Moroccan · Marinades & Rubs
Homemade Ras el Hanout Blend
Literally 'head of the shop', ras el hanout is a spice merchant's signature blend, often containing a dozen or more warm spices. This home version balances cinnamon, cumin, ginger, and a touch of rose petal for the fragrant, complex mix used in tagines and rice.
- Prep
- 15 min
- Cook
- 5 min
- Total
- 20 min
- Serves
- 20
- Level
- Medium
Ingredients
- 2 tbsp ground cumin
- 2 tbsp ground coriander
- 1 tbsp ground cinnamon
- 1 tbsp ground ginger
- 1 tsp ground cardamom
- 1 tsp black pepper and 1 tsp ground turmeric
- 1/2 tsp ground cloves and 1/2 tsp cayenne
- 1 tsp dried rose petals, crushed (optional)
Method
- 1
Toast whole spices
If starting from whole spices, toast them briefly in a dry pan until fragrant, then grind.
- 2
Combine
Whisk all the ground spices together thoroughly in a bowl.
- 3
Sieve
Pass through a fine sieve to break up any clumps and ensure an even blend.
- 4
Store
Transfer to an airtight jar, away from light and heat.
Chef's tips
- Toasting whole spices before grinding gives a noticeably deeper aroma than using pre-ground spices straight from the jar.
- Every spice merchant's ras el hanout is different — treat this as a base to adjust toward your own taste.
Frequently asked questions
How long does homemade ras el hanout keep?
Stored airtight away from light, it stays fragrant for about three months before the aroma starts to fade.