Moroccan Ras el Hanout Spice Mix

Ras el Hanout is a spice blends that changes how you cook Moroccan food at home. Once you have a jar of it, tagines stop feeling complicated and weeknight lamb or roasted vegetables get an instant identity. Making your own from scratch gives you control over the balance: more ginger if you want warmth, less cayenne if you want mild, more cardamom if you want floral. The commercial versions vary enormously in quality and freshness, and nothing in a jar sits on a store shelf for six months and still smells the way this does when you mix it yourself. The ingredient list looks long, but you’re combining, not cooking. Ten minutes, one bowl, done. Store it in an airtight container and use it on everything you’d normally just season with salt and pepper. Lamb, chicken, roasted cauliflower, lentil soup. Orris root and mace are the unusual ones here; don’t skip them if you can find them, they’re part of what makes this taste like ras el hanout rather than generic warming spice.

How to Make Moroccan Ras el Hanout Spice Mix

Measure carefully the first time

There are a lot of spices in this blend. Measure each one before combining so you don’t lose count. Once they’re all in the bowl, stir thoroughly and smell the result. You can adjust at this stage; add a pinch more ginger or cinnamon to suit your preference before sealing the jar.

Freshness of the spices

This blend is only as good as the spices you put in it. Ground spices older than 6 months lose their potency fast. If you open a jar and smell almost nothing, the spice won’t contribute what you need. Replace anything that smells flat before making the blend.

Moroccan Ras el Hanout Spice Mix

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• Author: Fait Gorsky
• Total Time: 5 minutes
• Yield: Makes about 1/4 cup 1x
• Diet: Vegan, Gluten-Free

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Description

A warm, aromatic blend of 20+ spices. Perfect for tagines, rubs, or as a flavorful addition to any dish.

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Ingredients

Scale 1x2x3x

• 1 tbsp (15 ml) ground ginger
• 1 tbsp (15 ml) ground coriander
• 2 tsp ground chili powder
• 2 tsp ground paprika
• 2 tsp ground cumin
• 2 tsp ground cinnamon
• 2 tsp ground allspice
• 2 tsp ground black pepper
• 2 tsp ground turmeric
• 1 1/2 tsp ground orris root
• 1 1/2 tsp ground mace
• 1 1/2 tsp ground nutmeg
• 1 1/2 tsp ground cardamom
• 3/4 tsp ground fennel seed
• 3/4 tsp ground anise seed
• 1/2 tsp ground fenugreek
• 1/2 tsp ground cloves
• 1/2 tsp ground cayenne pepper
• 1/8 + 1/16 tsp ground dried bay leaves
• 1/2 tsp ground organic, culinary-grade dried lavender buds
• 1 1/4 tsp ground organic, culinary-grade dried rose petals

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Instructions

1. Measure out all spices into a large mixing bowl.
2. Whisk everything together thoroughly for about 1 minute, making sure the smaller quantities (cloves, cayenne, fenugreek) are evenly distributed throughout.
3. For a finer, more uniform blend, transfer the mixture to a spice grinder and pulse 5-6 times. This helps the flavors marry better when cooking.
4. Transfer the finished spice mix into an airtight glass jar or container. Label with the date. The blend will keep its potency for about 6 months stored in a cool, dark spot in your pantry.

Notes

• Adjust the chili powder and cayenne pepper to control the spice level to your preference.
• For a smoother blend, use a spice grinder to finely process the mixture after combining.
• This spice mix will keep its best flavor for up to 6 months in an airtight container in a cool, dark place.

• Prep Time: 5 minutes
• Category: Baking
• Method: No-Cook
• Cuisine: Moroccan

Nutrition

• Serving Size: 1 tablespoon
• Calories: 20
• Sugar: 1
• Sodium: 1
• Fat: 1
• Unsaturated Fat: 1
• Carbohydrates: 3
• Fiber: 1
• Protein: 1

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