Ras-Al-Hanout (recipe)
Filed Under pareve | Posted on May 20, 2007
Late last year I wrote at some length on how ras-al-hanout had become one of my must-have ingredients. I had at that time promised the recipe, but it’s taken me a while to get around to actually sharing it 
As my supply was running low I figured this was as good a time as any to share this little ’secret’, especially with those who may find their way here via Weekend Herb Blogging, hosted this time around by Cooking in Westchester
Excerpt:
So what is Ras-Al-Hanout? According to WikipediaRas el hanout, also called Moroccan seasoning, is a popular blend of herbs and spices that originated in Morocco and used in other parts of North Africa. The name means in Arabic “top of the shop”, and refers to a mixture of the best spices a seller has to offer.
Because it’s a blend of so many different flavours you can’t quite pinpoint what it is in a dish. You just know that there is something really different going on behind the scenes. As there is also cinnamon I also use it from time to time in sweet dishes. Again I find it gives desserts a certain ‘adult’ kick, where your tastebuds kinda still and go wait… wait… something’s different here… but in a good way
My other favorite thing about ras-al-hanout is that I can top it up as I go along based on my moods and whims. Cardamom yes! Cumin? Sure! Coriander? Why not
Ras-al-hanout
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Recipe By: Homemade: Delicious Foods to Make and Give
Yield: 1 1/2 cups
Ingredients:
30 bay leaves
1/4 cup freshly grated nutmeg
1/4 cup whole cloves
1/4 cup chopped cinnamon stick
1/4 cup white peppercorns
1/4 cup dried thyme
1 tablespoon ground allspice
Directions:
Combine the bay leaves, nutmeg, cloves, cinnamon stick, peppercorns, thyme, and allspice in a medium bowl.
In batches, process to a fine powder in a spice grinder.
Store in a cool, dry spot
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8 Responses to “Ras-Al-Hanout (recipe)”
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Very interesting. I’ve heard of this, and I think I might have purchased some when I was in Morocco years ago. They called it “house blend” and told me that every spice establishment had it’s own version. Do you think that’s what it was. I never really knew what spices were in it, but it was very good on fish. Saving this recipe now, since I love to make my own herb and spice blends.
hi kalyln, that definitely sounds like ras-al-hanout because I’ve seen it referred to as ‘house blend’ on a documentary once as well
It is very good on grilled meats and fish, as well as in stews, and well anything really! 
A little goes a long way 
I’ve got some at home, Sarina, but haven’t used it recently. Ras el hanout means “the grocer’s head”, i.e. “best in house” or “top of the shop”. As you say, the ingredients vary and yours differ from the ones in my commercial mix, which includes rosebuds and ginger. They say it’s an aphrodisiac, so be careful how you use it.
Heheh I have no one to wield its properties on tho!
I’ll throw in some ginger next time 
I’m always playing around with it 
Someone wrote me that their mix has lavender and coriander 
[…] Ras-Al-Hanout (recipe)I had at that time promised the recipe, but it s taken me a while to get around to actually sharing it As my supply was running low I figured this was as good a time as any to share this little secret , especially with those who may … […]
This spicemix looks RIGHT up our alley. Thank you for posting it.
-Elizabeth
(found you via “Paulchen’s FoodBlog” post for Kalyn’s WHB#83)
no probs elizabeth
feel free to play around with the ingredients, it’s very flexible! 
[…] May Sarina (Trinigourmet.com) reminded us about Ras-al-hanout. And silly us, we almost forgot […]