Ras el Hanout Recipe

Ras el hanout spice blend in bowl with spoon.

5 from 5 votes

It takes just minutes to put together this intensely aromatic Moroccan spice blend, Ras el Hanout. Make a batch and use it to cook up complex and flavorful stews and tagines that everyone will love.

Prep Time5

Cook Time5

Total Time10

Course: Spice Blend

Cuisine: Moroccan, North African

Diet: Gluten Free, Vegan, Vegetarian

Servings: tbsp (approx)

Calories: 19kcal

Author: Vaishali · Holy Cow Vegan

Equipment

Small skillet
Blender or spice grinder

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)

US Customary - Metric

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

Helpful tips for making ras el hanout

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.

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.

Nutrition