Moroccan · Spice blend
Everyday Ras el Hanout (Quick 8-Spice Version)
A pared-back ras el hanout built entirely from ground spices most kitchens already stock — no toasting, no grinding, ready in two minutes. It skips the rare botanicals but keeps the warm-sweet-savoury backbone, so it is the blend to reach for on a weeknight.
- Prep
- 3 min
- Cook
- 0 min
- Total
- 3 min
- Serves
- 16
- Level
- Easy
Ingredients
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp sweet paprika
- 1/2 tsp ground turmeric
- 1/2 tsp black pepper
- 1/4 tsp cayenne (optional)
Method
- 1
Measure
Add all the ground spices to a small bowl.
- 2
Whisk
Whisk with a fork until the colour is completely even with no streaks.
- 3
Store
Funnel into a labelled jar. Keep airtight and cool.
Chef's tips
- Double or triple the batch — it disappears fast once you start adding it to roast carrots and chickpeas.
- For a rounder flavour, warm the finished blend in a little olive oil in the pan for 30 seconds before adding your main ingredients.
Frequently asked questions
Is this as good as a toasted whole-spice blend?
It is a touch less aromatic, but very good for everyday cooking. If you have five extra minutes, toasting whole cumin and coriander first noticeably lifts it.