Spices & substitutes
How to Make Ras el Hanout at Home
Ras el hanout — literally 'head of the shop' — is the signature Moroccan spice blend, and every spice merchant's version is different. Making it at home means you control the proportions, the freshness and the complexity. A simple ten-spice base works beautifully; from there, you can build outward to suit your own palate.
At a glance
- Base: equal parts cumin, ginger, coriander, cinnamon, pepper, turmeric
- Half-parts: nutmeg, cardamom, clove, allspice
- Customise to taste: more ginger for warmth, rose petals for luxury, more cinnamon for sweetness
- Toast whole spices first, then grind; add powdered spices after
Guide
A solid base recipe uses equal parts ground cumin, ground ginger, ground coriander, ground cinnamon, ground black pepper, and ground turmeric, with half-parts ground nutmeg, ground cardamom, ground clove, and ground allspice. That is ten spices, and the blend will be warm, fragrant and genuinely good. Mix them thoroughly, store in a small airtight jar and use within three months for best flavour.
Customisation is the point. If you like warmth, increase the ginger and pepper. If you like sweetness, increase cinnamon and add a little ground mace. For more floral notes, add dried rose petals ground to a powder (the traditional luxury addition). Some blends include ground lavender, dried orange peel, long pepper or cubeb. There is no wrong answer as long as the blend is balanced — no single spice should overwhelm the rest. Start with the base, taste a pinch, and adjust.
For the freshest result, toast whole spices (cumin seeds, coriander seeds, peppercorns, whole cloves, cardamom pods) in a dry pan for a minute, then grind them together in a blade grinder or mortar. Add the powdered spices (ginger, turmeric, cinnamon) after grinding. This mixed method — some toasted and ground fresh, some added as powder — gives the best combination of depth and convenience.
Practical tips
- 1
Start with the ten-spice base, taste a pinch, and adjust the balance to your palate.
- 2
Toast whole spices in a dry pan before grinding for deeper flavour.
- 3
Add ground rose petals for the traditional luxury note — a little goes a long way.
- 4
Store in a small airtight jar and use within three months for best potency.
- 5
Label with the date so you know when to make a fresh batch.
Frequently asked questions
How many spices are in ras el hanout?
It varies — from eight or ten in a simple blend to thirty or more in an elaborate one. A ten-spice base (cumin, ginger, coriander, cinnamon, pepper, turmeric, nutmeg, cardamom, clove, allspice) is an excellent starting point.
Do I need rose petals in ras el hanout?
They are traditional in the best blends but not essential. A pinch of ground dried rose petals adds a subtle floral note. If you cannot find them, the blend is still very good without them.
How long does homemade ras el hanout last?
About three months in an airtight jar stored in a dark, cool place. After that it fades. Making small batches ensures you always use it at its best.
Try the recipes
Put the tip into practice with these free step-by-step recipes: