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Home » Cuisine » Arabic and Middle Eastern » Authentic Ras el Hanout Recipe (Moroccan Spice Mix)

Authentic Ras el Hanout Recipe (Moroccan Spice Mix)

October 14, 2022 by Faith 23 Comments

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Ras el Hanout, a North African Spice mix, is a pungent, earthy spice blend with a balance of sweet and bitter elements, as well as floral notes. Its name translates from Arabic as “head of the shop” because all the best spices go into it!

ras el hanout

What I love most about my Middle Eastern kitchen here in Kuwait is how it smells.

Yes, it’s clean, so there’s the background smell of cleaner (which I actually love), lol. But it’s the other smells that captivate me.

The heady aroma of spices mingling with the soft scent of sweet fresh fruit and the bright smell of freshly ground Turkish coffee. Every time I pass the shelf where I keep my canister of Turkish coffee I can’t help but stop for a moment and inhale deeply.

It’s funny how smells can bring you back in time, triggering memories of people or places. My kitchen here smells the same as my mother-in-law’s kitchen did in Damascus. It’s lovely.

On days when I’m mixing my own spice blends, the smell of spice is particularly intoxicating. I don’t always make my own spice mixes – sometimes I buy pre-made mixes from the market – but there are certain mixes I prefer to make myself. I can ensure that the spices are super fresh, and it allows me to customize my mixes.

Ras el Hanout, a Moroccan spice blend, is one such mix. The name translates from Arabic to “head of the shop” (also known as “top of the shelf”), since it’s all the best spices in the shop that go into the mix.

ras al hanout

In This Article

  • Why You’ll Love This Recipe
  • The Best Ras el Hanout Spice Mix Recipe
  • Ras el Hanout FAQs
  • More Spice Mixes to Make
  • Ras el Hanout

Why You’ll Love This Recipe

  • Ras el Hanout is a beautifully balanced blend of flavors that’s unike any other spice mix. 
  • It makes a relatively small batch, just over 1/2 cup. This is enough for at least a couple recipes, and will give you the opportunity to play around with the mix and discover your favorite way to use it. But it doesn’t make so much that the ground spices will start to lose their potency before you use it all!
  • It’ll make your kitchen smell amazing, like a Middle Eastern spice shop.

The Best Ras el Hanout Spice Mix Recipe

This blend can have 40 or more different spices! But the interesting thing about this and any spice mix is that you can have 10 shops or families who each make their own mix slightly differently based on their own preferences or what they have available. Each blend is still considered authentic.

This generally means that spice mixes (especially those with so many ingredients), are pretty forgiving. If you don’t have one or two of the spices on hand, don’t worry so much about it.

jar of spice mix

Ingredients

  • Ginger
  • Coriander
  • Red chilli powder
  • Paprika
  • Cumin
  • Cinnamon
  • Allspice
  • Black pepper
  • Turmeric
  • Orris root
  • Mace
  • Nutmeg
  • Cardamom
  • Fennel seed
  • Anise seed
  • Fenugreek
  • Cloves
  • Cayenne pepper
  • Bay leaves
  • Lavender
  • Rose petals

How to Make it

You can grind all the spices yourself or buy them pre-ground. And then mix them up!

Storage

Store your spice blend in an airtight container in the pantry. It will stay good for up to 2 years; hoowever, for the best flavor I try to use it within 6 months.

moroccan spice mix

Ras el Hanout FAQs

What Does Ras el Hanout Taste Like?

This North African spice mix has a well-balanced flavor profile. It’s pungent with both bitter and sweet elements, as well as a woody earthiness. It’s not spicy-hot, but you might find it has a twinge of heat. And the floral elements of lavender and rose petals round it out and make it really special.

How Do You Use Ras el Hanout?

If you’re wondering what to do with Ras el Hanout, it is pretty versatile.

Use it to season couscous, rice, or other grains.

Sprinkle it on fish, chicken, or red meat as a dry rub before grilling. Or mix it with a little oil and use it as a wet rub. It’s absolutely delicious on my favorite Air Fryer Salmon!

It’s fabulous in any number of tagines (stewed dishes), and will lend an exotic flavor to soups as well.

And I love sprinkling it on roasted vegetables.

