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Moroccan spice blend recipe

Moroccan spice blend recipe

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  • Recipes
  • Ingredients
  • Herb and spice
  • Seasoning mixes

In Morocco, this is known as Ras-el-hanout. Different regions will have their own versions but nevertheless, it's a great seasoning for chicken or lamb tagines.

50 people made this

IngredientsServes: 12

  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon ground turmeric
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground coriander seed
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

MethodPrep:5min ›Ready in:5min

  1. Mix salt, cumin, ginger, turmeric, cinnamon, black pepper, white pepper, coriander, cayenne pepper, allspice, nutmeg, and cloves in a small bowl until evenly blended. Store in a jar or airtight container for up to 1 month.

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Reviews & ratingsAverage global rating:(34)

Reviews in English (21)

by Maryann Dekens

Ras el Hanout is different per region,everyone has their own blend. This one is great with the execption of the amount of cinnamon. I cut it back to 1/4 teaspoon and added 1/2 teaspoon cardamon and 1/4 ground bay and if you really want a kick 1/2 teaspoon of chinese 5 spice.-11 Mar 2010

by Mia

This was really good. I used it in a lamb recipe from this website and it turned out great. I left the white pepper out bc I didn't have it on hand, but my dish didn't seem to miss it. Great combo of flavors.-16 Mar 2008

by food4fit

I had most of the ingredients already, so it was nice being able to make this combination. I did reduce the amount of cinnamon as someone else suggested to 1/4 tsp and (though I've never even had it before) and it was perfect to my tasing (and I love cinnamon) I think anything more would have overpowered the other spices. Also used cumin seed as I didn't have gound (or so I though- found some after!) I plan on making this spice in a big batch and give some for Xmas!-16 Oct 2011

More collections

DIY – How to Make HelloFresh Spice Blends at Home

I’m ashamed to admit that I’ve just recently tried HelloFresh for the first time. I’m not quite sure what took Sarah and me so long to pull the trigger and give them a shot. Perhaps it was a little bit of arrogance, knowing we both could shop for our own groceries and come up with a recipe on our own. Whatever the case may be, we are so happy we finally tried them. Their meal kits have freshened up our love of cooking by giving us new recipes and ingredients we never thought of using before.

Moroccan Spice Blend

This post may contain affiliate links. Please read my disclosure policy.

This Moroccan Spice features a blend of spices like cinnamon, coriander, cayenne and cinnamon giving this spice blend a uniquely middle eastern flavour.

I want to help you get set up with specific spices that you will use again and again in recipes and I have no doubt this Moroccan Spice Blend will become one of your favourites.

What I like about making my own blend of spices is you most likely will have the separate ingredients already on hand in your spice cabinet so there is no need to make a special trip in search of a blend to try a new recipe.

So lets mix it up and make your own Moroccan Spice Blend so you can start making your own Moroccan dishes whenever you want. Go on, travel the world without leaving your kitchen and introduce your family and the unique flavour of Moroccan inspired cuisine. Ok. So you might want to Google Morocco and book a trip of your own Morocco once you’ve tasted this Moroccan blend and if you do, send us some pictures.

Let me know if you make your own Spice Blends at home? Or do you prefer store bought ones?

About Shalini

Namaste! I'm Shalini, the blogger behind Something's Cooking(since 2014). I share only our best, family approved recipes with YOU because I've tried and tested every recipe published on this blog. You can find easy Keto, low-carb recipes, and authentic Indian recipes including South Indian (Kerala) foods. You can rest assured that Indian cooking will be made easy. Thanks for stopping by! I'm so happy you're here.

Besides the spices you will also need.

What can you make with Moroccan Spice Blend:

Moroccan Spice Blend

"This Authentic Moroccan spice blend recipe has been in my family for years as I learned it from my mother while growing up in Morocco. It's very easy to make and perfect to spice up your recipes and add an exotic flavor. This Moroccan seasoning is perfect for making Moroccan tagines or any meat-based dishes. Moroccan spices are one of Moroccan cuisine fundamentals. If you combine them with slow cooking, your recipes will be extra delicious and flavorful."


  • 4 tablespoons Ginger powder
  • 2 tablespoons black pepper powder
  • 3 tablespoons turmeric powder
  • 1 tablespoon Garlic powder
  • 1 tablespoon coriander powder
  • 1 tablespoon cinnamon powder


Mix all ingredients in a clean-dry bowl

Store in a perfectly dry glass jar

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Our Ras El Hanout Recipe

For our recipe for ras el hanout, we have used some of the more commonly found spices that appear in the blend, and we have created a mix which for us really speaks to the complexity of flavors of North African cuisine.

