Ras el hanout spice mix

Ras el hanout spice mix

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(4 ratings)

Takes 5 mins


Makes 1 small jar
A North African medley of fragrant spices to be used in tagines, as a marinade and much more - add rose petals for extra authenticity

Nutrition and extra info


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 2½ tbsp cumin seed
  • 2 tbsp coriander seed
    Coriander seeds

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 1 tbsp ground cinnamon or 1 cinnamon stick
  • 2 tsp ground ginger
  • 2 tsp black peppercorn
  • 1 tsp ground turmeric
  • ½ tsp cardamom pod (seeds from about 10 pods)
  • a good pinch of saffron (optional)



    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…


  1. Toast the whole spices in a small pan until they are aromatic and have turned a shade or two darker. Don’t be tempted to skip this stage, as it really enhances the flavours.

  2. Tip into a spice grinder (or use a pestle and mortar), then add the ready-ground spices and dried herbs if required, and crush to a fine powder. Store in a sealed jar for up to six months.

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Comments (1)

espargal's picture

I am fairly new to Moroccan cooking so cannot comment
on how authentic this recipe is. I looked at several recipes and they do vary
quite a lot in ingredients, I chose this one as I had the ingredients to hand. I have made
several dishes with it and they were delicious. So I am going to stick with this one ! It is difficult to find a ready made one where I live and I am more than happy with using this, also it is fun and satisfying to make.

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