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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Ras Al Hanout
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1 teaspoon cayenne pepper
- 1 teaspoon turmeric
- 1 teaspoon smoked paprika
- 2 teaspoon salt or omit salt the food directly
- 3/4 teaspoon ground black pepper
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground Nutmeg
- 1/4 teaspoon ground cardamom
- 4 strands saffron (optional)
Mix together all ground spices, and store for up to 4-6 weeks.