Ras el Hanout
Definition
Ras el Hanout is a traditional Moroccan spice blend associated with North African dishes such as couscous and tagines. It brings warm spice, gentle heat, and aromatic complexity to rice, meats, and vegetables.
Origin & History
Meaning “head of the shop,” Ras el Hanout refers to a spice seller’s signature blend. Recipes vary by region and spice merchant, often reflecting generations of craft. This version follows Moroccan inspiration prepared by a professional spice master.
Composition (Ingredients Overview)
Turmeric, Coriander, Allspice, Cinnamon, Chili, Pepper, Cardamom, Ginger, Cumin, Fennel, Nutmeg, Star anise, Orange peel, Fenugreek, Bay leaves.
Allergen Information
May contain traces of CELERY and MUSTARD.
Flavor Profile
Warm and layered: cinnamon, allspice and nutmeg contribute sweet spice; cumin, coriander and fennel add earthy, citrusy depth; chili and pepper provide gentle heat; cardamom and star anise bring aromatic lift; orange peel adds a subtle citrus note.
Culinary Uses
- Couscous and tagines with lamb, chicken or vegetables
- Rice dishes and grain bowls
- Lentil soups and chickpea stews
- Dry rubs or marinades (with oil or yogurt) for grilling or roasting
Dosage & Tips
Start with 1–2 teaspoons for 4 servings. Bloom the blend briefly in a little oil with aromatics to release its fragrance, then add liquids or grains. Adjust added salt to taste (salt is not listed among the ingredients).
Storage
Store in an airtight container, away from light and moisture. Use within 12 months for best aroma.
FAQ
Is Ras el Hanout very hot?
No—heat is moderate; the emphasis is on warm, fragrant spices.
Can it replace curry powder?
In many recipes it can, though the flavor profile is more North African with sweeter-aromatic notes.
When should I add it?
For stews and tagines, bloom early in fat; for finished dishes, a small pinch at the end refreshes aroma.