane Delia shares in his lamb and pine nut kibbeh recipe or chef Pierre Khodja's version in his royal couscous recipe.

So how do you use this heady blend? It works in both sweet and savoury dishes: here are some more of our favourites, from rich lamb tagines to cauliflower salad and a sweet olive oil cake.

Moroccan spiced cauliflower salad with buckwheat, mint and pistachios

Buckwheat, a nutty, gluten-free grain is paired with charry, caramelised cauliflower, rich with flavour from the ras el hanout. Mint, pistachios and pomegranate seeds, if they are in season, round out this flavour-packed Moroccan salad.

Moroccan spiced cauliflower salad with buckwheat, mint and pistachios

Here's an Aussie twist on using this North African favourite: grilled tuna steak, coated with a mix of crushed coriander and cumin seeds, sesame seeds and ras el-hanout.

Barbecued spice-crusted tuna

Chicken thighs in green olive and tomato sauce

A twist on a family favourite, this recipe can be made with other meats, too, or the sauce served as it was originally, as a vegetarian side dish.

Chicken thighs in green olive and tomato sauce

Barbecued pork ribs

Adrian Richardson's rich pork ribs are marinated in chilli, ginger, garlic and ras el hanout, and caramelised on a hot barbecue.

Richo’s barbecued pork ribs

BBQ corn on the cob with ras el hanout and preserved lemon butter

"It’s so powerful, you know, I just want to be able to do something quite simple," says Ainsley Harriott when he cooks this charry, aromatic dish with his spice shop purchase. The ras el hanout is used along with three citrusy elements: lemon zest, lemon juice and preserved lemon, plus a little chilli, in the butter, which is rubbed all over the corn cobs before they are re-covered in their husks and grilled.

Charred corn with ras el hanout butter

Lamb, quince and saffron tagine

A lamb tagine is a classic use of ras el hanout. In this version, from the Feast magazine archives, the combination of fragrant spices, fruit and honey helps to cut through the richness of the lamb, and the resulting braise has a wonderful balance of sweet and sour flavours.

Lamb, quince and saffron tagine has a wonderful balance of sweet and sour flavours.


This chicken recipe with ras el hanout from &ldquomoi-gourmande&ldquo.

Ingredients for the chicken with ras el hanout recipe (4 people)

4 chicken breasts
1 onion
1 chicken stock cube
1/4 L of water
20 cl liquid cream
2 teaspoons Ras El Hanout spices
Salt and pepper
Olive oil


Boil 1/4 L of water and add the chicken stock cube, turn off the heat when the cube is completely dissolved.

Chop the onion (cut into small cubes) and fry in a pan with a little olive oil.

Cut the chicken breasts into pieces and fry them with the onion.

When the chicken and onions are golden brown, pour in a little broth.

Let the broth reduce completely and stir the chicken and onion mixture.

Repeat this process until the chicken pieces are well caramelized.

Over medium heat, pour in the crème fraîche and stir well.

Add the 2 teaspoons of Raz El Hanout.

Mix well and simmer until the cream thickens.

Taste and season to taste with salt, pepper or Raz El Hanout.

About Ras el hanout [ edit | edit source ]

Ras el hanout (رأس الحانوت), also called Moroccan seasoning, is a popular blend of herbs and spices that originated in Morocco and used in other parts of North Africa. The name means in Arabic "top of the shop", and refers to a mixture of the best spices a seller has to offer.

There is no set combination of spices that makes up ras el hanout, but most versions contain over a dozen spices, including cardamom, mace, nutmeg, cinnamon, and ground chili peppers. Some recipes include over one hundred ingredients, some quite unusual, such as ash berries, chufa, Grains of Paradise, orris root, Monk's pepper, cubebs, dried rosebud, and the potentially toxic belladonna and Spanish fly (however the sale of Spanish fly has been banned in the spice markets of Morocco in 1990s). Usually all ingredients are toasted and then ground up together. Individual recipes are often improvised.

Ras el hanout is used in B'stilla, the Moroccan chicken and almonds pie, and sometimes rubbed on meats or stirred into couscous or rice. It is often believed to be an aphrodisiac.

Watch the video: What Is? How To Make Ras el Hanout راس الحانوت Spice Mix Recipe. Glen u0026 Friends Cooking (October 2022).