A versatile North African mix of fragrant spices is traditionally used in Moroccan tagines, but there are so many different ways to use Ras el Hanout, that I would go as far as calling it an extremely versatile spice mix.
Whilst you can get Ras El Hanout in most supermarkets, it is just as easy to make your own with spices that you’d often find in your own cupboard. There are so many different variations of Ras El Hanout that it is difficult to find that one ‘authentic’ recipe, so I would encourage experimenting with both quantities and different spices. For example, adding dried rose petals, saffron and/or cardamom.
For this spice mix recipe, I used a variety of ground spices, however, I am a true believer that there’s something magical about grinding your own. If you have whole cardamom pods, cumin and coriander seeds and a cinnamon stick, all the better. Get that spice mill or a pestle and mortar out and fill your kitchen with freshly ground spice fragrance…
I love to cook with Ras El Hanout. Here’s some inspiration on what you could be making for dinner:
Ras El Hanout Spice Mix
- 2 tbsp ground cumin
- 2 tbsp ground coriander
- 1 tbsp ground cinnamon
- 1 tsp ground turmeric
- 2 tsp ground ginger
- 1 tsp ground allspice
- 1 tsp ground black pepper
- Just mix all the spices together well. You may need to sift them together, if some of your spices are in clumps.
- Store in a sealed jar or air tight container.