How to make ras el hanout

How to make ras-el-hanout

There is no one recipe for ras-el-hanout, a lovely pungent spice mix, packed with strong Indian aromas of cinnamon, cloves, and ginger combined with local African roots and the delicate, perfumed notes of rosebuds. Every family has its favorite blend. Some of the spices are available only in the Maghreb, so if your tagine recipe calls for this flavoring your easiest solution is to select one of the ready-prepared spice mixes available in Middle Eastern and African stores.


  • 1 teaspoon black peppercorns
  • 1 teaspoon cloves
  • 1 teaspoon aniseeds
  • 1 teaspoon nigella seeds
  • 1 teaspoon allspice berries
  • 1 teaspoon cardamom seeds
  • 2 teaspoons ground ginger
  • 2 teaspoons ground turmeric
  • 2 teaspoons coriander seeds
  • 2 pieces mace
  • 2 pieces of cinnamon bark
  • 2 teaspoons dried mint
  • 1 dried red chilli
  • 1 teaspoon dried lavender
  • 6 dried rosebuds, broken up

Makes about 4–5 tablespoons


How to make ras-el-hanout

  1. Using a mortar and pestle, or an electric blender, grind together all the spices to form a coarse powder. 
  2. Stir in the lavender and rose petals and tip the mixture into an airtight container.
  3. You can store this spice mix for up to 6 months if you keep it in a cool cupboard and well away from direct sunlight.

Post a Comment