Ras el Hanout

A Moroccan blend used to season many different North African dishes from vegetables to tagines to fish. 

Yield: Makes 3 tbsp

Ras el Hanout


  • 1 tsp ground coriander
  • 1 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1/2 tsp ground allspice
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground cumin
  • 1/2 tsp Spanish paprika
  • 1/2 tsp turmeric
  • 1/2 tsp freshly ground pepper
  • 1/4 tsp cayenne pepper
  • 1/4 tsp nutmeg
  • Pinch saffron threads


  1. Combine ground coriander and ground ginger. Add cinnamon, allspice, cardamom, cumin, Spanish paprika, turmeric and freshly ground pepper. Add cayenne pepper and nutmeg. Add a pinch of saffron threads, if desired. Store in an airtight container in a cool dry place. Use as directed in recipe or as a rub on pork, lamb or chicken.