Ras al-Hanut (Ras El Hanout)
Ras al-Hanut (Ras El Hanout)
Region: Morocco
Category: Basic Recipes and Sauces
Season: Any
Difficulty: Easy and Quick

Rās al-ḥanūt, (ﺮﺍﺱﺍﻠﺤﺎﻧﻮﺕ), literally “head of the shop,” is a complex spice blend used in Moroccan cooking, but also found in a similar version in Algeria and a somewhat different one in Tunisia. (It is sometimes transliterated following the French manner as ras el hanout).  Spice shops employ experts who concoct the mixture, using up to twenty-seven different spices. But measuring is quite inaccurate because the spices themselves can vary in intensity and flavor depending on how old they are or where they came from. In the Sahel of Tunisia, rās al-ḥanūt is usually composed of cinnamon, rose petals, cloves, and black pepper. A detailed description of the Moroccan variety of rās al-ḥanūt is found in Paula Wolfert’s Couscous and Other Good Food from Morocco. This recipe is a simple, basic spice mix (you can add many other spices if you like).

Yield: Makes about 4 1/4 teaspoons
Preparation Time: 5 minutes

2 teaspoons ground cinnamon     1 teaspoon turmeric     1/2 teaspoon freshly ground black pepper

1/4 teaspoon freshly ground nutmeg     1/4 teaspoon freshly ground cardamom seed     1/4 teaspoon freshly ground clove

Mix all the ingredients and store in a spice jar. It will keep indefinitely but lose its pungency over time.

Variation: 

Note: 

Posted: 01/10/2007