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How To Make Ras El Hanout

Updated: Mar 21, 2022

Quite a handful of you lovely people has been asking about this awesome spice blend ever since I used it for my cottage pie. It originated from a North African country, Morocco. This is a super underrated spice blend packed fulla aromatics and flavors. It is a great rub for seared or roast meat. It is traditionally used in Morocco mainly for stews and tajines.

In closing it is a great spice blend to have on hand and please do not buy those expensive store-bought ones. Make this spice blend and it makes all the difference.



(Make 1/2 Cup)

  • Black Peppercorns, 1 TBSP

  • Allspice Berries, 1 TBSP

  • Cloves, 3

  • Green Cardamom, 3

  • Coriander Seeds, 1 TBSP

  • Cumin Seeds, 1 TBSP

  • Preferably True Cinnamon, 1 Inch

  • Nutmeg Freshly Grated, Pinch

  • Ginger Powder, 1 TSP

  • Turmeric Powder, 1 TSP

  • Smoked Paprika, 1 TSP

  • Cayenne, 1 TSP

  • Sea Salt, Pinch

  • Demerara Sugar, Pinch



  • Cast Iron Skillet / Pan

  • Spice Grinder



  1. Please visit my "How To Make Turmeric Powder" if you are intrigued about making your own.

  2. In a skillet over medium heat, add black peppercorns, allspice berries, cloves, green cardamom, coriander seeds, cumin seeds and cinnamon.

  3. Toast lightly until aromatic.

  4. Transfer into a spice grinder.

  5. Blitz until powder forms.

  6. Grate in nutmeg.

  7. Add in ginger powder, turmeric powder, smoked paprika, cayenne, salt & sugar.

  8. Give it another blitz.

  9. Transfer into a sterilized mason jar.

  10. Cover tightly and store in a dry cool place.

  11. I like to store my spices in the freezer so that they will last longer.


Recipe Video:

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