How To Make Ras El Hanout

Jump To Recipe

Jump To Video

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.

---

Ingredients:

(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

---

Equipment:

• Cast Iron Skillet / Pan

• Spice Grinder

---

Directions:

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: