Moroccan · Spice blend
Classic Ras el Hanout (Marrakech Spice Blend)
Ras el hanout means 'head of the shop' — the spice merchant's finest blend. This home version balances warm, floral and pungent notes across a dozen core spices so a single spoonful can carry a whole tagine. Toast and grind the whole spices for a blend that tastes nothing like the dusty jarred kind.
- Prep
- 10 min
- Cook
- 5 min
- Total
- 15 min
- Serves
- 20
- Level
- Easy
Ingredients
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 1 tsp black peppercorns
- 1 tsp ground ginger
- 1 tsp sweet paprika
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- 1/2 tsp ground cardamom (seeds from about 6 pods)
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
- 1/2 tsp ground cloves
- 1/4 tsp cayenne
- A few dried rosebud petals, crushed (optional but traditional)
Method
- 1
Toast the whole spices
Warm a dry pan over medium-low heat and toast the cumin, coriander and peppercorns for 2-3 minutes until fragrant. Do not let them scorch. Cool for a minute.
- 2
Grind
Grind the toasted spices to a fine powder in a spice mill or mortar.
- 3
Combine
Stir the fresh ground spices into all the pre-ground spices and the crushed rose petals until evenly coloured.
- 4
Store
Decant into a small airtight jar away from light and heat. Use within 3 months for the brightest flavour.
Chef's tips
- Toasting is what separates a good blend from a flat one — do it with the whole seeds only, never the pre-ground spices.
- Rose petals and a whisper of lavender are the signature 'floral' notes; leave them out if you prefer a savoury blend.
- Rub a teaspoon into chicken or lamb an hour before cooking, or bloom it in oil at the start of a tagine.
Frequently asked questions
How many spices are really in ras el hanout?
Traditional souk blends can run to 27 or more, including some rare botanicals. A home blend of 10-13 well-chosen spices tastes balanced and covers everyday cooking.
How long does homemade ras el hanout last?
About 3 months at peak flavour in an airtight jar away from light. It stays safe longer but loses aroma, so make small batches often.