The best spices in the shop…
That’s ras el hanout. Literally, ras el hanout means “head of the shop” in Arabic and speaks to the best spices the spice seller has to offer. And it’s quite a mix in ras el hanout. Every ras el hanout recipe has a unique spin as the spices used can vary by region and shop, though, there are quite a few aromatic staples like cinnamon, ginger, and allspice.
No matter the ingredients, Ras el hanout is a North African spice mix that’s perfect for bringing exotic flavor to tagines and Moroccan cuisine of all types. It’s typically used as a finishing spice, like Indian garam masala, to boost flavor. And it is a bold mix, with an underlying simmering heat from cayenne pepper powder. We tend to like the spice mix on the hotter side, so there’s a little extra kick in our recipe compared to most. Feel free to adjust the amount of cayenne to fit your tastes.
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 3/4 teaspoon ground black pepper
- 3/4 teaspoon cayenne pepper powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- In a bowl, mix all ingredients until fully combined. Store in an airtight container or jar to prolong freshness.