Ras el Hanout — Authentic 28-Spice Moroccan Blend

Ras el Hanout — which translates from Arabic as “head of the shop” — is the most prestigious spice blend in Moroccan cuisine. The name is a declaration of quality: this is the best of what the spice merchant has to offer, assembled with skill and care from the finest ingredients available.

Our ras el hanout is a 28-spice blend made by hand in our Marrakech shop, where we have been blending and selling spices since 1992. We grind whole spices to order, adjust proportions seasonally as ingredient quality shifts, and blend in small batches to preserve the aromatic top notes that disappear in blends left sitting on shelves for months.

What is in it

The blend is built in layers. The foundation is earthy warmth: cumin, coriander, ginger, turmeric, black pepper. The aromatic layer adds complexity: cinnamon, cardamom, allspice, cloves, nutmeg. The floral layer — dried rose petals, the signature of a serious blend — lifts everything with a delicate perfume that cheaper versions never include. And the rare additions — cubeb pepper, galangal, grains of paradise, long pepper, mace — give our blend a depth you will not find in a supermarket version of 6 to 8 spices.

How it tastes

Warm, complex, slightly sweet, earthy, and faintly floral. The first thing you notice is the aroma: rich and deep, immediately recognisable as Moroccan. 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 blend. The black pepper and ginger give a slow, lingering warmth at the finish. It rewards patience — the longer it cooks, the more complex it becomes.

How to use it

Tagine: Add 1 to 2 teaspoons per 4 servings when browning your meat or vegetables. Toast briefly in oil before adding liquids. Classic pairings: lamb and prune, chicken and preserved lemon, beef and quince.

Couscous: Stir a teaspoon into the vegetable broth, or mix directly into the grain with olive oil.

Dry rub: Mix 2 tablespoons ras el hanout with olive oil and salt. Rub over chicken, lamb, or fish and marinate for at least one hour — overnight is better. The result when roasted is a deeply aromatic crust.

Soups and stews: Add a teaspoon to harira or any lentil-based soup during the early cooking stage.

Roasted vegetables: Toss root vegetables with olive oil and ras el hanout before roasting at high heat. The natural sugars caramelise with the spice.

What you receive

50g of freshly blended ras el hanout, ground and packed in our Marrakech shop and shipped directly to you. No fillers. No anti-caking agents. No artificial colour. Just 28 spices, ground and blended by hand.

Stored in an airtight container away from light and heat, the blend stays at peak quality for 12 to 18 months. You will know it has faded when the aroma weakens significantly — at which point, it is time to order more.