Moroccan cooking is known for its sweet, heady fragrance, hints of cinnamon and licorice, rounded off with a touch of warm chilli.
Ras el Hanout is the spice mix that gives Moroccan food that distinctive flavour. Every family has its own, closely guarded recipe, each with different spices and combinations.
Below is my recipe for Ras el Hanout. No doubt it will change over time, but this is my favourite version so far, and I have received very good feedback from every dish I’ve used it in. I like to toast the seeds first and I use a mortar and pestle to grind and combine the spices. Having their scents in the air is wonderful, and I really enjoy the process of combining them by hand.
Last Updated 3 May 2022