Recipe For Ras El Hanout

I first came across the name of this spice blend in a quiz posted by PinkPolkaDot. As I like to make all my own spice blends I gave this a go. According to my cooking Moroccan each spice shop has its own ras el hanout which translates to ‘shopkeepers choice’ or ‘top of the shop’. This mixture may contain as few as 10 or as many as 26 different  ground spices, depending on the whim of the shopkeeper. This recipe is a simplified version.

Ras El Hanout Chicken
Ras El Hanout Chicken

Ras El Hanout
  • ½ teaspoon ground cloves
  • ½ teaspoon cayenne pepper
  • 2 teaspoons ground allspice
  • 2 teaspoons ground cumin
  • 2 teaspoons ground ginger
  • 2 teaspoons turmeric
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons ground cardamom
  • 3 teaspoons ground coriander
  • 3 teaspoons ground cinnamon
  • 2 freshly grated nutmegs or 1½ tablespoons ground nutmeg
  • 1 star anise
  • 1 teaspoon dried rosemary
  • 1 teaspoon fenugreek seeds
  • 3 small rosebuds
  • ¼ teaspoon lavender petals
  1. combine all of the ingredients into a bowl and mix thoroughly
My Notes
you can add dried thyme, mace, paradise (melegueta pepper), orris root, cubeb pepper, belladonna


Click on the links for conversions and notes.
Lavender and Lime Signature

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14 thoughts on “Recipe For Ras El Hanout

  1. Sounds heavenly!
    🙂 Mandy

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    1. it is a lovely spice blend to cook with 🙂

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  2. Was wondering what ra el hanout was in your lamb recipe. Now I know thanks!

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    1. my pleasure – and I know, I still have to look in my fridge to see which wine I used 🙂

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  3. Must remember to bring you the Annie Hawes book about Morocco when I come in Feb!

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    1. sounds great 🙂 thanks xox

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