What Is Ras el Hanout?

North African cuisine is far from one-note: Morocco is famous for its fragrant tagines; Tunisian dishes are often punched up with fiery harissa; and in Algeria, slow-cooked couscous plates and stews take center stage. One thing that unites these varied food scenes is an iconic spice blend: ras el hanout. Literally translating to “head of the shop,” ras el hanout merges together the best spices a seller has to offer. Here’s everything to know about buying and using this dynamic spice blend in your cooking. 

What is ras el hanout? 

Ras el hanout is a North African spice and herb mix that can vary by region. Wherever it’s made, it has layers of earthy, sweet, and spicy flavors. 

“When I visit my local aatar [a Moroccan term for spice shop] my server will make ras el hanout from scratch,” says Lamiae Skalli, culinary director of Alma in Tangier, Morocco. ”The elements are dried and roasted before being ground together. It takes a lot of time, and sellers often vary the mix depending on what the buyer intends to use it for.” 

Malek Labidi, a Tunisian chef and author of the cookbook “La Table du Nord,” offers a similar observation. “The tradition of a server freshly preparing the mix for you earned the spice blend its name. Ras el hanout literally translates to ‘head of the shop’ — meaning the seller has used their knowledge to combine the best spices they have to offer,” Malek explains. “Recipes differ, and in Tunisia you may even hear the mix referred to as ‘tabel mfawah.’ The essential spices stay the same though, including cinnamon, ginger, coriander, cumin, nutmeg, black pepper, and turmeric.” 

What does ras el hanout taste like? 

“The base ingredients lend themselves to a toasty, earthy taste — the rest is up to the ingredients and proportions used,” Labidi explains.

In Tunisia, spicy flavors reign supreme; here, the composition of ras el hanout often includes chili peppers, hot paprika, fenugreek, and cayenne, resulting in an aromatic and fiery blend.

Skalli explains that in Morocco, ras el hanout is typically sweeter and slightly nutty. “We tend to make our mixes with more cardamom and star anise than other North African countries,” he says. “The result is a nutty, floral taste — it is actually one of the only times in Moroccan cooking that we would use traditionally Middle Eastern and Asian spices.” 

How to use ras el hanout

Traditionally, ras el hanout is used to season meat, fish, or vegetables. More often than not, meat is left to marinade in a mixture of ras el hanout and good-quality olive oil. When it comes to vegetable stews, the spice is added during the cooking process. 

“In Tunisia, it is also common to season plain couscous with the mix,” Labidi adds. “You have to be careful though, as if you add too much the spices can be quite overwhelming,” he warns, smiling.

“Mrouzia, a sweet and savory Moroccan tagine, relies on the mixture to provide the warm, earthy tones that the dish is famous for,” Skalli says. “Nowadays, people experiment with ras el hanout, sprinkling it on dips and soups for a more complex flavor profile.” 

Try adding ras el hanout to a Lamb and Butternut Squash Tagine or a Spiced Short Rib Tagine (it’s also used to flavor the couscous served alongside the latter). Beyond tagines, you can use ras el hanout in a luxurious pan sauce for pork chops, fragrant rub for spiced duck breasts or lamb sirloin roast, or even the basting mixture for your Thanksgiving turkey. 

“An old wives tale in Morocco also dictates that women should eat ras el hanout towards the end of their pregnancy,” says Skalli. “The blend is believed to induce a healthy labor.”

How to buy or make ras el hanout 

There are plenty of ras el hanout brands available in stores and online, including from Kalustyan’s and New York Shuk. But for a cost-effective mix, you might consider making it yourself or visiting a traditional spice shop. 

“If anyone happens to be in the [North African] region, I would recommend visiting a local aatar [spice shop] and asking a server to mix it for you themselves,” Skalli says. “Request a big bag and stock up for when you travel back home.” 

For those who want to try their hand at making the mix, start off with the core components: equal parts ground cinnamon, ginger, coriander, cumin, nutmeg, black pepper, and turmeric. For a sweet and slightly bitter combination, add cardamom, allspice, star anise, and/or cloves to taste. To create a spicier blend, add cayenne pepper and chili flakes to taste. Store in an airtight container in a cool, dry place like your pantry.