Ras El Hanout (moroccan Spice Blend)

  • Ras El Hanout (moroccan Spice Blend)
Ranking: 5 more votes required!

Rated 0 out of 5 based on 0 votes


  • 4 x nutmeg (whole)
  • 1 Tbls rose buds (dried)
  • 12 x cinnamon blades
  • 1 tspn fennel seed
  • 2 x dried chipotle peppers
  • 1/2 tspn dried lavender
  • 1 Tbls white peppercorn
  • 1 Tbls cumin seed
  • 1 Tbls coriander seed
  • 2 x galangal (dried)
  • 1/2 tspn whole cloves
  • 1 Tbls allspice berries
  • 1 Tbls green cardamom pods
  • 1 Tbls black cardamom pods
  • 2 tspn saffron threads


Heat a small skillet over moderate heat. When hot, add white peppercorns, aniseed, cumin seed, coriander, cloves, and allspice berries. Stir constantly until fragrant and oils are released (only a few minutes). Remove from heat and allow to cool in a separate bowl.

Husk the cardamom pods, reserving the fragrant seeds.

Remove seeds and veins from dried chipotles and break apart.

Break up nutmeg in a mortar and pestle.

Once peppercorns, fennel seed, cumin seed, coriander seed, cloves, and allspice berries have cooled, combine with remaining ingredients in a spice grinder and grind all together until fine. A coffee grinder works well, but then you will not want to grind coffee in it anymore.

Sift through a strainer to remove fibers from galangale, turmeric, ginger and any pieces that just do not grind.

Store in a glass jar in the fridge and use within 6 months.

A typical slather is to combine equal amounts (about a Tbsp) of Ras with Spanish smoked paprika (de la vera) with a clove of garlic mashed into a paste with Kosher salt, juice of a whole lemon and olive oil. Slather onto chicken, lamb, or fish; and roast or pan sear until done.

Leave a Review

Leave a rating

  • Ranking: 5 more votes required!

    Rated 0 out of 5 based on 0 votes

    No one has cooked this yet

  • Categorised under