Moroccan Ras El Hanout (Spice Mix)
By Nasseh, http://www.food.com/

Ras el hanout is a spice mix from North Africa. It plays a similar role in North African cuisine as garam masala does in Indian cuisine. The name is Arabic for "head of the shop" (similarly to the English expression "top-shelf") and implies a mixture of the best spices the seller has to offer. Ras el hanout is used in many savory dishes, sometimes rubbed on meat or fish, or stirred into couscous or rice. The mix is generally associated with Morocco, although neighboring North African countries use it as well.

Popular Uses

• Tagines & Stews: Used as a primary seasoning for chicken, lamb, or vegetable tagines.
• Grains & Meats: Stirred into cooking liquid for couscous and rice, or rubbed onto grilled meats and lamb burgers.
• Marinades: Mixed with olive oil and lemon juice to create a wet rub.

There is no definitive composition of spices that makes up ras el hanout. Each shop, company, or family may have their own blend. The mixture usually consists of over a dozen spices, in different proportions, although some purists insist that it must contain exactly 12 items. Commonly used ingredients include cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, fenugreek, and dry turmeric. Some spices may be particular to the region, such as ash berries, chufa, grains of paradise, orris root, monk's pepper, cubebs, dried rosebud, fennel seed or aniseed, galangal, long pepper.

Ingredients may be toasted before being ground or pounded in a mortar and mixed together. Some preparations include salt or sugar, but that is generally not the accepted practice. Garlic, saffron, nuts or dry herbs are generally not included, as they are usually added to dishes individually, but some commercial preparations, particularly in Europe and North America, may contain them.

Key Moroccan Spices & Flavor Profile

• Earthy Base: Ground cumin, coriander, and sweet paprika provide a rich, savory foundation.
• Warming Spices: Cinnamon, ginger, cloves, nutmeg, and cardamom add subtle sweetness and depth.
• Color & Heat: Turmeric imparts a golden color, while cayenne pepper or black pepper introduces gentle heat.
• Floral Notes: Traditional blends may include rose petals, lavender, or saffron.
• Brown or coconut sugar- brings a subtle sweetness that helps balance out the other flavors.

Two recipes that use this spice mix:

Ras El Hanout Roasted Potatoes
Moroccan Ground Beef Kebab (Kefta)

Quick Substitution:

The Spice House suggests this as an easy substitution. It’s certainly not as complex as a typical ras el hanout recipe, but it will work if you’re in a pinch with recipes where ras el hanout is required. Some say Garam Masala could be used.

2 parts cumin
1 part ground Moroccan coriander seeds
1 part ginger
1 part cayenne pepper [smoked paprika?].

Ras El Hanout Recipe

2 teaspoons ground cumin
2 teaspoons ground coriander
1 1⁄2 teaspoons sweet paprika
2 teaspoons cinnamon
2 teaspoons ground ginger
2 teaspoons ground nutmeg
1 teaspoon cardamom powder
1 teaspoon ground allspice
1⁄2 teaspoon ground cloves
2 teaspoons turmeric
1 1⁄2 teaspoons ground black pepper
1 teaspoon cayenne pepper
2 teaspoons salt
1 1⁄2 teaspoons sugar (brown sugar?)

Mix all the spices together. Store in an airtight container.

Makes 8 tablespoons