Go Back
–+ servings
Taste of Maroc logo
Image showing dry spices used to make ras el hanout at the base of a brass mortar and pestle.
4.89 from 9 votes

Ras el Hanout Recipe - Fez Variation

Ras el Hanout literally means "head of the shop" in reference to the best what our 'attar (spice seller) has to offer. This blend of fragrant and warm spices is rarely used in Fassi cooking (from Fez), but more often in other regions of Morocco. As such, the type of spices and the quantity differs from one region to another. 
Since most cooks outside of Morocco won't have access to all of the spices and aromatics typically used, my recipe calls for a smaller list of elements more likely to be found in US and UK supermarkets and ethnic shops. Here is a suggestion of a homemade Ras el Hanout.
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: Spices and Condiments
Cuisine: Moroccan
Yield: 8 tablespoons
Calories: 35kcal
Author: Nada Kiffa | Taste of Maroc

Ingredients

Whole Spices

  • 1 whole nutmeg
  • 1/2 oz. aniseed
  • 1/2 oz. fennel seeds
  • 1/2 oz. cassia cinnamon, or equivalent in ground cinnamon
  • 1/2 oz. cubeb
  • 1/2 oz. allspice
  • 1/2 oz. ash berries, omit if it's difficult to find
  • 1 star anise
  • 2 whole cloves

Other Spices and Herbs

  • 3 pods cardamom
  • 1/2 oz. dried turmeric root
  • 1/2 oz. ground ginger
  • 1/2 tsp saffron threads
  • 1/2 oz. rose petals from dried rose buds, Damascus or Dades roses
  • 1/4 oz. dried galangal
  • 1/2 long pepper, omit if it's difficult to find
  • 1/4 oz. white peppercorn
  • 1/4 oz. black peppercorn
  • 1/2 oz. guinea peppercorn, omit if it's difficult to find
  • 1/2 oz. mace
  • 1/2 oz. lavender
US Customary - Metric

Instructions

  • Preheat the oven to 338° F (170° C). Toast the spices listed under "Whole spices" for 8 minutes. Set aside to cool.
  • In a coffee or spice grinder, blend the cooled spices to a gritty texture. 
  • Add the rest of the ingredients and blend the whole mix to a fine powder. Sieve and only keep the fine powder.
  • Keep the Ras el Hanout in a sealed jar away from the light for 3 to 6 months.

Notes

  • It's practically impossible to find a spice seller who's willing to share his recipe for Ras el hanout, so the recipe posted here is a suggestion. 
  • It's essential to use the freshest spices possible that have not been lingering in your kitchen for months. When finished mixing the spice blend, store it in an airtight glass jar and place it in a dark place.
Serving: 1tbsp | Calories: 35kcal | Carbohydrates: 7g | Sodium: 3mg | Potassium: 108mg | Fiber: 2g | Vitamin A: 20IU | Vitamin C: 1.4mg | Calcium: 48mg | Iron: 1.7mg

Nutrition information is provided as a courtesy and is only an estimate obtained from online calculators. Optional ingredients may not be included in the nutritional information.

Did you try this recipe? We'd love to know!Mention @tasteofmaroc or tag #tasteofmaroc!