|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 0g||0%|
|Dietary Fiber 0g||1%|
|Total Sugars 0g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Ras el hanout is a complex, aromatic spice blend that's famously associated with Moroccan cuisine. If you're lucky enough to go to this beautiful country, ras el hanout should be on your list of foods to bring back from Morocco. The literal translation of ras el hanout from Arabic to English is “head of the shop," but in reality, it means "top shelf," both terms implying that this is the very best offering in a spice shop. Due to its liberal use in mrouzia, a lamb and honey dish with intense seasoning, ras el hanout is also sometimes called mrouzia spice. Some are spicy and some have no heat at all. If you make your own blend, you can control the heat.
No two versions of this spice blend are the same, so when sampling ras el hanout from different sources, you'll notice slight flavor variations. At its core, the spice blend isn't intrinsically spicy unless you intentionally add this flavor profile. Most recipes include cardamom, nutmeg, anise, mace, cinnamon, ginger, various peppers, and turmeric—at times a total of 30 or more ingredients might be used in varying quantities. Some blends could add up to 80 spices, so the beauty of the spice lies in a fluid recipe but also in personal preferences.
The blend is typically prepared by grinding together whole spices, dried roots, and leaves. This recipe, however, keeps things extra simple by using ground spices you may already have at home. If you'd like to try making a lengthier, more complex and robust version, try using whole spices instead for a bolder and deeper flavor. Note that relatively few Moroccans use this spice blend in daily cooking; instead, the majority reserve it for specialty dishes.
Click Play to See This Easy Ras el Hanout Recipe Come Together
2 teaspoons ground ginger
2 teaspoons ground cardamom
2 teaspoons ground mace
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground coriander
1 teaspoon ground nutmeg
1 teaspoon ground turmeric
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground anise seed
1/4 teaspoon ground cloves
Gather the ingredients.
Place all of the spices into a bowl and stir to combine evenly.
Transfer the spice mix to a glass jar and store it in a dry, cool place away from heat and sunlight for up to six months. Enjoy it in your favorite meat, tagine, and stew recipes.
How to Use Ras El Hanout
Here are some ideas on how to use ras el hanout:
- Use the spice mix as desired to season tagines, with lamb or fish.
- Rub it on the outside of your favorite meats—ideal for seasoning roast beef, pork, chicken, or to mix in ground meat to make delicious bison, turkey, or lamb patties or meatballs.
- Use it on steaks, chicken breast, ribs, and vegetables that are meant to go on the grill.
- Sprinkle the mix on roasted vegetables, or add it into stews or soups.
- Mix it in with full-fat Greek Yogurt, labneh, or sour cream, to make a dip for crudités, kebabs, or fried foods.
Is Garam Masala the Same as Ras El Hanout?
Garam masala, an aromatic spice blend of Indian origin is sometimes confused with ras el hanout. While they are both carefully curated spice blends, and equally delicious, they are not the same and cannot be used interchangeably. Although they can share common spices in the mix, ras el hanout has a vast number of these, whereas garam masala has fewer spices.
So even if they could have similarities, depending on the blend, ras el hanout is meant to give a Northen African flavor to your meal, whereas garam masala is intended for recipes of Indian origin.