Ras el Hanout

  4.8 – 29 reviews  • Moroccan

Chicken with a Dijon-sherry sauce and parmesan breading.

Prep Time: 5 mins
Total Time: 5 mins
Servings: 12
Yield: 8 teaspoons

Ingredients

  1. 1 teaspoon salt
  2. 1 teaspoon ground cumin
  3. 1 teaspoon ground ginger
  4. 1 teaspoon ground turmeric
  5. ¾ teaspoon ground cinnamon
  6. ¾ teaspoon freshly ground black pepper
  7. ½ teaspoon ground white pepper
  8. ½ teaspoon ground coriander seed
  9. ½ teaspoon ground cayenne pepper
  10. ½ teaspoon ground allspice
  11. ½ teaspoon ground nutmeg
  12. ¼ teaspoon ground cloves

Instructions

  1. Mix salt, cumin, ginger, turmeric, cinnamon, black pepper, white pepper, coriander, cayenne, allspice, nutmeg, and cloves in a small bowl until evenly blended. Store in an airtight container for up to 1 month.

Reviews

Erik Meza
I can’t testify to the authenticity of this recipe since I’m not from the Middle East, but I have made this recipe a few times to put in a Moroccan lamb and white bean chili that my family LOVES, and it adds so much complexity and just plain good flavor. Plus I already have all of the ingredients in my spice cabinet, ready to go!
Luis Brown
I picked up some Ras El Hanout in Morocco and this spice mix tastes better. I used paprika instead of cayenne and only 1/4 of cinnamon. Thanks for the recipe!
Thomas Bowen
Delicious! I made it to use in a vege stew. I left out the white pepper (didn’t have any) and added 1 tsp smoky paprika. I did not notice the cinnamon as overwhelming.
Melissa Peterson
It adds depth to the flavor of meatballs.
Megan Allen
Omitted cayenne pepper, white pepper and reduced black pepper
Jordan Garner
I didn’t have enough cumin so I used what I had (about 1/2 teaspoon). It was still good.
Christopher Arellano
Good on everything
Samuel Richmond
Easy to assemble, delicious!
Mary Franco
I needed 3 tablespoons of this spice for a Moroccan Stew I was making. I had all ingredients but the allspice, so I just added a little more cinnamon, cloves. Otherwise used the recipes proportions. Delicious! I will use it for grilled, broiled, baked or even simmered crock-pot meats.
Derek Walker
I cannot wait to find out all of things I can make with it. I love the subtle mixture of flavors when I put it with sweet potatoes, onions, and celery as the base for a Sweet Potato and Pecan salad. Yumm!
Andrew Palmer
Great recipe, thanks
Terri Hill
I followed this to the letter and found it great! Perhaps the other ingredients in my recipe toned down the cinnamon but I didn’t find it stood out. A couple of years ago I discovered the joy of Moroccan cooking when I saw a tagine pot in a local kitchenware shop. I bought it for my wife and then another the following Christmas and use this spice blend almost exclusively (as well as the tagine pots)! Haven’t had a disappointed diner yet and have used it on lamb, chicken, beef, and moose (my favourite as the spices adapted very well to tone down the gaminess).
Gregory Nelson
I followed this to the letter and found it great! Perhaps the other ingredients in my recipe toned down the cinnamon but I didn’t find it stood out. A couple of years ago I discovered the joy of Moroccan cooking when I saw a tagine pot in a local kitchenware shop. I bought it for my wife and then another the following Christmas and use this spice blend almost exclusively (as well as the tagine pots)! Haven’t had a disappointed diner yet and have used it on lamb, chicken, beef, and moose (my favourite as the spices adapted very well to tone down the gaminess).
Denise Shepherd
Great spice blend. I used it on popcorn with dried apricots, dates and almonds. I didn’t use as much cinnamon after reading other reviews. I only used 1/4 teaspoon instead of 3/4 teaspoon. I also didn’t have any turmeric so I used curry powder instead but only at 1/2 teaspoon.
Stephen Strickland
This is a nice blend. I added extra cayenne and eased back on the cinnamon. Thank you for the recipe.
Todd Middleton
Made this to use in a Moroccan Lamb recipe found on Allrecipes.com and it was very, very good! (We left out the white pepper but I don’t think it mattered.)
Raven Jones
Tasted great with the Casablanca Chicken I made for dinner
Ryan Meyer
delicious spice blend. I’m sure much better than the pre-made kind.
Alicia Lewis
I followed other reviewers’ advice and only used 1/4 teaspoon of cinnamon. Amazing spice blend to use for many recipes that need a Moroccan twist!
Stephen Collins
Perfect! I used it on chicken served with green herb rice. Completely delicious!
Dennis Conley
I had most of the ingredients already, so it was nice being able to make this combination. I did reduce the amount of cinnamon as someone else suggested to 1/4 tsp and (though I’ve never even had it before) and it was perfect to my tasing (and I love cinnamon) I think anything more would have overpowered the other spices. Also used cumin seed as I didn’t have gound (or so I though- found some after!) I plan on making this spice in a big batch and give some for Xmas!

 

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