Ras el Hanout —
the best of the shop
A Moroccan spice blend. Made with intention.
Ras el Hanout means “the best of the shop”. Not “a good blend”. The best. That wasn’t marketing — that was how a Moroccan spice merchant built his reputation. Every vendor had his own version. Sometimes twenty spices. Sometimes more. Always unique.
This is mine.
Ras el Hanout — Moroccan Spice Blend
Ingredients
- 2 tbsp Ground cumin
- 2 tbsp Ground coriander
- 1 tbsp Paprika
- 1 tbsp Ground cinnamon
- 1 tbsp Ground turmeric
- 2 tsp Ground ginger
- 2 tsp Ground cardamom
- 1 tsp Ground allspice
- 1 tsp Ground nutmeg
- 1 tsp Black pepper, freshly ground
- ½ tsp Ground cloves
- ½ tsp Cayenne pepper
- 1 tsp Sea salt
Method
- Check that all spices are fresh and aromatic — old spices mean a flat blend.
- Add all ingredients to a wide bowl: cumin, coriander, paprika, cinnamon, turmeric, ginger, cardamom, allspice, nutmeg, black pepper, cloves, cayenne and sea salt.
- Mix thoroughly until the colour and texture are completely even throughout.
- Taste a small pinch and adjust the cayenne to your preference.
- Transfer to a clean, airtight spice jar. Store in a cool, dark and dry place for up to 12 months.
Tips & notes
- Add extra cinnamon for a warmer, sweeter flavour profile.
- Double the cayenne for more heat — it can take it.
- Stir a tablespoon into olive oil for a quick, effortless marinade.
- Wonderful in tagines, stews, roasted vegetables and grilled chicken.
- Make a double batch. You’ll use it faster than you think.
- Pack a small jar for camping or travel — instant depth of flavour anywhere.
Origin
Where every spice has a story
Morocco sat at the crossroads of everything. Africa, the Middle East, Asia — the trade routes converged here, and with them, the spices. Cumin from the south. Cardamom from the east. Cinnamon, ginger, cloves. Each one carrying a story and a distance behind it.
Ras el Hanout was how a merchant pressed all of that world into a single jar — which literally means “head of the shop”. Learn more about Ras el Hanout’s history.
“The best spice is the one that has a story. Ask where it comes from. Always ask.”
There is no official recipe. There never was. Every family, every souk, every region had its own version — and guarded it carefully. Terra discovered that first-hand walking through the spice markets of Marrakech. Some traditional blends contained more than twenty spices. Some included dried rose petals, lavender, even saffron. What they shared was quality. No shortcuts, no fillers. Only the best of what was available.
Making it yourself is, in that sense, the most authentic thing you can do.
A jar of Ras el Hanout in your kitchen is not just a spice blend. It’s a decision — to pay attention to what you cook. To where it comes from. To the time it deserves.
Make a double batch. Use it often. And when someone asks what smells so good: tell the story.
