Ras al Hanut

  • Prep Time : 5m
  • Cook Time : 0m
  • Ready In : 5m

The recipe

This is a North African spice mix.  Ras al Hanut is Arabic and translates as ‘head of the shop’ implying that it is a blend of the best spices the seller can offer. There are many combinations, using at least 10 different ingredients, but maybe as many as 30.  It is used in many North African dishes with fish, meat or vegetables and may be sprinkled on couscous or rice. It is used in casseroles cooked in a tagine or used in a marinade.

This is an example of a typical blend and is made up of pre-ground spices. You can also add chilli if you want more heat.


  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • ¼ tsp ground clove
  • 1 tsp ground coriander seeds
  • 1 tsp ground cumin
  • ½ tsp ground black pepper
  • 1 tsp paprika powder
  • 1 tsp turmeric powder
  • 1 tsp ground allspice
  • 1 tsp ground nutmeg
  • 1 tsp rose petals, chopped


Step 1

Mix all of the ingredients together and store in an airtight container out of direct sunlight, preferably in a dark cupboard. Ideally, it is best used within about three months as the flavours degrade over time.

Recipe Type:
Related Recipes:
  • Sri Lankan Spice Mix

  • preserved lemons

    Preserved Lemons

  • Lamb Tagine with Preserved Lemons

    Lamb Tagine with Preserved Lemon

  • green couscous

    Green Couscous

  • mincemeat