Ras el Hanout is a North African / Moroccan spice blend containing a plethora (typically 12) of different spices. Most often this seasoning blend is used in savory dishes; rubbed on meat or fish and to season rice and couscous dishes. [this post contains affiliate links.]

One of my most favorite sections in my cookbook is the chapter on kitchen basics.

Ras el Hanout (Moroccan Spice Blend) l SimplyScratch.com

It’s the largest chapter in the book with 46 recipes (!!!) and most of which are used in recipes throughout the book. 🙂

Along with the dual-purpose dressinades, homemade broths and condensed soups and other must-make, from scratch kitchen basics, I keep a blue sticky note on pages 36-40 for the seasoning blends. Spice blends, like my all-purpose seasoning (think Lawry’s), taco, fajita and Italian seasoning blends (to name a few) are the ones I go through the most and find myself making ALL THE TIME.

Ras el Hanout (Moroccan Spice Blend) l SimplyScratch.com

To this day, I’m still very passionate about making my own spice blends. I mean, how else am I going to use up the 80+ (<—hoarder tendencies!) spices I have in my kitchen?

Meet my current new favorite: Ras el Hanout.

Ras el Hanout (Moroccan Spice Blend) l SimplyScratch.com

Ras el Hanout is a North African / Moroccan spice blend containing a plethora (typically 12) of different spices. Most often this seasoning blend is used in savory dishes; rubbed on meat or fish and to season rice and couscous dishes. (Thanks Wikipedia!)

Purists may want to turn their heads because I only have 10 spices represented. But paprika and turmeric (I’d say a teaspoon of each) could round it out to make it an even 12 spices. Naturally I ran out of these making a different spice blend… so typical.

Update: Since photographing this recipe, I picked up paprika and turmeric and added it to this spice blend before using it in a upcoming recipe.

Ras el Hanout (Moroccan Spice Blend) l SimplyScratch.com

To make Ras el Hanout, start by measuring 2 teaspoons both of ground cumin and ginger. Then add in 2 teaspoons of fine sea salt and then 1 -1/2 teaspoons coarsely ground black pepper.

Ras el Hanout (Moroccan Spice Blend) l SimplyScratch.com

Next, measure out 1 teaspoon each ground cinnamon, coriander and allspice (and the turmeric and paprika if using).

Ras el Hanout (Moroccan Spice Blend) l SimplyScratch.com

Lastly, measure and add 3/4 teaspoon of cayenne (more or less to taste) and then 1/2 teaspoon ground clove.

Ras el Hanout (Moroccan Spice Blend) l SimplyScratch.com

Stir together until combined.

Ras el Hanout (Moroccan Spice Blend) l SimplyScratch.com

Finally, store in a container that has a tight-fitting lid and store in a dry, dark place for up to 6 months. Or until you make this.

Ras el Hanout (Moroccan Spice Blend) l SimplyScratch.com

Enjoy! And if you give this Ras el Hanout recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Ras el Hanout (Moroccan Spice Blend) l SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

Ras el Hanout (Moroccan Spice Blend)
Yield: about 1/3 cup

Ras el Hanout (Moroccan Spice Blend)

A North African / Moroccan spice blend containing a plethora (typically 12) of different spices. Most often used in savory dishes; rubbed on meat or fish and to season rice and couscous dishes.

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 2 teaspoons ground cumin
  • 2 teaspoons ground ginger
  • 2 teaspoons fine sea salt
  • 1-1/2 teaspoons coarsely ground black pepper
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1 teaspoon allspice
  • 3/4 teaspoon cayenne pepper
  • 1/2 teaspoon ground clove
  • *optional spices* 1 teaspoon (smoked or regular) paprika 1 teaspoon turmeric

Instructions

Measure and combine all spices in a container with a tight-fitting lid.

Store in a dry, dark place for up to 6 months.

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Ras el Hanout (Moroccan Spice Blend) l SimplyScratch.com

Recipe adapted from Epicurious.