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.
One of my most favorite sections in my cookbook is the chapter on kitchen basics.
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.
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?
To Make Ras el Hanout You Will Need:
- fine sea salt
- ground black pepper
- cayenne pepper
- *optional spices* 1 teaspoon (smoked or regular) paprika 1 teaspoon turmeric
What Is Ras el Hanout?
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.
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.
Next, measure out 1 teaspoon each ground cinnamon, coriander and allspice (and the turmeric and paprika if using).
Lastly, measure and add 3/4 teaspoon of cayenne (more or less to taste) and then 1/2 teaspoon ground clove.
Stir together until combined.
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.
For More Homemade Spice Blends Click Here!
Recipe adapted from Epicurious.
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