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Ras Al Hanout

This recipe for Ras al Hanout is from Greg Malouf’s “Moorish” cookbook – if you don’t have this book you should add it to your collection. I have included it here purely because I use this spice mix in other recipes later in the site. Ras al Hanout is a spice blend of Moroccan origin and can be used in many dishes, including soups and tagines. Ras al Hanout goes well with rice and couscous.


  • 1 tspn of cumin seeds
  • 1 tspn of coriander seeds
  • 6 cardamom pods (seeds only)
  • 1/2 tspn of black peppercorns
  • 2 tspns of sweet paprika
  • 1 tspn of cinnamon powder (one stick, ground up, generally gives a teaspoon, or for a more aromatic version use Dutch Cinnamon)
  • 1 tspn of turmeric
  • 1 tspn of chilli powder or cayenne pepper
  • 1 tspn of salt (preferably freshly ground sea salt)
  • 1/2 tspn of sugar (dark molasses or palm sugar works well)
  • 1/2 tspn of allspice (also known as pimento)
  • 3 cloves
  • 1/4 tspn of caraway seeds
  • 1/4 tspn of anise seeds



Dry fry each of the seeds (cumin, coriander, cardamom, peppercorns, caraway, anise and cloves) separately in a small pan. Move the cooked spices to a mortar and pestle and grind together. Combine all ingredients in a small crucible.


Store in a tightly sealed container in a dark place.

I find 1 to 1.5 teaspoons of this spice mix is plenty for a large stew.


Moorish – Flavours from Mecca to Marrakash”: http://www.amazon.com/exec/obidos/ASIN/1876719982/vikingshomeip-20
Authors: Greg and Lucy Malouf
ISBN: 1-876719-98-2
Published: “Hardie Grant Books”: http://www.hardiegrant.com.au/ , 2001

posted to Moorish,Recipes @ 6:25 am

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