Spices & substitutes
Substitute for Ras el Hanout
Ras el hanout is the great Moroccan spice blend — the name means 'head of the shop', the merchant's best mix, and it can contain a dozen to thirty-plus spices. No single substitute is perfect, but if you can't find it or run out, you can build a very serviceable stand-in from common spices, because the backbone is predictable even if the flourishes aren't.
At a glance
- Core: cumin, coriander, cinnamon, ginger, black pepper, paprika, turmeric
- Quick blend: equal parts cumin, coriander, ginger + smaller amounts of the rest
- Add cardamom, clove, nutmeg or allspice for a more authentic, aromatic depth
- Garam masala is the closest single ready-made stand-in — boost it with cumin and turmeric
Guide
The core of most ras el hanout is warm, sweet-savoury and earthy: cumin, coriander, cinnamon, ginger, black pepper, sweet paprika and turmeric do most of the heavy lifting. A good quick blend is roughly equal parts ground cumin, coriander and ginger, with a little cinnamon, paprika, turmeric and black pepper, and a small pinch of cayenne and allspice or nutmeg for depth. Mix, taste, and adjust — it should smell warm and complex, not sharp.
For more authenticity, the fancier ras el hanout blends add aromatic and floral notes: a pinch of ground cardamom, clove, mace, nutmeg or allspice, and sometimes dried rosebud, lavender or grains of paradise. You won't replicate a thirty-spice souk blend exactly, but adding even one or two of these lifts a basic mix closer to the real thing. If your recipe already lists individual spices, you can often skip a named ras el hanout altogether and just lean on those.
In a pinch, garam masala is the closest single ready-made blend — it shares the warm cumin-coriander-cinnamon-cardamom profile, though it lacks the floral and savoury Moroccan notes, so add a little extra cumin and a pinch of turmeric and ginger to nudge it. Whatever you use, bloom it in oil with the onions at the start of a tagine so the flavours open up. And if you cook Moroccan food regularly, buying or making a proper ras el hanout is worth it — the real thing has a depth these shortcuts only approximate.
Practical tips
- 1
Mix a small batch, smell and taste, then adjust — it should be warm and complex, not sharp.
- 2
If your recipe lists individual spices, you may not need a ras el hanout substitute at all.
- 3
Garam masala + extra cumin, ginger and turmeric is a fast, decent stand-in.
- 4
Bloom your blend in oil with the onions so the flavours open up.
- 5
For regular Moroccan cooking, buy or make real ras el hanout — shortcuts only approximate it.
Frequently asked questions
What can I use instead of ras el hanout?
Build a quick blend from equal parts cumin, coriander and ginger with smaller amounts of cinnamon, paprika, turmeric and black pepper, plus a pinch of cayenne and allspice. Garam masala is the closest single ready-made substitute.
Is garam masala a good substitute for ras el hanout?
It's the closest single blend — both are warm and built on cumin, coriander, cinnamon and cardamom — but it lacks the floral and savoury Moroccan notes, so boost it with extra cumin, ginger and a little turmeric.
Do I always need ras el hanout for a tagine?
No. Many tagines are seasoned with individual spices — cumin, ginger, paprika, saffron, cinnamon — rather than a named blend. If your recipe lists those, you don't need ras el hanout at all.
Try the recipes
Put the tip into practice with these free step-by-step recipes: