How to Make Ras El Hanout
If you’ve been around here for a minute, you know I’m all about those deep, layered flavors that make you stop and say, “Wait, what is in this?” Well, friends, let me tell you about the king of that whole vibe: Ras El Hanout.
This isn’t just a spice mix; it’s a whole mood. It’s what transforms a simple stew or a basic roast into something truly unforgettable. The name itself translates to “head of the shop” in Arabic, which is basically the spice merchant’s way of saying, “Here is the absolute best I have to offer.” And honestly, that’s exactly what it is a beautifully complex, perfectly balanced blend.
Sure, you could buy it pre-made, but where’s the fun in that? Making it yourself means you get the freshest, most aromatic blend possible, and you can tweak it to be exactly what your soul (and your tagine) craves.
So, let’s get into the nitty-gritty of How to Make Ras El Hanout, the homemade way.
Why Go Homemade? (Because Fresh is Best!)
A store-bought jar is convenient, I’ll give it that. But the minute you toast and grind your own whole spices, you’ll understand. The aroma alone will transport you. When you make it yourself, you’re unlocking essential oils that have been dormant. This isn’t just an ingredient; it’s a sensory experience.
Plus, no two Ras El Hanout recipes are the same—it’s a personal expression! Some blends are heavy on the floral notes with rose petals, while others lean into the warm heat of ginger and pepper. This is your chance to play Spice Alchemist.
My Signature, Can’t-Go-Wrong Ras El Hanout Recipe
If you’ve been around here for a minute, you know I’m all about those deep, layered flavors that make you stop and say, “Wait, what is in this?” Well, friends, let me tell you about the king of that whole vibe: Ras El Hanout.
This isn’t just a spice mix; it’s a whole mood. It’s what transforms a simple stew or a basic roast into something truly unforgettable. The name itself translates to “head of the shop” in Arabic, which is basically the spice merchant’s way of saying, “Here is the absolute best I have to offer.” And honestly, that’s exactly what it is—a beautifully complex, perfectly balanced blend.
Sure, you could buy it pre-made, but where’s the fun in that? Making it yourself means you get the freshest, most aromatic blend possible, and you can tweak it to be exactly what your soul (and your tagine) craves.
So, let’s get into the nitty-gritty of How to Make Ras El Hanout, the homemade way.
Why Go Homemade? (Because Fresh is Best!)
A store-bought jar is convenient, I’ll give it that. But the minute you toast and grind your own whole spices, you’ll understand. The aroma alone will transport you. When you make it yourself, you’re unlocking essential oils that have been dormant. This isn’t just an ingredient; it’s a sensory experience.
Plus, no two Ras El Hanout recipes are the same—it’s a personal expression! Some blends are heavy on the floral notes with rose petals, while others lean into the warm heat of ginger and pepper. This is your chance to play Spice Alchemist.
My Signature, Can’t-Go-Wrong Ras El Hanout Recipe
This recipe is my favorite starting point—it’s warm, earthy, slightly sweet, and has just a whisper of heat. It uses common spices you probably already have, so no hunting down obscure roots (unless you want to, of course!).
How to Use Ras El Hanout Spice?
So, you have a gorgeous, fragrant jar of the “best of the shop”, now what?
- The Classic Tagine: This is its natural habitat. Use 2-3 tablespoons when braising lamb, chicken, or vegetables.
- A Simple Rub: Mix it with a little olive oil, salt, and pepper, and rub it generously all over a chicken before roasting. Trust me, the skin will be insane.
- Roasted Veggies: Toss cauliflower, carrots, or sweet potatoes with olive oil and a tablespoon of Ras El Hanout before roasting. It caramelizes beautifully.
- Morning Wake-Up: I’ve even seen people mix a tiny pinch into their coffee grounds before brewing. Don’t knock it ’til you try it!
Seriously, this spice mix is the key to unlocking a whole new level of warmth and complexity in your cooking. Get grinding, my friends—your kitchen (and your dinner guests) will thank you.
How will you use your fresh, homemade Ras El Hanout first? Let me know in the comments!
Ras El Hanout Recipe
Equipment
- Small Skillet or Pan (for toasting)
- Spice Grinder (or clean coffee grinder)
- Mortar and Pestle (optional, as an alternative grinder)
- Small Mixing Bowl
- Whisk or Small Spoon
- Measuring Spoons
- Airtight Storage Jar
Ingredients
- 2 Tablespoons Ground Ginger
- 2 Tablespoons Ground Turmeric
- 1 Tablespoon Ground Cinnamon
- 1 Tablespoon Ground Cumin
- 1 Tablespoon Ground Coriander
- 1 Teaspoon Ground Cardamom
- 1 Teaspoon Ground Nutmeg
- 1 Teaspoon Ground Allspice
- 1 Teaspoon Black Pepper freshly ground
- 1/2 Teaspoon Ground Cloves
- 1/2 Teaspoon Cayenne Pepper
- 1/2 Teaspoon Ground Mace
- 1/2 teaspoon Fennel Seeds
Instructions
- If you’re using whole spices (like coriander seeds, cumin seeds, or cardamom pods), dump them into a dry, small skillet over medium heat. Toast them for about 2-3 minutes, stirring constantly until they are intensely fragrant—but do not let them burn! This wakes up the flavor. Let them cool completely.
- Grind them into a fine powder using your spice grinder or a mortar and pestle.
- In a small bowl, combine all your ground spices (the pre-ground ones and the ones you just ground). Use a whisk to really get everything incorporated.
- Transfer the finished blend to an airtight container. A small mason jar or a repurposed spice jar works perfectly.