I call Ras al Hanout the Moroccan version of Indian Garam Masala–a ubiquitous spice blend that can be used on meats and vegetables to grill, braise, stew, or air fry.
There are probably as many Ras Al Hanout recipes as there are people who make it. Much like Indian Garam Masala, families have their own ways of making Ras Al Hanout.
WHAT IS RAS AL HANOUT?
It is a blend of the best spices in the house–sort of like ordering a Top Shelf Margarita. It means “head of the shop” or the best spices available.
HOW TO USE RAS AL HANOUT:
Ras el Hanout is a spice blend, that combines aromatics spices and sweet spices into one melange that keeps ou from having to reach for several different spices when you cook.
You can use it in marinades, as a rub, as a seasoning in many dishes like stews and tajines. I also use it to air fry vegetables.
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- 1 teaspoon (1 teaspoon) Ground Cumin
- 1 teaspoon (1 teaspoon) Ground Coriander
- 1 teaspoon (1 teaspoon) ground ginger
- 1 teaspoon (1 teaspoon) Cayenne
- 1 teaspoon (1 teaspoon) Turmeric
- 1 teaspoon (1 teaspoon) Smoked Paprika
- 2 teaspoon (2 teaspoon) Salt, or omit salt the food directly
- 3/4 teaspoon (0.75 teaspoon) Ground Black Pepper
- 1/2 teaspoon (0.5 teaspoon) Ground Cinnamon
- 1/2 teaspoon (0.5 teaspoon) Ground Allspice
- 1/4 teaspoon (0.25 teaspoon) Ground Cloves
- 1/4 teaspoon (0.25 teaspoon) Ground Nutmeg
- 1/4 teaspoon (0.25 teaspoon) Ground Cardamom
- 4 strands Saffron Strands, (optional)
- Mix together all ground spices, and store for up to 4-6 weeks.