More Spice Mixes to Make

  • Homemade Madras Curry Paste
  • Dukkah (Egyptian Herb and Spice Mix)
head of the shop moroccan spice mix

Let’s Connect

I love hearing from you!
Did you make this recipe? Please rate it and leave a comment.
You can also tag @anediblemosaic on social media.
To stay up-to-date, follow me on Facebook, Instagram, Pinterest, and Twitter!
xoxo, Faith

ras el hanout featured image

Ras el Hanout

By: Faith Gorsky
Ras el Hanout, a North African Spice mix, is a pungent, earthy spice blend with a balance of sweet and bitter elements, as well as floral notes. Its name translates from Arabic as “head of the shop” because all the best spices go into it!
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 0 mins
Course Spice Mixes
Cuisine Middle Eastern
Servings 10 servings
Calories 20 kcal

Ingredients
 
 

  • 1 tablespoon ground ginger
  • 1 tablespoon ground coriander
  • 2 teaspoons red chilli powder
  • 2 teaspoons paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground allspice
  • 2 teaspoons ground black pepper
  • 2 teaspoons ground turmeric
  • 1 1/2 teaspoons ground orris root
  • 1 1/2 teaspoons ground mace
  • 1 1/2 teaspoons ground nutmeg
  • 1 1/2 teaspoons ground cardamom
  • 3/4 teaspoon ground fennel seed
  • 3/4 teaspoon ground anise seed
  • 1/2 teaspoon ground fenugreek
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon cayenne pepper
  • 2 bay leaves ground in a spice mill and strained through a fine mesh sieve (about 1/8 + 1/16 teaspoon ground)
  • 1 teaspoon dried lavender organic culinary-grade, ground in a spice mill and strained through a fine mesh sieve (about 1/2 teaspoon ground)
  • 1 tablespoon dried rose petals organic culinary-grade, ground in a spice mill and strained through a fine mesh sieve (about 1 1/4 teaspoon ground)

Instructions
 

  • Combine all ingredients in a large bowl, and store the spice mix in an airtight container in the pantry.

Faith’s Tips

  • Recipe Yield and Serving Size: This recipe makes about 70 grams of spice mix, which is about 1/2 cup + 2 tablespoons. For the purposes of nutritional information, each serving is 1 tablespoon for a total of 10 (1-tablespoon) servings.
  • Storage: This will stay good for up to 2 years. However, for the best flavor I like to use it within 6 months.

Nutrition

Nutrition Facts
Ras el Hanout
Amount Per Serving (1 tablespoon)
Calories 20 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 10mg0%
Potassium 75mg2%
Carbohydrates 4g1%
Fiber 2g8%
Sugar 1g1%
Protein 1g2%
Vitamin A 381IU8%
Vitamin C 1mg1%
Calcium 31mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Head of the Shop Spice Mix, Moroccan Spice Mix, Ras al Hanout, Ras el Hanout, Top of the Shelf Spice Mix
Tried this recipe?Let me know how it was!
ras al hanout pin

This post was first published on An Edible Mosaic on January 17, 2014. I updated it with more information on October 14, 2022.

Filed Under: Arabic and Middle Eastern, Gluten Free, Low Carb and Keto, Paleo, Spice Mixes, Vegan Tagged: Head of the Shop Spice Mix, Moroccan Spice Mix, Ras al Hanout, Ras el Hanout, Top of the Shelf Spice Mix

Comments

  1. Stef says

    September 10, 2021 at 6:45 am

    Thank you for sharing your ras el hanout blend. I mix all of my own spice blends but it’s taken awhile to find a ras el hanout combination that speaks to me. Your combination is what I’ve been looking for. As soon as a couple of the ingredients arrive, we’ll be having fun with a whole new flavor!

    Reply
  2. Philen - That Indian Food Guy says

    September 14, 2018 at 5:37 am

    Dear Faith,
    This is the most comprehensive and well-balanced recipe for Ras el Hanout that I have found outside of Morocco, and certainly the most authentic version on the internet. Your diligence in getting to the Heart of a culture shines through this recipe.
    Thank you for being.

    Reply
    • Faith says

      September 14, 2018 at 8:31 am

      Philen, Thank you so much for your kind words, that truly means a lot to me.

      Reply
  3. Michelle says

    March 25, 2014 at 10:06 pm

    I lived in Kuwait for many years. Miss the markets, coffee houses, the call to prayer, incredible food, and kind people. Thank you for sharing your recipe. I have all the whole spices on hand, and I will definitely make this.

    Reply
  4. Riricuisine says

    January 27, 2014 at 11:38 am

    Such a lovely plate full of gaudy spices domes :)

    Reply
  5. A Canadian Foodie says

    January 20, 2014 at 11:49 am

    I have never seen a recipe with this many ingredients or with some of these ingredients – which, of course, has me captivated. I can’t get the root here, I am sure. The photos are stunning.
    :)
    V

    Reply
  6. [email protected] says

    January 18, 2014 at 8:27 am

    Faith, a stunning post, the colors almost transfer to a smell. I’ve had this spice in a spice shop but I’m sure not as good as yours.

