Ras el hanout is a mixture which often includes up to 40 different spices, while some blends claim to include over 100. Literally translated, ras el hanout means top of the shop, suggesting that the spice blend is the best and finest thing a consumer can buy from the merchants.

Overall, the spice mix should be aromatic, warm, sharp, and slightly pungent, including some common, and some unusual ingredients such as dried lavender, caraway, galangal, a variety of peppers, dried rosebuds, and Japanese white ginger. Sometimes, ras el hanout can even contain hashish or a Spanish fly.

It is quite versatile, so it can be rubbed into meat or stirred into rice dishes, and it is especially significant for giving the spicy and sweet aromas to the famous Moroccan tajines. Although each spice blend varies and no particular spice will stick out of the blend, when working together, ras el hanout gives serious flavor and punch to a number of dishes.

Ingredients

• 1 tsp Allspice
• 1 ½ tsp Cardamom, ground
• 1 tsp Cayenne
• 2 tsp Cinnamon
• 1 tsp Cloves, ground
• 2 tsp Coriander seeds
• 1 ½ tsp Paprika
• 2 tsp Red pepper flakes
• 2 tsp Salt
• 1 tsp Turmeric, ground
• 1 ½ tsp Ginger, ground
• 2 tsp Cumin seeds
• 2 tsp Rose petals, dried

Method

1. Gather the ingredients.
2. Place all of the spices into a rosting pan and stir to combine evenly.
3. Ground finely after cooling down.
4. Transfer the spice mix to a glass jar and store it in a dry, cool place away from heat and sunlight for up to six months. Enjoy it in your favorite meat, tagine, and stew recipes.