This Ras-el-Hanout recipe is my go-to spice mix when making anything Moroccan or Moroccan-inspired. However, it can be used to marinate meat in any North African or Arabic-inspired recipes.
What is Ras-el-Hanout ?
Ras-el-Hanout is a spice mixture that originated from Morrocco. As with most things, Ras-el-Hanout has no set recipe. The name is Arabic and translates to “head of the shop.” It’s a name derived from its status as a curated mix of the merchants’ best spices. If you were to ask the spice merchant for his best of the best, you would receive Ras-el-Hanout.
Flavour-wise, Ras-el-Hanout tends to have warming and sweet properties from spices such as cinnamon. However, it can also get more savoury elements from ground cumin and paprika. The blend varies from place to place, so feel free to experiment with different spices by adding or removing them as necessary.
Spices in Ras-el-Hanout
Cumin – Ground cumin is used here, but toasting whole seeds before grinding them will help boost the nuttier elements of the spice. It has a warm and earthy flavour, helping to balance out some of the sweeter-tasting spices below.
Coriander – Ground coriander comes from the seeds of the coriander replant. It has a citrusy flavour with a sweeter taste than fresh coriander leaf.
Paprika – Paprika comes from dried ground preppers. There are various types, as discussed here, but sweet paprika will add a rich, earthy flavour to the spice mix for this recipe.
Black Pepper – Often used with salt and listed as to taste. Here, black pepper adds an element of mild spice.
A Supporting Cast of Spices
Cinnamon – Ground cinnamon is often a different variety to the whole spice. Most types of ground cinnamon are derived from Cassia. However, both offer sweet and spicy flavour elements, with Cassia cinnamon offering more pungent notes. True cinnamon is often sweeter and more expensive. Either can be used.
Turmeric – Turmeric is usually used to add colour, but the bitter, peppery spice will help balance the sweetness.
Cayenne Pepper – Derived from a specific type of chilli pepper, dried and ground cayenne pepper packs a punch. Use sparingly here unless you like a strong kick. However, north African cuisine is often moderately spiced.
Cloves – Cloves offer a slightly sweet and warm flavour. Use them ground or grind them at home for a stronger flavour.
Nutmeg – Nutmeg is a warm and sweet spice that can enhance the flavour of other spices. In cooking, it helps bring out the flavour of food and temper its bitterness much like salt does. However, too much can be toxic. Fortunately, too much will make food taste too strong before it has any adverse effects. Still, use it sparingly.
Cardamon – Green cardamon has a sweet, almost peppery flavour with citrus flavours. To grind them at home, toast green cardamon pods and remove the seeds from the pods. Grind the seeds using a pestle and mortar. Use sparingly, as too much can kill the spice mix.
Ras-el-Hanout
Ingredients
- 1 Tsp Cumin
- 1 Tsp Coriander Ground
- 1 Tsp Paprika
- ½ Tsp Black Pepper
- ½ Tsp Ground Cinnamon
- ½ Tsp Turmeric
- ¼ Tsp Cayenne Pepper
- ¼ Tsp Ground Cloves
- ¼ Tsp Nutmeg
- ¼ Tsp Ground Cardamon
Instructions
- In a small bowl, combine all spices together and mix well.
- Store in an air-tight container in a cool, dry place until ready to use in the desired recipe.
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