Ras El Hanout

Ras El Hanout is a traditional North African spice blend, most commonly associated with Moroccan cuisine. The name translates to “head of the shop”, meaning the mixture a spice merchant builds from the best of what the shop holds. It tastes warm, aromatic, slightly sweet and mildly spicy, with gentle heat rather than sharp burn, which is what makes it work across so many savoury dishes.

This blend typically includes nutmeg, coriander, cumin, ginger and turmeric, which create an earthy, balanced base. Cinnamon, paprika, black pepper and cayenne add warmth and gentle heat, while cardamom, allspice and cloves contribute floral, sweet and slightly peppery notes.

How to use it

Ras El Hanout is commonly used in tagines, rice dishes, couscous, roasted vegetables, marinades, stews and grilled meats. Technique tip: bloom it in hot oil or butter for thirty seconds before the other ingredients go in, which opens up the cinnamon and clove notes that stay muted if it is stirred in dry at the end.

Details

Also known as

ras el hanout, rass el hanout, رأس الحنوت