How To Make Ras El Hanout

Updated: Mar 27

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

  • All Spice Berries, 1 TBSP

  • Cloves, 3

  • Green Cardamom, 1 Pod

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

  2. Toast lightly until aromatic.

  3. Transfer into a spice grinder.

  4. Blitz until powder forms.

  5. Grate in nutmeg.

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

  7. Give it another blitz.

  8. Transfer into a sterilized mason jar.

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

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

Recipe Video:

7 views0 comments

Recent Posts

See All