If there is a spice blend that embodies the richness of Moroccan cuisine, it is Ras el Hanout. Its name literally means the head of the shop, referring to the best that the spice merchant has to offer. In the past, each spice merchant would create their own blend by selecting their most precious spices, making each Ras el Hanout a unique creation.
Even today, there is not just one recipe, but dozens of variations, sometimes composed of more than thirty spices. Each family, region, and master spice merchant has their own know-how, passed down from generation to generation.
Ras el Hanout is much more than just a seasoning. It is the soul of many Moroccan dishes. It adds warmth, depth, and complexity without ever overpowering the taste of the ingredients. Its aroma is both sweet, floral, slightly woody, and subtly spicy.
It can be found in many traditional recipes: lamb, chicken, or vegetable tagines, couscous, the Marrakech tanjia, certain pastillas, roasted vegetables, marinades, and even some Moroccan pastries.
During our cooking class in the Berber countryside of Essaouira, we take the time to discover the spices one by one. We smell them, learn to recognize their aromas, and understand the role of each in the balance of a dish. It is often one of our participants favorite moments, as they realize that Moroccan cuisine does not rely on the abundant use of spices, but on their harmony.
Traditional Ras el Hanout Recipe
Each family has its own version. Here is a balanced recipe, inspired by traditional Moroccan blends.
Ingredients
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 2 tablespoons ground ginger
- 2 tablespoons turmeric
- 1 tablespoon cinnamon
- 1 tablespoon sweet paprika
- 1 tablespoon ground black pepper
- 1 teaspoon mild or hot chili pepper, to taste
- 1 teaspoon grated nutmeg
- 1 teaspoon ground cardamom
- 1 teaspoon ground cloves
- 1 teaspoon ground cubeb berries (optional)
- ½ teaspoon ground mace (optional)
- ½ teaspoon ground anise seeds
- ½ teaspoon ground fennel
- A few strands of saffron, ground to a powder
Preparation
If you use whole spices, start by toasting them for a few minutes over very low heat in a dry skillet to reveal their aromas. Let them cool, then grind them into a powder using a spice grinder or mortar.
Next, mix all the spices until you obtain a homogeneous blend. Store your Ras el Hanout in an airtight glass jar, away from light and moisture. It will retain its aroma for several months.
The Secret of a Good Ras el Hanout
There is no perfect recipe. The quality of a Ras el Hanout depends above all on the freshness of the spices and their balance. In Morocco, a good blend never seeks to dominate a dish; it reveals the flavors, adds depth, and allows each ingredient to express itself.
It is this quest for harmony that makes Ras el Hanout the royal spice of Moroccan cuisine and one of the most beautiful heritages of our culinary heritage.
Cook. Share. Taste. Live Morocco.