Ras el Hanout Recipe (2024)

FAQs

What is ras el hanout made of? ›

The mixture usually consists of over a dozen spices in different proportions. Common ingredients include cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, fenugreek, and dry turmeric.

If you don't have time to make up a batch of Ras el Hanout or get to a spice shop to buy it, the best spices to use as a substitute are coriander, saffron, or a mixture of paprika, cumin, and ground ginger. If you want to use another spice blend in its place, baharat or garam masala are good choices.

The most traditional ways to use ras el hanout are as a seasoning for stews and tagines, like lamb and chicken, a rub for grilled meats, vegetables and fish, and to add a burst of flavour to couscous, rice and potatoes.

Some blends have as many as 35 different spices in them, but commonly Ras El Hanout includes paprika, cardamom, cumin, clove, cinnamon, coriander, nutmeg, aniseed, dried ginger, peppercorn and turmeric. Whole spices, dried roots and leaves are ground together.

The main difference comes down to a small nuance in earthy versus peppery spices, with ras el hanout taking on earthy note typical of yellow spices like turmeric and baharat boasting a sweet chili flavor reminiscent of red spices like paprika.

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.

Is ras el hanout the same as Lebanese 7 spice? No, ras el hanout is a Moroccan spice blend that differs from Lebanese 7 spice. Although they have several spices in common, ras el hanout usually has a much lengthier ingredient list and packs in more heat than Lebanese 7 spice.

Moroccan Harissa focuses on a more smoky, peppery flavour using less paprika and more acidic or citrus sweeteners like lemon juice, tomato paste and sweet red peppers. On the other hand, as I have illuminated, Ras el Hanout is a spice blend. The two are very different but they are both delicious.

Ras el hanout is a spice mix hailing from North Africa, and is most famously found in Morocco, Tunisia and Algeria. It's also sometimes known as mrouzia spice, as it's commonly used in a honey and lamb tagine with the same name.

Ras el Hanout is woody, pungent, and bitter, but it's also sweet because of the nutmeg, cinnamon, and cloves. And it's not spicy like you might think – just warm. Because of its strong flavours, it makes a great marinade or spice rub for meats, and it's traditionally used in tajines and stews.

Is ras el hanout the same as berbere? ›

Berbere and Ras el Hanout are two iconic spice blends from North Africa, known for their rich flavors and aromatic profiles. While both blends add depth and complexity to dishes, they each have distinct ingredients and culinary uses.

The ten spices that are the most important to Moroccan cuisine are: Cayenne (felfla), cinnamon (karfa), turmeric (quekoum), ginger (skinjbir), black pepper (elbezar), aniseed (nafaa), seaseme seeds (jinjelan), cumin (kamoon), paprika (felfla hlouwa), and saffron (zafrane).

Ras el hanout is used for savory dishes, as a meat or fish rub and it's also mixed with rice and couscous. Za'atar – This condiment is made with ground dried thyme, oregano, marjoram or some combination of toasted sesame seeds and salt. It is a generic term for a mixture of Middle Eastern herbs.