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
Ras el Hanout adds a distinctive Moroccan flavor to dishes. It's well worth having some in your pantry, and it can be made at home using this simplified recipe. It takes 5 minutes to combine dried and ground spices that are typically already in your home.
Print PinServings: 1 cup
Equipment
- Frying pan
- Spice grinder or mortar and pestle
Ingredients
Whole Spices
- 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
Instructions
- 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.
Nutrition
Calories: 167kcal | Carbohydrates: 33g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 22mg | Potassium: 658mg | Fiber: 12g | Sugar: 1g | Vitamin A: 204IU | Vitamin C: 7mg | Calcium: 243mg | Iron: 10mg
