Ras el Hanout



Serving size

1 tsp
<30 minutes
Ras el Hanout


1 stick cinnamon stick
1 Tbsp coriander seed
1 Tbsp Cumin Seed
1 Tbsp., whole Black pepper
1 Tbsp., whole White pepper
10 pod Cardamom Pods
1 tsp. Whole Allspice
8 whole Whole Cloves
1/2 tsp., whole Spices, anise seed
1 pod star anise
1 tsp. Ground turmeric
1 tsp. Spices, mace, ground
1 tsp. Ground ginger
1 Tbsp. Paprika
1 whole Whole Nutmeg
1 tsp. Rose Petals


Place cinnamon, coriander seed, cumin seeds, peppercorns, cardamom pods, allspice, cloves, anise seed and star anise in a dry skillet over medium heat to toast. Stirring frequently to avoid burning toast until spices are fragrant and color darkens slightly. Cool and remove seeds from cardamom pods. Discard pods.

Add toasted spices and remaining spices to spice grinder and pulse until ground into a fine powder.

Store in an airtight container in a dark place.

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Special Diet Information

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GERD / Acid Reflux

No specific GERD triggers.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

Arabic for “head of the shop”, meaning “top shelf”. This Moroccan spice blend has a bit of everything.