While it is not always common, we have included salt in our ras el hanout recipe. But, if you would prefer to salt your dishes on their own, feel free to leave the salt out of the mix.

When you&rsquore mixing up your ras el hanout blend, use our recipe as a starting point!

If you like one spice in particular, add a little more to give that one a bit more of a starring role. If you like another of the common ingredients that we didn&rsquot add, go ahead and add some it.

Remember, you&rsquore creating your own &ldquohead of the shop&rdquo mix. It&rsquos up to you and your taste buds to decide what direction to go!

Moroccan Spice Blend

I have lots of little baggies in my refrigerator with various spice mixtures I’ve concocted.

I write the name and the date on the bag, but most get used before their time is up (they’ll last about six months, longer if you start with whole spices and toast and grind them first).

When I need something quick to sprinkle on my chicken or pork or shrimp for dinner, I just rummage through the baggies until something grabs me.

I turn to this Moroccan mixture often.

It’s spicy and slightly sweet, thanks to the brown sugar, which I add to all of my spice mixtures.

I like the hint of sweetness, and the sugar helps the crust caramelize when searing or grilling.

The addition of cinnamon, allspice and nutmeg adds an exotic twist to the earthy pepper and cumin flavors.

This Moroccan mixture is especially good on strong flavored proteins, like salmon, tuna and of course, a Moroccan staple, lamb.

Moroccan Spice

1 tablespoon paprika
1 tablespoon brown sugar
2 teaspoons ground cumin
1 teaspoon kosher salt
1 teaspoon ground ginger
1 teaspoon ground coriander
1/2 teaspoon ground black pepper
1/2 teaspoon smoked paprika or cayenne
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/8 teaspoon nutmeg

1. Whisk all ingredients together in a small bowl.

2. Transfer to a sealable bag and label with the name and date (list ingredients if you want to remember them.)

All Purpose Moroccan Spice Blend (Ras-El-Hanout)

25 Aug, 2020 All Purpose Moroccan Spice Blend (Ras-El-Hanout) Joanne Rappos pantry An easy vibrant and delicious seasoning blend perfect in your stews and marinades Ras-El-Hanout spices, Moroccan

This vibrant spice blend is one of my favourites to use in stews and grilled meats. It’s has some strong flavours in it along with some lovely warm and sweet spices. Because of its strong flavours, it makes a great marinade or spice rub for meats, and it&rsquos traditionally used in tajines, soups and stews. It also makes an excellent addition to lamb burgers or roasted chicken. I also love to toss my root veggies in some before roasting - especially carrots. It’s very easy to make ras el hanout at home because all of the spices are surprisingly common - you may even have all of them on your spice rack already.

You can use as much or as little dry rub as you want, but usually 1 tablespoon of dry rub for every 1 pound (450 g) of meat you&rsquore cooking. Make sure you coat all sides of the chicken so the dry rub covers the entire piece of meat. I love to use it when I’m roasting or grilling chicken whole or in pieces - just like in my Moroccan chicken with apricots.

Moroccan Spice Rub

This Moroccan spice rub is an earthy, sweet blend of cumin, cinnamon, anise, cloves, paprika, and chiles that’s reminiscent of ras el hanout and works so darn perfectly with roast chicken and salmon and pork and more. So much more.

Adapted from The Chefs of Chefs Collaborative | The Chefs Collaborative Cookbook | Taunton, 2013

Inspired by ras el hanout, the earthy sweet Moroccan spice rub used for centuries across North Africa, this combination of Moroccan spices and chile is sweetly earthy with its harmonic convergence of cumin, coriander, cinnamon, paprika, cloves, cayenne, aniseed, and more. It may look like a laundry list of ingredients yet it’s so worth it to make a batch and keep a stash on as a potion to reach for on a wacky weeknight when there’s no time to waste. For starters, let it work its considerable magic on a simple roast chicken.–Renee Schettler

Watch the video: ΜΕΙΓΜΑ ΜΠΑΧΑΡΙΚΩΝ ΤΟΥ ΣΤΗΒ ΜΑΝΙΑΤΗ - Spice mixture by chef Steve Maniatis. Grill philosophy