Ras El Hanout is a complex, aromatic Moroccan spice blend. Most recipes include cardamom, nutmeg, anise, mace, cinnamon, ginger, various peppers, and turmeric, but 30 or more ingredients might be used.
Ras El Hanout's literal translation from Arabic is “head of the shop," meaning "the best (or top) of the shop." Some Moroccans use it in daily cooking, while others reserve it for specialty dishes such as Chicken Rfisa, Mrouzia or Couscous Tfaya.
Although Ras El Hanout is typically prepared by grinding together whole spices, dried roots and leaves, this recipe keeps things simple by using ground spices.
- 2 teaspoons ground ginger
- 2 teaspoons ground cardamon
- 2 teaspoons ground mace
- 1 teaspoon cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground coriander seeds
- 1 teaspoon ground nutmeg
- 1 teaspoon turmeric
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon ground anise seeds
- 1/4 teaspoon ground cloves
Blend all of the spices in a bowl. Transfer to a glass jar, and store in a dry, dark place.
Use Ras El Hanout to season tagines, stews, meat, poultry, fish and vegetables. It keeps well for several months.
