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Ras el hanout

Spices & seasonings · Spice blends

Ras el hanout

Morocco's 'head of the shop' spice blend: warm, floral and gently hot, for tagines, couscous and grilled meat.

Also called: ras al hanout, ras-al-hanout, moroccan spice blend, head of the shop

Around the world: رأس الحانوت (ar)

A kind of spices

Read the full spice guide: flavour, history and how to use it

Make it yourself: Ras el hanout

Photo: Sarefo, via Wikimedia Commons (CC-BY-SA-4.0)

What it is

A North African ground blend that each spice merchant makes to a house recipe, sometimes from more than 20 spices. Typical versions combine cumin, coriander, ginger, turmeric, cinnamon, black pepper, allspice, cardamom, cloves, nutmeg and paprika, and premium blends add rose buds, lavender or grains of paradise.

How it’s used

  • Seasoning tagines and couscous
  • Rubbed on lamb or chicken before grilling or roasting
  • Tossed with roasted vegetables and chickpeas
  • A pinch in lentil soup or harira

Characteristics

Taste
Warm, sweetly spiced, earthy, with mild heat.
Aroma
Perfumed and complex, with cinnamon, ginger and sometimes rose.
Sold as
ground
Cooking uses
Mainly a seasoning, Commonly cooked

Storage

Cool, dry and dark. Airtight and dark; the floral notes fade after about 3 months.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
325 kcal
Protein
14.29 g
Carbohydrate
55.83 g
Fat
14.01 g
Fibre
53.2 g
Sugars
2.76 g

USDA FoodData Central: Spices, curry powder (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Garam masala — Mix with a little ground ginger, turmeric and paprika for a rough stand-in.

Related ingredients

Recipes with ras el hanout

No recipe in the catalogue uses it yet.

More spice blends