Ras El Hanout

Ras El Hanout

A warming Moroccan spice blend layering sweet, earthy, and floral notes in one jar.

Total 15 min Makes 8 oz Calories 10/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher

Ras el hanout translates to 'head of the shop,' referring to the best spices a merchant has to offer, and recipes vary widely by region and family. This version toasts whole spices briefly before grinding, deepening the aroma for use in tagines, roasted vegetables, couscous, and marinades.

Ingredients

  • 2 tablespoons ground ginger
  • 2 tablespoons ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon ground turmeric
  • 1 tablespoon sweet paprika
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground black pepper
  • 1 1/2 teaspoons ground allspice
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground fenugreek
  • 1/2 teaspoon ground mace
  • 1/4 teaspoon crushed saffron threads
  • 1/2 teaspoon fine sea salt

Method

  1. Set a dry 9-inch skillet over medium-low heat and add the ground ginger, coriander, cumin, turmeric, paprika, cinnamon, black pepper, allspice, cardamom, nutmeg, cloves, cayenne, fenugreek, and mace.

  2. Toast the spices, stirring constantly and shaking the pan, until fragrant and just beginning to darken slightly, 2 to 3 minutes. Watch closely as ground spices scorch quickly.

  3. Remove the skillet from the heat immediately and transfer the toasted spices to a bowl to stop the cooking and prevent burning.

  4. Let the spice mixture cool completely to room temperature, about 10 minutes, before adding the saffron and salt.

  5. Stir in the crushed saffron threads and sea salt, mixing until evenly distributed throughout the blend.

  6. Transfer the ras el hanout to an airtight jar and store in a cool, dark place for up to 6 months, shaking before each use to redistribute settled spices.

Rate this recipe

★ 4.0 (1)

Ras El Hanout

Ras el hanout translates to 'head of the shop,' referring to the best spices a merchant has to offer, and recipes vary widely by region and family. This version toasts whole spices briefly before grinding, deepening the aroma for use in tagines, roasted vegetables, couscous, and marinades.

15 min 8 oz 10 cal

Ingredients

  • 2 tablespoons ground ginger
  • 2 tablespoons ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon ground turmeric
  • 1 tablespoon sweet paprika
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground black pepper
  • 1 1/2 teaspoons ground allspice
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground fenugreek
  • 1/2 teaspoon ground mace
  • 1/4 teaspoon crushed saffron threads
  • 1/2 teaspoon fine sea salt

Method

  1. 1

    Set a dry 9-inch skillet over medium-low heat and add the ground ginger, coriander, cumin, turmeric, paprika, cinnamon, black pepper, allspice, cardamom, nutmeg, cloves, cayenne, fenugreek, and mace.

  2. 2

    Toast the spices, stirring constantly and shaking the pan, until fragrant and just beginning to darken slightly, 2 to 3 minutes. Watch closely as ground spices scorch quickly.

  3. 3

    Remove the skillet from the heat immediately and transfer the toasted spices to a bowl to stop the cooking and prevent burning.

  4. 4

    Let the spice mixture cool completely to room temperature, about 10 minutes, before adding the saffron and salt.

  5. 5

    Stir in the crushed saffron threads and sea salt, mixing until evenly distributed throughout the blend.

  6. 6

    Transfer the ras el hanout to an airtight jar and store in a cool, dark place for up to 6 months, shaking before each use to redistribute settled spices.