The Spice Journal

There is a spice blend in Morocco that has no fixed recipe.

Every spice merchant has their own version. Every household has a preference. Every family has a story about which shop in the medina makes it best. In Marrakech, where we have been blending and selling spices since 1992, the question we are asked most often by visiting chefs, home cooks, and curious travellers is always the same: what exactly is ras el hanout?

The answer is both simple and endlessly complicated. Which is, honestly, part of its appeal.

What Is Ras el Hanout?

Ras el hanout translates literally from Arabic as "head of the shop" — meaning the best of what the spice merchant has to offer. It is Morocco's most prestigious spice blend, a combination of anywhere from 12 to 35 (sometimes more) different spices assembled according to the merchant's own formula, skill, and tradition.

Unlike a spice blend with a fixed recipe — curry powder, garam masala, herbes de Provence — ras el hanout is defined by principle rather than formula. The principle is: the finest spices available, combined in balanced proportion, to create something greater than any individual ingredient.

This is why no two ras el hanout blends taste exactly alike. And why when someone tells you they tried ras el hanout once and did not like it, the honest answer is: you have not tried ours.

A Brief History

Ras el hanout has been part of Moroccan culinary life for centuries, with its roots in the spice trade routes that ran through North Africa from the Arab world, sub-Saharan Africa, and as far east as India. Morocco's position at the western tip of the Sahara made it a natural crossroads — spices from across three continents arrived in its souks, and Moroccan spice merchants became masters at combining them.

The blend was historically associated with prestige. It appeared in dishes served at royal courts and celebration feasts — weddings, Eid gatherings, the arrival of important guests. Using ras el hanout in a dish was a signal that the cook was not cutting corners.

In the medina of Marrakech, at 100.000 Épices, we have been making our ras el hanout blend the same way for over 30 years — grinding whole spices by hand, adjusting proportions seasonally as ingredient quality shifts, and blending in small batches to preserve freshness.

What Is in Ras el Hanout?

This is the question everyone wants answered, and the truthful answer is: it depends on who made it. The most common spices found across traditional Moroccan ras el hanout blends include:

The foundation layer — earthy warmth: cumin, coriander, turmeric, ginger, black pepper.

The aromatic layer — complexity and sweetness: cinnamon, cardamom, allspice, cloves, nutmeg.

The floral layer — the signature of a premium blend: dried rose petals (this is what separates a great ras el hanout from an average one), and lavender in some traditional blends.

The rare additions — the mark of a master blender: cubeb pepper, grains of paradise, galangal, long pepper, mace. These rare spices, combined with rose petals, are what distinguish an authentic Moroccan ras el hanout from simplified versions sold outside Morocco.

Our ras el hanout at 100.000 Épices contains 28 spices and includes dried rose petals, cubeb pepper, and galangal. It is blended by hand in small batches in Marrakech.

How Does Ras el Hanout Taste?

Warm, complex, slightly sweet, earthy, and faintly floral — with a slow-building warmth rather than sharp heat. The cumin and coriander give grounding. The cinnamon and cardamom add warmth and sweetness. The rose petals create a floral top note that lifts the whole blend. The black pepper and ginger provide a gentle, lingering heat at the finish. It is a spice blend that rewards patience.

How to Use Ras el Hanout

In a Tagine

The most traditional use. Add 1 to 2 teaspoons per 4 servings when browning meat or vegetables. The spice toasts briefly in the oil before liquids are added, blooming and releasing its complexity. Classic pairings: lamb and prune, chicken and preserved lemon, beef and quince, vegetable and chickpea.

With Couscous

Stir a teaspoon into the vegetable broth poured over the couscous, or mix directly with the grain along with olive oil. The spice infuses the couscous with warmth and colour.

As a Dry Rub

Mix 2 tablespoons of ras el hanout with olive oil and salt to make a paste. Rub generously over chicken, lamb, or fish and marinate for at least one hour — overnight is better.

In Soups and Stews

Harira, Morocco's traditional lentil and chickpea soup, is the most famous use in everyday Moroccan cooking. Add a teaspoon per litre during the early cooking stage.

With Roasted Vegetables

Toss root vegetables — carrots, butternut squash, sweet potato — with olive oil and ras el hanout before roasting at high heat. The sugars caramelise with the spice beautifully.

A Simple Recipe: Ras el Hanout Roast Chicken

Ingredients (serves 4): 1 whole chicken, 2 tbsp ras el hanout, 3 tbsp olive oil, 1 tsp salt, 4 garlic cloves crushed, juice of 1 lemon, fresh coriander to serve.

Method: Mix ras el hanout, olive oil, salt, garlic, and lemon juice into a paste. Rub generously over and under the skin. Marinate at least 2 hours (overnight is ideal). Roast at 200°C for 45 to 55 minutes until deeply coloured. Rest 10 minutes. Finish with fresh coriander.

How to Choose a Good Ras el Hanout

Colour: Rich, complex brown with flecks of red from paprika and visible dried rose petals. Avoid flat, uniform yellow-orange — that signals a turmeric-heavy blend with little complexity.

Aroma: Warm and layered. You should be able to pick out individual notes (cinnamon, cumin, something floral). If it smells like generic spice, it probably is.

Ingredients list: The longer, the better. A serious ras el hanout has at least 12 to 15 spices. Presence of rose petals is the clearest sign of quality.

Source: Buy from a Moroccan spice merchant if at all possible. The difference compared to supermarket shelf blends is significant.

Frequently Asked Questions

Can I make ras el hanout at home? Yes, if you have a spice grinder and access to whole spices. The challenge is sourcing rare ingredients like cubeb pepper, galangal, and dried rose petals.

How long does ras el hanout last? Ground spice blends are at their best within 12 to 18 months. Store in an airtight container away from light and heat.

Is ras el hanout spicy? Mild to medium. Warmth from black pepper and ginger, but the dominant character is aromatic rather than hot. Suitable for most palates.

What can I substitute for ras el hanout? There is no true substitute. A mix of cumin, coriander, cinnamon, ginger, turmeric, and cloves gives you the structural base, but without the floral notes and rare spices.

Is it the same as Moroccan curry powder? No. Moroccan curry powder is simpler and designed for specific applications. Ras el hanout is more complex, includes floral elements, and is the "best of the best" rather than a workhorse blend.

At 100.000 Épices, our ras el hanout is a 28-spice blend including dried rose petals, cubeb pepper, and galangal. Blended by hand in small batches in our Marrakech shop. Shop our ras el hanout here.