What Is Ras el Hanout? What's in It and How to Use It

Ras el hanout is a North African spice blend, most closely associated with Morocco but also found in Algeria and Tunisia. The name is Arabic and is usually translated as "head of the shop", or "top shelf": the best of what a spice seller had to offer, blended into their own signature mix.

That last part is what trips people up. There is no single recipe. Every spice merchant, shop and family has its own, so two jars can taste noticeably different. If you've ever stood in the spice aisle unsure what you're actually buying, that's why.

What's usually in it

Most blends share a core of cumin, coriander, cinnamon, ginger, turmeric and black pepper. On top of that come the warm, sweet notes: cardamom, nutmeg and cloves, and sometimes allspice.

After that it depends on who made it. Some add paprika or chilli, some fenugreek, and traditional blends can include dried rose petals and other floral ingredients. The number of spices commonly quoted runs from around a dozen to forty or more.

Is ras el hanout hot?

Not by default. It's warming and aromatic rather than fiery. Any heat comes from chilli or a generous hand with black pepper, so check the ingredients if you're cooking for someone who doesn't like spice.

Ras el hanout vs garam masala vs curry powder

They're different blends from different parts of the world. Garam masala is Indian. Ras el hanout is North African and tends to be sweeter and more floral. It shares a base with curry powder (turmeric, ginger, cumin and coriander), but the warm-sweet and floral notes are what set it apart.

A story worth telling (whether or not it's true)

There's an old tale we've always told on this site about a demanding sultan, a slave sent to fetch spices for the couscous, and a spice trader in such a hurry that he took a pinch from the top of every pile. The sultan declared it the finest dish he'd ever eaten. Nobody can say if it happened, but it captures the idea behind the name: a blend built from the best of everything on the shelf.

How to use it

• Rub it on lamb, chicken or fish before roasting or grilling
• Stir it into couscous or rice
• Add it to tagines, stews and slow braises
• Toss it through roasted vegetables

How Mac uses it

The easiest way in is a tray bake, and it's how Mac would start you off. He splits the ras el hanout in half.

• The veg: peppers, carrots, onions and chickpeas, with half the ras el hanout, half the olive oil and a squeeze of lemon. Mix it up.
• The chicken: skin-on thighs get exactly the same treatment: the other half of the ras el hanout, a squeeze of lemon and a bit of oil. You don't need much oil, because thighs already carry their own natural oil. Massage it in, then place the chicken on top of the veg.
• The oven: 180°C fan for 30 to 35 minutes, and that's your dinner ready.

Serve it with couscous, flatbread or a salad. Mac dresses the couscous with a little oil, chickpeas, diced red onion, red pepper and a bit of coriander.

It isn't fussy either. The same method works with pretty much any blend from our range, so if ras el hanout isn't your thing, swap in something else.

What to look for when you buy it

Because there's no standard, the label matters more than the name. A good ras el hanout is a list of actual spices, not a vague "spice mix." Ours was developed over time to work both as a BBQ rub and as the base for cooking, and you can find it here: Ras El Hanout Spice.

Frequently asked questions

What does ras el hanout taste like?

Savoury, earthy and slightly sweet, with warm, floral notes. It's aromatic rather than hot.

What can I use instead of ras el hanout?

The closest home version is built from its core: cumin, coriander, cinnamon, ginger, turmeric and black pepper, with a little cardamom, nutmeg or cloves for the sweet warmth.

Is ras el hanout the same as curry powder?

No. They share some ingredients, but ras el hanout is a North African blend with a sweeter, more floral character.

What is ras el hanout used for?

Rubs for meat and fish, tagines and stews, couscous and rice, and roasted vegetables.

A blend like this is a flavour base you can build a whole dinner around, with no jar of sauce needed.