Ras El Hanout Recipe

A blue-rimmed ceramic bowl filled with vibrant yellow Homemade Ras el Hanout, with a golden spoon resting on top, sits on a blue and orange textured surface.

5 from 1 rating

A homemade version of the fragrant Moroccan spice blend, made with 12 pantry spices in about 5 minutes. Warm, earthy, slightly floral, with optional chile heat.

Prep Time5

Cook Time5

Course: Main Course

Cuisine: Moroccan

Keyword: homemade ras el hanout, moroccan spice blend, ras el hanout

Servings:

Calories: 3kcal

Author: Mike Hultquist

Ingredients

2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons sweet paprika
1 ½ teaspoons ground cinnamon
1 ½ teaspoons ground ginger
1 teaspooon ground turmeric
1 teaspoon ground allspice
1 teaspoon ground black pepper
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
½ teaspoon ground cloves
¼ to ½ teaspoon cayenne pepper (optional, to taste)
Optional Additions: 1 teaspoon ground dried rose petals, ¼ teaspoon ground lavender, a small pinch of crushed saffron, ½ teaspoon ground mace or fennel.

Instructions

Add all ingredients to a small bowl and stir together until evenly combined.
Transfer to an airtight container or spice jar.
Store in a cool, dark place for up to 6 months. For best flavor, use within 3 months.

Notes

For deeper flavor, use whole spices (cumin seed, coriander seed, allspice berries, cardamom pods, cloves, peppercorns) lightly toasted in a dry skillet over medium-low heat for 1 to 2 minutes, then ground in a spice grinder or with a mortar and pestle. Add the pre-ground spices (cinnamon, ginger, turmeric, paprika, nutmeg, cayenne) after grinding.
For more heat, increase cayenne up to 1 teaspoon, or add ½ teaspoon ground chile de árbol or Aleppo pepper.
Storage: Glass jar with a tight lid, away from heat and light. The blend stays safe to use much longer than 6 months but loses aroma over time.

Makes about ¼ cup + 2 tablespoons total.

Nutrition