It takes just minutes to put together this intensely aromatic Moroccan spice blend, Ras el Hanout. Make a batch today and use it to cook up fragrant, flavorful stews and tagines that everyone will love.
Table of Contents
What is ras el hanout?
Ras el Hanout is a north African spice blend with intense, floral notes and it adds wonderful flavor to slow cooked stews like this delicious chickpea tagine. It is most commonly associated with Moroccan cooking, although it's also used in Tunisia and Algeria.
The words "ras el hanout" translate loosely to "top of the shop" or "top shelf," indicating the exalted status this spice blend holds among many others from the region. It is truly a transformational ingredient, much like a harissa paste, because it shifts the flavor profile of a recipe completely, adding to it tons of appetizing allure.
There are perhaps as many versions of it as there are cooks in Morocco, much as one would say with other global spice blends like garam masala and berbere.
Versions of ras el hanout can include more than a dozen spices and herbs, including lavender flowers and rose petals. While these are not hard to find, in my version I stuck with spices that are more likely to be in the pantry of anyone that loves to cook global recipes.
You will find ras el hanout recipes that blend powdered spices, but I prefer to use whole spices to make mine, just like I do for my other homemade spice blends, simply because you get a far superior flavor. You can also toast the whole spices before you blend them, which adds to the aroma of the spice blend and the food you cook with it. Powdered spices lose their flavor the longer they sit on the shelf, so there's certainly a strong argument to be made for using whole spices. The only ground spices we will need for this recipe are turmeric, ginger and paprika.
You need just 10 minutes o make this ras el hanout recipe and you will have enough for 3-4 uses. If you want a larger batch just double or triple the recipe, then use it not just in stews but also as a rub for tofu or tempeh, as a flavoring for vegan meats, couscous, and in veggie burgers.
Here's the recipe.
How to make ras el hanout
1. Place whole spices - coriander, cumin, fennel, nutmeg, cinnamon, cardamom, cardamom, cloves, allspice, peppercorns and dried red chili peppers - in a dry skillet. Toast over medium low heat for about five minutes or until the spices acquire a bit of color and are very aromatic.
2. Remove spices to a bowl or plate and let them cool thoroughly. Blend into a fine powder in a blender or in a coffee grinder reserved exclusively for grinding spices.
3. Place the blended spice powder in a bowl and add the powdered spices--turmeric, ginger and paprika.
4. Mix thoroughly with a spoon. Store the ras el hanout in an airtight container in a cool, dark spot.
Recipe card
Ras el Hanout Recipe
Ingredients
Whole spices
- 2 tablespoons coriander seeds
- 2 teaspoons cumin seeds
- 1 teaspoon fennel seeds (can substitute with two star anise)
- ¼ whole nutmeg seed (if you can't find this, use 1 teaspoon of powdered or ground nutmeg and add it with the other powdered spices in step 3)
- 2 1-inch pieces cinnamon sticks
- 2 teaspoons green cardamom pods
- 2 teaspoons cloves
- 2 teaspoons allspice berries
- 1 teaspoon black peppercorns
- 4 dried red chili peppers (like arbol peppers)
Powdered spices
- 1 teaspoon turmeric
- 1 teaspoon ginger powder
- 2 teaspoons paprika (for a spicier blend, use cayenne pepper)
Instructions
- Place all of the whole spices in a dry skillet. Over medium low heat toast the spices for about five minutes or until they acquire a bit of color and are very aromatic.
- Remove the spices to a bowl or plate and let them cool thoroughly. Blend into a fine powder.
- Place the blended spice powder in a bowl and add the remaining powdered spices--turmeric, ginger and paprika.
- Mix thoroughly with a spoon. Store in an airtight jar in a cool, dark spot.
Notes
- Don't leave the spices unattended at the stove. Stay with them and stir frequently to ensure they toast evenly. As soon as you turn off the stove remove them to a bowl to ensure they don't continue to cook.
- Let the spices cool thoroughly before you powder them. This will ensure there is no moisture in the spices that could sneak into the powdered blend, reducing its shelf life.
- You might be tempted to add in the powdered spices while blending the whole spices and you certainly can, but keep in mind that when you open the blender the spices will most likely assail your nostrils. It's just easier to add them at the end. In any case, make sure you keep your face turned away from the blender or spice grinder when you open it to avoid inhaling the spice fumes, which could make you sneeze.
- Store ras el hanout in an airtight jar in a cool, dark cupboard in your kitchen. Spices have oils in them and keeping the blend cool ensures the oils don't go rancid. You can also store it in the refrigerator or freezer, if you have room, to prolong the shelf life of your ras el hanout. The spice blend will taste best if used within three months although you can store it up to a year.
Nutrition Information
To print recipe card without images, uncheck "instruction images" after clicking the "print recipe" button.
My top tips
- Don't leave the spices unattended at the stove. Stay with them and stir frequently to ensure they toast evenly. As soon as you turn off the stove remove them to a bowl to ensure they don't continue to cook.
- Let the spices cool thoroughly before you powder them. This will ensure there is no moisture in the spices that could sneak into the powdered blend, reducing its shelf life.
- You might be tempted to add in the powdered spices while blending the whole spices and you certainly can, but keep in mind that when you open the blender the spices will most likely assail your nostrils. It's just easier to add them at the end. In any case, make sure you keep your face turned away from the blender or spice grinder when you open it to avoid inhaling the spice fumes, which could make you sneeze.
How to use ras el hanout
- Use it in aromatic, slow-cooked stews like this delicious jackfruit "lamb" tagine.
- Use it to flavor rice or couscous or even pasta dishes and add an exotic flair.
- Use it as a spice rub before you grill tofu or tempeh or veggies, or add it to veggie burgers for a delicious kick. Ras el hanout is especially wonderful with veggies like carrots, sweet potatoes and winter squash.
Storage instructions
Store ras el hanout in an airtight jar in a cool, dark cupboard in your kitchen. Spices have oils in them and keeping the blend cool ensures the oils don't go rancid. You can also store it in the refrigerator or freezer, if you have room, to prolong the shelf life of your ras el hanout. The spice blend will taste best if used within three months although you can store it up to a year.
Comments
No Comments