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Ras el Hanout Recipe

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This Ras el Hanout recipe is a fantastic, versatile spice blend you will love.

It has rich flavors and can be used on meat, vegetables, soups, rice, and other dishes. The fragrant spices combine to create a savory seasoning blend.

What is Ras el Hanout?

Ras el Hanout is a Middle Eastern spice blend used in tagines, soups, rice dishes, and vegetables. In Arabic, Ras el Hanout means "head of the shop" or "top of the shop", a phrase that basically means top shelf, signifying that this spice blend is the best thing in the shop. 

It may sometimes be called a Moroccan spice blend because it originated in the North African countries of Morocco, Tunisia, and Algeria.

There isn't really one traditional Ras el Hanout recipe - many families and shops have their own blend that they consider the best. Mixtures often contain over a dozen spices!

It's a bit like curry powder or garam masala in that recipes vary by region and family.

Ras El Hanout Ingredients

Ras el Hanout can include different spices, but ingredients usually include ginger, coriander, and cardamom. Other ingredients could be:

ras el hanout ingredients on a plate

Ras el Hanout Recipes

Want to use Ras el Hanout in some creative and delicious recipes?

Many of these recipes are staples in Moroccan cuisine, but you can use this spice blend in all sorts of savory recipes.

Here are some of my favorite recipes with ras el hanout.

ras el hanout spice blend on a small metal plate

Where to Buy Ras El Hanout

Ras el Hanout is available in most grocery stores and from several online vendors.

When buying spices, it’s essential to make sure you are buying from distributors that sell high-quality spices.

My favorite spice merchant is The Spice House and I highly recommend their Ras el Hanout blend.

If you'd prefer to buy this spice blend on Amazon, we also like Frontier's Ras El Hanout.

Keeping Spices Fresh

Ground spices tend to lose their potency after about 6 months when stored in a cool, dry place.

Whole spices will last a little longer, but I still try to replace those on a yearly basis (if they are not outrageously expensive).

Here are a few tips for keeping your spices fresh:

  • Store spices in a dark cabinet - spices stored in a sunny or bright spot will degrade faster.
  • Store spices in a cool place - moisture and heat degrade spices quickly. Spices should not be stored next to the stove, oven, or toaster oven.
  • Store spices in a dry place - spices should not be kept in the refrigerator or in a high moisture location. Moisture will cause the spices to clump. This is also why I don't shake a jar of spices over a hot pan - the steam from the pan will make the spices in the jar stick together.
  • Store spices in a glass jar - if possible, buy your spices in a glass jar with a secure lid and not a bag. Flatpacks are great for mailing, but not good for storing spices in the long run.

Ras el Hanout Substitute

Can't get your hands on Ras el Hanout?

If you don't have time to make up a batch of Ras el Hanout or get to a spice shop to buy it, the best spices to use as a substitute are coriander, saffron, or a mixture of paprika, cumin, and ground ginger.

If you want to use another spice blend in its place, baharat or garam masala are good choices.

How to Make Ras el Hanout Spice Blend

There are hundreds of recipes for Ras el Hanout, but here's my favorite way to make it. If possible, use whole spices and grind them into a fine powder.

Yield: ⅓ cup

Ras el Hanout Recipe

Ras el hanout spice blend on a white plate.

Ras el Hanout is a Middle Eastern spice blend used in tagines, soup, rice dishes, and on vegetables.

Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes


  • 2 teaspoons coriander seeds
  • 2 teaspoons cumin seeds
  • 2 teaspoons red pepper flakes
  • 2 teaspoons cinnamon
  • 2 teaspoons salt
  • 2 teaspoons dried rose petals
  • 1 ½ teaspoons ground cardamom
  • 1 ½ teaspoons paprika
  • 1 ½ teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 1 teaspoon cayenne
  • 1 teaspoon ground turmeric
  • 1 teaspoon allspice


  1. In a small skillet, over medium-low heat, toast the coriander and cumin seeds. 
  2. Combine the coriander and cumin seeds with the rest of the spices in a high-speed blender or food processor and blend for 30 seconds or until the mixture is fully combined and in powder form.
  3. This spice blend can be saved up to three months in an airtight container.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 6Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 213mgCarbohydrates: 1gFiber: 1gSugar: 0gProtein: 0g

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