Ras el Hanout literally translates to “head of the shop,” referring to the quality and number of spices that are included in this mix. It is a blend of fragrant and warm spices that can be used to add a delicate flavor to slow cooked stews (tagines), or as a spice rub for meats before they are grilled.
Ras el Hanout- Moroccan Fragrant Spice Blend
- Frying pan
- Spice grinder or mortar and pestle
- 1 large Cinnamon stick (broken up)
- 1½ tbsp Whole black peppercorns
- 1½ tap Whole allspice berries
- 1 tbsp Cumin seeds
- 10 Green cardamom pods
- 2 small Whole cloves
- 1 Star anise
Spices and Herbs
- 1 tsp Ground ginger
- 1 tsp Ground mace
- 1 tsp Ground nutmeg
- 1 tsp Turmeric
- 1 tsp Lavender
- 1 tsp Dried rose petals
- Toast Whole Spices – Add all whole spices to a dry frying pan set over medium-low heat. Lightly toast until fragrant, about 2 minutes. Shake so spices don't burn. Let it cool slightly and remove cardamom pods. Crack them open with a pan or anything else heavy and remove seeds. Discard the pods and move seeds back into the pan.
- Grind Spices – In a coffee or spice grinder, blend the cooled spices from the pan to a gritty texture. Add the rest of the spices and herbs and grind everything to a fine powder. Ras el Hanout will keep for 6 months or longer when stored in a sealed container away from the light.