Ras El Hanout | Moroccan Spice Blend

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
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Ras El Hanout

Recipe Category: Spice Blend
All Rights Reserved: An original recipe from Lavender and Lime


  • 2.5 mls ground cloves
  • 2.5 mls cayenne pepper
  • 10 mls ground allspice
  • 10 mls ground cumin
  • 10 mls ground ginger
  • 10 mls turmeric
  • 10 mls freshly ground black pepper
  • 10 mls ground cardamom
  • 15 mls ground coriander
  • 15 mls ground cinnamon
  • 2 freshly grated nutmegs or 22.5mls ground nutmeg
  • 1 star anise
  • 5 mls dried rosemary
  • 5 mls fenugreek seeds
  • 3 small rosebuds
  • 1.25 mls lavender petals


  • combine all of the ingredients into a bowl and mix thoroughly


you can add dried thyme, mace, paradise (melegueta pepper), orris root, cubeb pepper, belladonna

Do not be intimidated by the ingredient list. Most of these spices are standard pantry items. And if you do not have something, just leave it out. I often do not have ground cloves at home but it is easy to make your own using whole cloves. Just be sure to toast the cloves before you grind them. And make sure you use a spice grinder that is not used for coffee! Otherwise your coffee will be tainted. If you do not like spicy blends then leave the cayenne pepper out. And if you prefer your food on the hotter scale, then add more.


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