Ras El Hanout Spice Mix

Ingredients

• 2 tbspground cumin
• 2 tbspground ginger
• 1 tbspground coriander
• 1 tbspcayenne pepper
• 1 tbspground allspice
• 1 tbspground turmeric
• 1 tbspground cinnamon
• 2 tspground black pepper
• 1 1/2 tspground cloves

Instructions

1. 1

   Mix the spices

   Put all the spices into a small jar, close it and mix until evenly combined.

What is ras el hanout?

Ras el hanout is a spice blend used across several countries in North Africa. Its name is often translated as “head of shop” or “top shelf”, referring to a shop’s finest spices.

There is no single definitive recipe: blends vary between shops, restaurants and families. This version brings together earthy cumin and turmeric, warming ginger and cinnamon, and a lively kick from cayenne and black pepper.

Nutrition and macros by portion

The nutrition label shows one serving as written: 20 calories, 1g protein, 4g carbs, 1g fat.

The stated per-serving nutrition is for the spice mix itself; the spices contribute most of its carbohydrates, with a smaller amount of fat and protein. To make a meal more balanced, pair a dish seasoned with the blend with a source of protein and vegetables.

How this blend comes together

Warm spices: cumin, ginger, cinnamon, allspice and cloves give the mix its rounded, aromatic character.

Bright notes: coriander and turmeric add their own earthy flavours, while cayenne and black pepper bring heat. Combining them in measured amounts makes a useful starting blend that you can tailor next time.

Mixing evenly

A small jar makes mixing straightforward: add every ground spice, secure the lid and shake well. If any spices are clumped, break them up with a clean, dry spoon before sealing.

Adjusting the flavour

Heat: cayenne is the most direct source of chilli heat in this blend. For a milder mix, reduce it when you make the recipe, rather than trying to pick it out afterwards.

Balance: taste the blend by smelling it first, then adjust the proportions in a future batch. Keep changes modest so no single spice overwhelms the others.

Using the spice mix

Stir ras el hanout into soups, stews, marinades or a rub for meat and vegetables. Add it gradually and taste as you go, since the amount needed depends on the dish and your preference.

Serving ideas

Use the blend to season roasted vegetables, lentils or chickpeas, or mix it into a marinade with oil. Serve a spiced main alongside grains and vegetables for a more rounded plate.

Recipe notes & tips

• Use clean, completely dry utensils so moisture does not get into the jar.
• Shake the sealed jar again just before using the blend.
• Label the jar with the name and date you mixed it.
• Start with a small amount when seasoning a dish, then add more to taste.
• Keep the spice mix away from heat and direct sunlight.

Variations

• Milder heat: use less cayenne when mixing the spices.
• More peppery: increase the black pepper slightly for a sharper finish.
• Cumin-forward: add a little extra cumin for a deeper earthy note.
• Fresh batch: make a smaller quantity if you would rather mix spices more often.
• Personal blend: adjust the proportions to match the flavours you enjoy.

Common mistakes to avoid

• Uneven mixing: shake the closed jar thoroughly so the spices are distributed throughout.
• Damp utensils: use a dry spoon to prevent moisture entering the mix.
• Too much heat: reduce the cayenne before combining the spices.
• Adding too much to a dish: season gradually and taste between additions.
• Storing near the cooker: keep the jar in a cool, dark cupboard instead.

How to store

Keep the blend in a tightly closed, dry jar in a cool, dark cupboard. For the best aroma, make a fresh batch when the spices begin to smell less fragrant.

Frequently asked questions