Ras El Hanout Spice Mix


ras el hanout is a north african spice and it's name translates loosely to "house blend". it can contain as many as 50 ingredients including rosebuds and spanish fly. this is a simple mix i'm submitting here. i've been lucky to be given some, but i'll be posting recipes using it, so thought others might like this recipe.it's apparently good for poultry, rabbit, pork, seafood eggs, vegetables, soups, tagines, braises, sautes, roasts, pastas, risotto and cooked pulses, it can also be mixed with flour to dust or coat food!!!

Time: 5 minutes


  • mix together , and store in an airtight jar

ras el hanout spice mix image

Number Of Ingredients: 12


  1. ground cumin
  2. ground ginger
  3. turmeric
  4. salt
  5. sugar
  6. fresh ground black pepper
  7. cinnamon
  8. ground coriander
  9. cayenne
  10. ground allspice
  11. ground fennel
  12. ground cloves


Ras el Hanout ( "top of the shop" ) is a spice mixture from Morocco that can contain anywhere from 10-100 different spices. After checking cookbooks & searching online I decided on this combination for this spice mix.

Recipe From food.com


Time 10m

Yield 8 tablespoons


  • Mix all the spices together.
  • Store in an airtight container.

Ras El Hanout - Moroccan Spice Mix image

Number Of Ingredients: 14


  • 2 teaspoons ground nutmeg
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons ground ginger
  • 2 teaspoons turmeric
  • 2 teaspoons salt
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons sugar
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon cardamom powder
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cloves


This spice mix is often called for in many Moroccan dishes.

Recipe From allrecipes.com

Provided by NATHALIE1

Time 5m

Yield 12


  • Mix salt, cumin, ginger, turmeric, cinnamon, black pepper, white pepper, coriander, cayenne pepper, allspice, nutmeg, and cloves in a small bowl until evenly blended. Store in an airtight container up to 1 month.

Ras el Hanout image

Number Of Ingredients: 12


  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon ground turmeric
  • ¾ teaspoon ground cinnamon
  • ¾ teaspoon freshly ground black pepper
  • ½ teaspoon ground white pepper
  • ½ teaspoon ground coriander seed
  • ½ teaspoon ground cayenne pepper
  • ½ teaspoon ground allspice
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves


This vibrant Moroccan spice blend includes cumin, ginger, cinnamon, coriander, and allspice-it's an excellent addition to lamb burgers or roasted chicken.

Recipe From epicurious.com

Yield Makes about 3 tablespoons


  • In a small bowl whisk together all ingredients until combined well. Spice blend keeps in an airtight container at cool room temperature 1 month.

Ras El Hanout image

Number Of Ingredients: 9


  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander seeds
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves


A "must" for nearly all Tagines, Couscous & North African recipes; I can always obtain it here in France but, as I list this in so many of my recipes I thought I would devise a "copycat" or cheat's spice mix which you can make up & have handy! It will be almost impossible to replicate this spice exactly as the orginal can contain up to 50 spices & very exotic ones such as rose petals, lavender, nigella & grains of paradise, but I have tried to incorporoate all the Traditional elements of this exotic mix, with spices that will be easily & readily available in most countries! Store it in an airtight & preferably dark tin/container, and in a cool & dry place; depending on the freshness of the spices you have used & your storage conditions, this should last for up to 6 months. You can buy this as Yellow or Red Ras-el-Hanout, I have made up the yellow version - it's the one I mainly use in my cooking! Please note - this is NOT a hot spice mix - but an aromatic & very fragrant one! If you want to "perk" it up a bit, add more cayenne pepper. I have added optional ingredients - spices which may be difficult to obtain, but if you have them, add them!! Would make a great gift too! Recipes that use Ras-el-Hanout are: Recipe #137530 Recipe #191946 and Recipe #176181

Recipe From food.com

Provided by French Tart

Time 10m

Yield 1 Jar, 6-8 serving(s)


  • Mix all the spice together in a large bowl and store them in an airtight container.
  • Store in a cool and dry place.
  • Depending on the freshness of the spices used & the storage conditions, this spice mix should last for up to 6 months.
  • Use in all Moroccan & North African dishes such as Tagines & Couscous; I also use this spice in preserving - recipes to be posted!
  • N.B. The cornflour acts as a stabiliser for this spice mix.

North African Ras El Hanout Spice Mix image

Number Of Ingredients: 18


  • 3 teaspoons ground cinnamon
  • 3 teaspoons ground cumin
  • 3 teaspoons ground turmeric
  • 2 teaspoons ground coriander
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cardamom
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1 teaspoon mace
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon ground celery seed
  • 1 teaspoon ground black pepper
  • 2 teaspoons cornflour
  • 1 teaspoon dried crushed rose petal
  • 1 teaspoon nigella seeds
  • 1/2 teaspoon anise seed
  • 1/4 teaspoon powdered saffron

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