    Reply
  7. Joanne says

    January 18, 2014 at 8:11 am

    I adore Ras el Hanout and can’t wait to try your version of it! The flavor must be so rich.

    Reply
  8. Khadijah says

    January 18, 2014 at 1:19 am

    Where do you find orris root? I don’t think I have ever seen it in the markets in Saudi. Does it go by another name?
    Your Ras el Hanout blend looks lovely. The spices are one of my favorite parts about my kitchen too! :)

    Reply
    • Faith says

      January 19, 2014 at 3:13 pm

      Khadijah, I purchased my orris root on Amazon and brought it with me to Kuwait. I don’t know of another name for it, but a larger spice market might have it, particularly a market that carries Moroccan spices…fingers crossed! :)

      Reply
  9. Kim - Liv Life says

    January 17, 2014 at 11:58 pm

    Faith… the colors of the spices are amazing!! I love the range of hues, I can’t even begin to identify them all. I’m eager to experiment!

    Reply
  10. Laura (Tutti Dolci) says

    January 17, 2014 at 11:37 pm

    I love all the spice blends that you share in your book. Gorgeous colors!

    Reply
  11. Eha says

    January 17, 2014 at 11:00 pm

    Faith ~ I just have to make yours to a ‘T’!!! I normally buy mine from reputable spice shops [like ‘Herbies’ in Sydney. of which you may have heard] ~ we call them ‘top of the shop’!!! Oh, but what a variety to be had ~ I had a very fave spice shop which kind’of ‘lost my custom’ as their ‘ras el hanout’ had an awful lot of sweetly saccharine rose water in their mix!! You have both lavender and rose buds: so I really want to see the difference!! [Bye the bye, the ownner of the last firm admitted she had gone a bit crazy with rose!!] Just waiting to make and try!!!!

    Reply
  12. Alyssa (Everyday Maven) says

    January 17, 2014 at 5:45 pm

    I love that little white dish Faith – it’s awesome! What is orris root?

    Reply
    • Faith says

      January 19, 2014 at 2:54 pm

      Alyssa, Orris root comes from the root of a certain kind of iris; once dried, it is super fragrant and smells similar to violets. It’s used in herbal medicine, the cosmetics industry, and the food industry. In addition to being a common ingredient in Ras el Hanout, it’s also commonly included in gin. Such an interesting ingredient!

      Reply
  13. [email protected] says

    January 17, 2014 at 4:20 pm

    A really great mix. The pics with the spices before mixing is just gorgeous! Only one I do not know is the orris root. Got to research.

    Reply
  14. Carolyn T says

    January 17, 2014 at 2:39 pm

    Gosh, the photos are so beautiful! I usually buy the spice combo, but maybe I’ll have to make your version in the future.

    Reply
  15. sue/the view from great island says

    January 17, 2014 at 2:12 pm

    I love this — I have everything but the orris root!

    Reply
  16. deana says

    January 17, 2014 at 9:39 am

    Ras el hanout is one of my favorite spice mixes. I love to make lamb loin just rubbed with it and cooked. It perfumes the meat. LOVE your photo!

    Reply
  17. Julia says

    January 17, 2014 at 9:19 am

    I want to sniff your kitchen! Seriously, I bet your home always smells so lovely with those warm spices filling the air! I’m completely amazed by you, girly! Making your own spice blends is pretty freaking badass if I do say so myself, and I’m all about trying this Moroccan spice. I want to put it in everything!

    Reply
  18. Rosa says

    January 17, 2014 at 4:41 am

    That is one of my favorite spice blends. I’ve never made it myself, though…

    Cheers,

    Rosa

    Reply

Trackbacks

  1. At the Immigrant's Table: Green shakshuka + Israeli breakfast says:
    May 9, 2019 at 8:39 am

    […] Vegetarian Stuffed Grape Vine Leaves, and her easy spice blends for Baharat and Ras el Hanout. And her blog isn’t limited to just Middle Eastern foods, either – her Roasted […]

    Reply
  2. Chickpea stew with Ras el hahout | This and That says:
    February 1, 2018 at 5:45 pm

    […] As you can see, this is easy-peasy, only making the ras el hanout takes any effort. If you look online you will see a gadzillion ways of making this, it’s almost like a kitchen sink mix. I guess prosperity and geography play their part, as well as personal taste. I took one of the longer lines of ingredients, figuring I’d stick to what was in the cupboard out of the list. It comes from An Edible Mosaic […]

    Reply

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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