Arabic for “top of the shop,” ras el hanout is a spice blend, similar to Indian curry, used in Moroccan cuisine. Each spice merchant takes special pride in his own version, which can have anywhere from ten to over one hundred ingredients.
Ras el hanout is perfect as a rub for grilled meats or to season tagines, couscous or rice. Here is a recipe for a basic version. Add any of the ingredients suggested variations to give it your own personal touch. Also spelled ras al hanout or hanut.
Ras el Hanout
Course: Sauces, Rubs, Spice BlendsCuisine: MoroccoArabic for “top of the shop, “ras el hanout is a spice blend, similar to Indian curry, used in Moroccan cuisine. Each spice merchant takes special pride in his own version.
Ingredients
Cinnamon sticks, crumbled — 1/4 cup
Turmeric — 2 tablespoons
Peppercorns — 1 tablespoon
Ground ginger — 2 teaspoons
Nutmeg — 2 teaspoons
Cardamom seeds — 2 teaspoons
Cloves — 2 teaspoons
Cayenne pepper — 1/2 teaspoon
Directions
- Place all of the spices into a coffee or spice grinder and process to a powder.
- Store in an airtight container for up to 6 months.
Ras el Hanout Notes and Variations
- For an added dimension of flavor, toast the whole spices for a few minutes in a hot, dry skillet before grinding. If you don’t have the whole spices, go ahead and use the ground version.
- Here is a list of other spices often used in ras el hanout blends: Allspice, aniseed, ash berries, coriander seed, cumin seed, dried rosehips, dried galangal, fennel seeds, grains of paradise, hashish, lavender, mace, orrisroot, saffron, Spanish fly.
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