Ras el hanout

With a name that loosely translates as "top of the shelf", ras el hanout is a Moroccan blend of the best a spice merchant has to offer.

  • 15 mins cooking
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Ras el hanout
  • 2 teaspoon cumin seeds
  • 1 teaspoon each caraway seeds, coriander seeds and fennel seeds
  • 1/4 teaspoon saffron threads
  • 1 teaspoon each ground allspice, ginger, cinnamon and smoked paprika
  • 1/2 teaspoon each ground turmeric, nutmeg and cardamom
  • 1/4 teaspoon each ground clove and cayenne pepper


Ras el hanout
  • 1
    Dry-fry seeds in small frying pan until fragrant; cool.
  • 2
    Crush seeds and saffron in mortar and pestle until fine. Stir in remaining spices.


Traditionally the spice blend may contain more than 30 spices, including several exotic and unusual spices not commonly found, our version is a delicious and simple interpretation. Store in an airtight container. Stir a little ras el hanout into steamed couscous to add colour and aroma. Ready-made ras el hanout is available from Middle Eastern and specialty spice stores if you don't have the time to make it yourself.

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