How-to guide
How to Make Ras el Hanout — Blending Morocco's Signature Spice Mix
Ras el hanout means 'head of the shop' — the spice merchant's finest blend, made from the best of what they have. There is no single fixed recipe: a good mix balances warm, sweet, floral, earthy and a little heat across a dozen or more spices. Making your own means you control the freshness and the balance, and it will outshine any pre-ground jar. This guide gives a reliable, well-rounded blend and the toast-and-grind method behind it. For more on the individual spices, see our Moroccan spices index.
About 25 minutes
Step by step
- 1
Gather a balanced set of spices
Aim for a spread across the flavour families: warm (cumin, coriander, black pepper), sweet (cinnamon, allspice, nutmeg), floral (rose petals, a little lavender), earthy (turmeric, ginger) and gentle heat (a pinch of chilli). A dozen spices is plenty; you do not need the fifty of legend.
- 2
Keep whole spices whole for now
Wherever possible start from whole spices — seeds, sticks and pods — rather than pre-ground powders, which have already lost much of their aroma. Set aside the few that are hard to grind at home, such as turmeric and ginger, to add as ready-made powder at the end.
- 3
Toast the whole spices
Warm a dry pan over medium heat and toast the whole seeds and pods for a minute or two, shaking constantly, until they smell fragrant and just begin to colour. This wakes up the essential oils. Take them off the heat the moment they smell nutty, before they scorch and turn bitter.
- 4
Cool, then grind
Tip the toasted spices onto a plate and let them cool completely — grinding them warm makes a paste. Then grind in batches in a spice mill or with a mortar and pestle until fine. Break cinnamon sticks and crack nutmeg first so they do not jam the grinder.
- 5
Combine and balance
Sift the ground whole spices together with the pre-ground turmeric, ginger and any powders. Stir thoroughly, then smell and taste a pinch. Adjust towards whatever it lacks — more cinnamon for sweetness, more pepper or chilli for bite, more cumin for earthiness — until it feels rounded.
- 6
Store airtight
Funnel the finished blend into a small, clean, airtight jar and keep it away from light and heat. Ground spice fades fast, so make modest batches and use them within a few months. Label it with the date so you know how fresh it is.
Common mistakes to avoid
- Starting from stale pre-ground spices, so the blend tastes flat from the outset.
- Toasting the spices too far, until they scorch and turn bitter.
- Grinding the spices while still warm, which clogs the mill into a paste.
- Chasing dozens of spices instead of balancing a well-chosen dozen.
- Making a huge batch that goes stale before you can use it.
Tips from the kitchen
- Toast each type of spice for only as long as it needs; hard seeds take longer than delicate petals.
- Add ground turmeric and ginger at the end rather than toasting them, as they scorch easily.
- Dried rose petals give the characteristic floral lift; add them sparingly.
- Taste and adjust in small increments — you can always add more but cannot take it out.
- Keep a note of your ratios so you can reproduce a blend you love.
Questions
What spices are in ras el hanout?
There is no fixed list, but common ones include cumin, coriander, cinnamon, ginger, turmeric, black pepper, allspice, nutmeg, cardamom, cloves, chilli and dried rose petals. The aim is a balanced blend across warm, sweet, floral and earthy notes with a little heat, rather than any exact set of ingredients.
Is ras el hanout spicy?
Not usually very. It is warm and aromatic rather than hot, with only a gentle background heat from a little pepper or chilli. You control that when you blend your own — add more chilli for a fierier mix or leave it out entirely for a purely fragrant, sweet-warm blend.
How long does homemade ras el hanout keep?
A few months at best flavour. Ground spices lose their aroma steadily, so store the blend airtight away from light and heat, and make small batches you will get through. Toasting whole spices first and grinding fresh gives a mix far livelier than any jar that has sat on a shelf.
What do you use ras el hanout for?
It is a all-purpose Moroccan seasoning: rubbed into meat and chicken for tagines, stirred into couscous, sprinkled over roasted vegetables, or used to flavour rice, soups and marinades. A little goes a long way. It also lifts simple dishes like scrambled eggs or roasted potatoes with a warm, complex depth.
Learn it hands-on in Marrakech
Reading is one thing; doing it beside a local host is another. Book a Marrakech cooking class, or explore the medina on a guided food tour.