Moroccan spice blend

    5 min

    In Morocco, this is known as Ras-el-hanout. Different regions will have their own versions but nevertheless, it's a great seasoning for chicken or lamb tagines.

    55 people made this

    Serves: 12 

    • 1 teaspoon salt
    • 1 teaspoon ground cumin
    • 1 teaspoon ground ginger
    • 1 teaspoon ground turmeric
    • 3/4 teaspoon ground cinnamon
    • 3/4 teaspoon freshly ground black pepper
    • 1/2 teaspoon ground white pepper
    • 1/2 teaspoon ground coriander seed
    • 1/2 teaspoon ground cayenne pepper
    • 1/2 teaspoon ground allspice
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon ground cloves

    Prep:5min  ›  Ready in:5min 

    1. Mix salt, cumin, ginger, turmeric, cinnamon, black pepper, white pepper, coriander, cayenne pepper, allspice, nutmeg, and cloves in a small bowl until evenly blended. Store in a jar or airtight container for up to 1 month.

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    Reviews in English (21)


    Ras el Hanout is different per region,everyone has their own blend. This one is great with the execption of the amount of cinnamon. I cut it back to 1/4 teaspoon and added 1/2 teaspoon cardamon and 1/4 ground bay and if you really want a kick 1/2 teaspoon of chinese 5 spice.  -  11 Mar 2010  (Review from Allrecipes US | Canada)


    This was really good. I used it in a lamb recipe from this website and it turned out great. I left the white pepper out bc I didn't have it on hand, but my dish didn't seem to miss it. Great combo of flavors.  -  16 Mar 2008  (Review from Allrecipes US | Canada)


    I had most of the ingredients already, so it was nice being able to make this combination. I did reduce the amount of cinnamon as someone else suggested to 1/4 tsp and (though I've never even had it before) and it was perfect to my tasing (and I love cinnamon) I think anything more would have overpowered the other spices. Also used cumin seed as I didn't have gound (or so I though- found some after!) I plan on making this spice in a big batch and give some for Xmas!  -  16 Oct 2011  (Review from Allrecipes US | Canada)