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Home » Recipes » Arabic/Middle Eastern Recipes » Ras el Hanout {Moroccan Spice Mix}

Ras el Hanout {Moroccan Spice Mix}

January 17, 2014 by Faith 22 Comments

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, not only because I can ensure that the spices are super fresh, but also because it allows me to customize my mixes.

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Here’s my Ras el Hanout spice mix, all blended up.

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. The blend can have 30 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, and each blend is still considered authentic. Take note of that because it 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.

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

The recipe below is my favorite mix for Ras el Hanout, but like I mentioned earlier, I don’t worry so much if I don’t have one or two of the spices on hand. If you want to compare a few recipes, here are some other Ras el Hanout recipes from around the web:

From Cooking Light

From The Clothes Make the Girl

From LunaCafe

From Cook Almost Anything

From Opera Girl Cooks

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Print
Ras el Hanout {Moroccan Spice Mix}
Prep time:  15 mins
Total time:  15 mins
Yield: About 70 grams of spice mix (about ½ cup + 2 tablespoons)
 
Ingredients
  • 1 tablespoon ground ginger
  • 1 tablespoon ground coriander
  • 2 teaspoons ground chili powder
  • 2 teaspoons ground paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground allspice
  • 2 teaspoons ground black pepper
  • 2 teaspoons ground turmeric
  • 1½ teaspoons ground orris root
  • 1½ teaspoons ground mace
  • 1½ teaspoons ground nutmeg
  • 1½ teaspoons ground cardamom
  • ¾ teaspoon ground fennel seed
  • ¾ teaspoon ground anise seed
  • ½ teaspoon ground fenugreek
  • ½ teaspoon ground cloves
  • ½ teaspoon ground cayenne pepper
  • 2 dried bay leaves, ground in a spice mill and strained through a fine mesh sieve (about ⅛ + 1/16 teaspoon ground)
  • 1 teaspoon organic, culinary-grade dried lavender buds, ground in a spice mill and strained through a fine mesh sieve (about ½ teaspoon ground)
  • 1 tablespoon organic, culinary-grade dried rose petals, ground in a spice mill and strained through a fine mesh sieve (about 1¼ teaspoon ground)
Instructions
  1. Combine all ingredients in a large bowl.
  2. Store the spice mix in an airtight container in the pantry.
Notes
Salt: I don't include salt in my recipe because I find it easier to season a dish if my spice mix is unsalted (so I know how much salt I need to add). However, feel free to add salt to this mix if you prefer.
3.5.3251

Filed Under: Arabic/Middle Eastern Recipes, Cooking Light, Recipes Tagged: Cooking Light, Head of the Shop Spice Mix, Homemade, Middle Eastern Spice Mixes, Moroccan Spice Mix, Ras al Hanout, Ras el Hanout, Recipes, Spice Mixes, Top of the Shelf Spice Mix

Comments

  1. 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
  2. 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
  3. Riricuisine says

    January 27, 2014 at 11:38 am

    Such a lovely plate full of gaudy spices domes :)

    Reply
  4. 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
  5. [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
  6. 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
  7. 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
  8. 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
  9. 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
  10. 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
  11. 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
  12. [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
  13. 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
  14. 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
  15. 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
  16. 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
  17. 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! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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