Ras el Hanout – Spice Mix

Ras el Hanout – Spice Mix

Ras el Hanout is a North African Cuisine alternative to The Indian Garam Masala. It is a regular ingredient in Moroccan Food. Ras el Hanout is translated as  ‘Head of the Shop’ and it implies that it is the best blend of all the crowned spices.

I absolutely love the stuff! It can be used for meats, fish, couscous, rice, and many other dishes. It has a lovely aroma and a little sprinkle helps to bring out the best in many dishes.

Thank you to my Lovely friend Riham for sharing her family’s Moroccan Recipe.

Scroll down for the Complete Recipe.

Ras el Hanout – Spice Mix

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How to make Ras el Hanout – Spice Mix Recipe at a glance:

• Dry roast the whole spices.
• Add to the grinder along with powdered spices.
• Grind to a powder and cool.
• Store in air-tight bottles.

Recipes using Ras el Hanout :

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Ingredients: Instead of whole spices, you can use ground, powdered spices if that is what you have on hand but they must be relatively freshly ground.

• 2 Tbsp Coriander seeds
• 1 Tbsp Paprika
• ¼ Tbsp turmeric powder
• ¼ Tbsp pimento  (powder) or smoked paprika
• ¼ Tbsp cayenne pepper
• ½ Tbsp cinnamon
• ¹/3 Tbsp cumin
• ¹/3 Tbsp cloves
• ¹/3 Tbsp ground ginger (dry)
• ¼ Tbsp black pepper
• ¹/8 Tbsp white pepper
• ¼ Tbsp nutmeg
• ¼ Tbsp aniseed
• ¼ Tbsp green cardamom
• ¼ Tbsp salt

Key Ingredients: Dry Spices Coriander, Paprika, turmeric, pimento, cayenne, pepper, cinnamon, cumin, cloves, dry ginger, black pepper, white pepper, nutmeg, aniseed, cardamom, salt

EAT AND TELL!!! Let us know if you tried –  Ras el Hanout – Spice Mix