Ras el Hanout: Build Your Own Moroccan Blend

Head of the Shop

Ras el hanout means head of the shop in Arabic. Traditionally, each spice merchant created their own signature blend, sometimes containing 30+ ingredients. This is a manageable home version.

Core Recipe (14 Spices)

• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp ground turmeric
• 1/2 tsp ground cardamom
• 1/2 tsp ground allspice
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1/2 tsp cayenne pepper
• 1/2 tsp ground white pepper
• 1/4 tsp ground mace
• 1/4 tsp ground anise seed
• 1/4 tsp ground lavender (optional)

From Whole Spices (Better)

Toast whole cumin, coriander, cardamom, cloves, and allspice until fragrant. Cool, then grind with the remaining ingredients. The flavor is noticeably superior.

Uses in Moroccan Cooking

Essential for tagines, couscous, and pastilla. Also excellent as a rub for lamb or chicken before grilling. Stir a teaspoon into yogurt for a quick marinade.

Storage

Store in an airtight container for up to 6 months. Make small batches for freshest flavor. Label with date made.

Customization

Some traditional versions include dried rose petals, long pepper, or grains of paradise. Adjust heat level by varying the cayenne amount.

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