Homemade
Ras el Hanout
Two authentic versions — a classic everyday blend and a royal Fassi formula. Everything you need to make Morocco's finest spice blend at home.
The Philosophy of Making Your Own
Store-bought Ras el Hanout, even from reputable brands, is always a compromise. Pre-ground spices lose their volatile aromatic compounds rapidly — by the time that jar reaches your kitchen, many months have passed since grinding. The difference between a freshly made Ras el Hanout and a commercial one is not subtle. It is transformative.
Making your own also means you control the balance. Too many commercial blends are heavy on cumin and cinnamon at the expense of the floral notes that make a truly great Ras el Hanout memorable. Our recipes give you a starting point — adjust to your palate over time.
A dedicated spice grinder (clean coffee grinder) is essential. A mortar and pestle works for small batches but takes significantly more effort for the quantities here. Toast whole spices in a dry skillet before grinding for maximum aromatic impact.
The Classic Everyday Blend
15 spices. Rich, warm, and versatile. Perfect for tagines, couscous, and marinades.
- Cumin seeds3 tbsp
- Coriander seeds2 tbsp
- Cinnamon (ground)2 tbsp
- Ground ginger1½ tbsp
- Sweet paprika1½ tbsp
- Turmeric1 tbsp
- Black peppercorns1 tbsp
- Allspice berries1 tsp
- Cardamom pods1 tsp
- Ground nutmeg1 tsp
- Cloves (whole)½ tsp
- Cayenne pepper½ tsp
- Dried rose petals1 tbsp
- Fennel seeds1 tsp
- Ground fenugreek½ tsp
Method — Classic Blend
- Toast the whole spices
Place cumin seeds, coriander seeds, allspice berries, cardamom pods, cloves, fennel seeds, and peppercorns in a dry skillet over medium heat. Toast for 2–3 minutes, stirring constantly, until fragrant and lightly colored. Do not let them darken significantly. The fragrance should bloom dramatically. Remove immediately to a plate to cool.
- Grind the toasted spices
Once completely cool (hot spices create steam and clump), grind the toasted spices in a spice grinder until fine. Work in batches if needed. The powder should be uniform with no visible whole pieces remaining. Sift through a fine mesh strainer and re-grind any large pieces.
- Combine all spices
In a mixing bowl, combine the freshly ground spices with the pre-ground cinnamon, ginger, paprika, turmeric, nutmeg, cayenne, and fenugreek. Add the dried rose petals — crush them lightly between your fingers first to release their fragrance before adding.
- Whisk thoroughly
Use a small whisk or fork to combine the spices completely. The blend should have an even, reddish-brown color with flecks of rose. Taste a small pinch — you should detect warmth, earthiness, florals, and gentle heat in sequence.
- Store properly
Transfer to a clean, dry, airtight glass jar. Label with the date. Store in a cool, dark location away from heat and moisture. The blend is at peak quality for the first 6 months and remains usable for up to 12 months.
The Royal Fassi Formula
The 28-spice blend of Fez's royal culinary tradition. Complex, floral, and magnificent.
- All Classic Blend spicesas above
- Cubeb pepper½ tsp
- Dried lavender1 tsp
- Dried orris root½ tsp
- Long pepper½ tsp
- Mace (ground)½ tsp
- Galangal (ground)½ tsp
- Dried rosebuds (whole)1 tbsp
- Anise seeds½ tsp
- Grains of paradise¼ tsp
- Monk's pepper¼ tsp
- Dried marigold petals1 tsp
- White pepper½ tsp
Follow the same method as the Classic Blend. The additional spices — particularly cubeb pepper, galangal, and grains of paradise — add layers of floral-peppery complexity. Orris root provides a subtle violet quality that lingers on the finish. This version is extraordinary in slow-cooked lamb dishes and royal couscous preparations.
Usage Guide
As a general rule: 1–2 teaspoons per 4 servings for tagines and slow-cooked dishes. Start conservatively — you can always add more, but you can't remove it. As a dry rub, use 1 tablespoon mixed with 2 tablespoons olive oil per 1 kg of meat.
Homemade Ras el Hanout in a beautiful glass jar with a handwritten label is one of the most thoughtful food gifts you can give. Include a recipe card. People remember it for years.