Go Back
+ servings

Ras el Hanout (Moroccan Spice Blend)

Print Recipe
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.
Course homemade
Keyword Moroccan, North Africa, spice blend
Prep Time 5 mins
Total Time 5 mins
Servings 5 servings
Calories 12
Author Laurie McNamara

Ingredients

  • 2 teaspoons ground cumin
  • 2 teaspoons ground ginger
  • 2 teaspoons fine sea salt
  • 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

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.

Nutrition

Serving: 1tablespoon | Calories: 12kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 933mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 142IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg