Today we're going to be talking about the king of Moroccan spices, Ras El Hanout. This vibrant and earthy spice mix is essential for Moroccan cuisine, but its origin actually comes from North Africa. Let's take a closer look at this amazing spice blend and find out more about it.
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What Is Ras El Hanout?
Ras el hanout, which translates to "head of shop" or "top shelf" in Arabic, is a Moroccan spice blend made up of a variety of fragrant spices.
This spice blend's name comes from the fact that it contains only the finest ingredients, including cinnamon, cumin, coriander, allspice, black pepper, and ginger. The exact blend varies from region to region and from cook to cook.
Berber tribes or Imazighen, an ethnic group indigenous to North Africa, specifically Morocco, Algeria, Tunisia, and Libya, created this spice blend to add flavor to their food. Over time, it has become an essential part of Moroccan dishes and is now used in dishes all over the world.
What Does Ras El Hanout Taste Like?
It is the perfect spice to add that little extra something to your dinner table. It can be woody, pungent, and bitter but also has sweet notes from nutmeg and cinnamon cloves which give it an overall complex flavor sure not only enhance many dishes in different ways.
Ras El Hanout Ingredients
Ras el hanout is used in many traditional dishes from Morocco, Algeria, and Tunisia, and it typically includes a combination of sweet and savory spices such as cloves, cinnamon, aniseed, nutmeg, mace, allspice, ginger, chili peppers, coriander seed, cumin, peppercorn, paprika, turmeric, and fenugreek.
Let's take a closer look at some of the more common ingredients found in ras el hanout.
- Cloves: Cloves are the unopened flower buds of the evergreen clove tree. They have a mild anesthetic effect on the mucous membranes of the mouth and throat and are used to flavor many different types of dishes.
- Cardamom: Cardamom is a member of the ginger family and has a sweet, pungent flavor. It is used to flavor coffee, tea, and bake recipes.
- Cumin: Cumin is a member of the parsley family and has a bitter, nutty flavor. It is often used to flavor Mexican and Indian dishes.
- Cinnamon: Cinnamon is made from the inner bark of several species of evergreen trees in the genus Cinnamomum. It has a sweet yet woody taste and is used to flavor many different types of dishes around the world.
- Aniseed: Aniseed is the dried fruit of the annual plant Pimpinella anisum. It has a licorice-like flavor and is used to flavor many different types of dishes around the world.
- Nutmeg: Nutmeg is the seed of the evergreen tree Myristica fragrans. It has a warm, slightly sweet taste and is used to flavor many different types of dishes around the world.
- Mace: Mace is the nutmeg seed's dried aril—the protective outer covering. It has a similar taste to nutmeg but with a hint of citrus flavor and is used to flavor many different types of dishes around the world.
- Allspice: Allspice is made from the dried berries of the evergreen pimento tree. It has a taste that resembles a combination of cinnamon, nutmeg, and cloves and is used to flavor many different types of dishes around the world.
- Ginger: Ginger is made from the rhizome—the underground stem—of several flowering plants in the genus Zingiber. It has a spicy yet sweet taste and is used to flavor many different types of dishes around the world.
- Chili Peppers: Chili peppers are the fruits—typically red or green—of several species in the genus Capsicum. They have a fiery hot taste and are used to flavor many different types of dishes around.
- Coriander Seeds: Coriander seeds also known as Chinese parsley belongs to the celery family Apiaceae. They have a lemony citrus smell with earthy undertones and are used in most dishes around the world.
Ras El Hanout Vs Baharat Vs Garam Masala
From the fragrant streets of Morocco to the bustling markets of India, there is no shortage of amazing spices to be found around the world.
Three of the most popular spices used in cuisine today are Ras El Hanout, Baharat, and Garam Masala.
Though they may all appear similar at first glance, these three spices are actually quite different from one another in terms of origin, spices used, and main uses. Let's take a closer look at each one.
Ras El Hanout
Ras El Hanout is a Moroccan spice blend that translates to "head of the shop." This blend is made up of a combination of anywhere from 2 to 50 different spices, depending on who you ask.
The most common spices used in Ras El Hanout include cardamom, cumin, cloves, cinnamon, nutmeg, mace, allspice, dry ginger, black pepper, sweet paprika, chili powder, turmeric, and coriander seeds.
As you can imagine, this spice blend packs a powerful punch! Ras El Hanout is most commonly used in tagines and curries.
Baharat
Baharat is a spice blend originating from the Middle East. The word "baharat" means "spices" in Arabic.
This blend typically includes black peppercorns, cardamom pods, cloves, cumin seeds, nutmeg, and paprika. Other common ingredients include cassia bark, coriander seeds, fenugreek seeds, ginger root, mace, star anise, and sumac berries.
Like Ras El Hanout, Baharat is often used in tagines and curries. It's also delicious sprinkled over roasted vegetables or grilled meats.
Garam Masala
Garam Masala is an Indian spice blend that typically includes cardamom, cloves, cumin, black pepper, cinnamon, coriander, and nutmeg. Other common ingredients include mace, bay leaves, fennel seeds, and fenugreek seeds.
This spice blend is used extensively in Indian cooking and can be added to both vegetarian and meat dishes alike. One of the most popular ways to use Garam Masala is in tikka masala sauce.
The Various Uses of Ras El Hanout
We will explore some of the most common uses for ras el hanout and how to incorporate it into your cooking.
1. Tagines
A tagine is a type of stew that is cooked in a special pot with a conical lid. The lid of the tagine helps to return moisture to the food as it cooks, making for incredibly tender and flavorful meat.
- To make a tagine, simply brown your meat (lamb is traditionally used, but chicken or beef can also be used) and vegetables in a pan, then add them to the tagine pot with some stock or water and a spoonful of ras el hanout.
- Cover the pot and let it cook slowly over low heat until the meat is falling apart tender.
2. Meatballs
Ras el hanout is often used as a spice rub for grilled meats, but it can also be used to flavor meatballs.
- To make ras el hanout meatballs, simply mix ground lamb (or beef or chicken) with chopped onion, bread crumbs, an egg, and a tablespoon or two of ras el hanout.
- Mix everything together well, then form into balls and cook however you like—in the oven, on the grill, or even fried in a pan.
3. Falafel
Falafel is a popular street food in many Middle Eastern countries. It is typically made from chickpeas, but beans or lentils can also be used.
- To make falafel balls, simply soak your beans overnight, then drain and mash them.
- Add in some chopped onions, parsley, cumin, and ras el hanout, then mix everything together well and form into balls.
- Fry in oil until golden brown and crispy on the outside.
- Serve with tahini sauce or yogurt for dipping.
4. Grilled and roasted vegetables
- The next time you fire up the grill (or turn on the oven), try adding some ras el hanout to your favorite vegetables before cooking them.
- The spice blend pairs especially well with eggplant, zucchini, squash, sweet potatoes, carrots, and parsnips.
- Simply toss your chopped veggies with some olive oil and ras el hanout before cooking them as you normally would—on the grill or in a roasting pan in the oven.
Ras El Hanout Substitutes
We'll take a look at four of the most commonly used spice blends, and explain why they make such good substitutes. You can also make your own blend by following the simple recipe in this article below:
1. Baharat
- Baharat is a spice mix used extensively in Middle Eastern cuisine.
- It typically includes black pepper, cardamom, cloves, cumin, nutmeg, and paprika.
- While the exact blend of spices can vary depending on the region or even the individual cook, these are the typical ingredients.
- Baharat has a warm, earthy flavor that works well in meat dishes, stews, and soups.
- It's also a good choice for spicing up vegetables or grain dishes. If you're looking for a ras el hanout substitute that will give your dish a similar flavor profile, baharat is a great option.
2. Garam Masala
- Garam masala is another spice mix used extensively in Indian cuisine.
- It typically includes warm spices such as cardamom, cloves, cumin, black pepper, and cinnamon.
- As with baharat, the exact blend of spices can vary depending on the cook or region. Garam masala has a warm, aromatic flavor that works well in curries and other traditional Indian dishes.
- If you want to add a similar flavor to your dish without using ras el hanout, garam masala is a good substitution.
3. Harissa
- Harissa is a Tunisian chili paste made with chili peppers, garlic, olive oil, and spices like cumin and caraway seeds.
- It has a fiery hot flavor that works well in tagines and other North African dishes.
- If you're looking for something to add some heat to your dish without using ras el hanout, harissa is an excellent substitution.
- Just be aware that it is quite spicy, so you may want to start with less than you would if you were using ras el hanout.
4. Za'atar
- Za'atar is a Middle Eastern spice mix made with sumac, thyme, sesame seeds, and other spices.
- It has a slightly earthy flavor with hints of lemon and spice.
- Za'atar is often used as a seasoning for meats or vegetables before they are grilled or roasted.
- If you're looking for something to add flavor to your dish without using ras al hanout, za'atar is an excellent substitution.
- Just be aware that it does have quite a strong flavor so you may want to use less than you would if you were using ras el hanout.
People Also Ask [FAQs]
Ras El Hanout is a hot spice because it contains cumin, chili peppers, and paprika. These ingredients all have a high concentration of capsaicin, which is what gives them their heat. Ras El Hanout also has a strong flavor that can be overpowering if not used sparingly.
It all depends on the quantity of tagine you're preparing; for example, if you're creating a dish that feeds 4 - 6 people, use 2 teaspoons of Ras El Hanout.
Ras el hanout usually lasts for about a year if stored in a cool, dry place. The best way to make it last longer is to keep it in an airtight container.
Wrap Up: Ras El Hanout Spice
- Ras el hanout is a combination of sweet and savory spices used in traditional dishes from Morocco, Algeria, and Tunisia.
- This unique blend of spices will give your food a bold flavor that you won't find anywhere else.
- In this blog post, we've taken a look at five of the most commonly used spices in ras el hanout mixes—baharat, garam masala, harissa, za'atar —and explained why each makes such an excellent substitute for ras el hanout blend.
- So next time you're in the kitchen, don't forget to reach for the head of shop.
- We also shared how to make your own ras el hanout recipe at home, this recipe is better than the mix found in the spice shop. So why wait? Give this easy and tantalizing recipe a try today!
🍽️ Recipe
Delicous Ras El Hanout Spice Mix
Ingredients
- 2 teaspoon ground cardamom
- 2 teaspoon ground cumin
- 1.5 teaspoon ground mace
- 1 teaspoon ground cinnamon
- 1 teaspoon ground sweet paprika
- 1 teaspoon ground chili powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground allspice
- ½ teaspoon ground dry ginger or ground ginger
- ½ teaspoon ground black pepper
- 2 teaspoon dry rosebuds optional
Instructions
- To make homemade Ras El Hanout powder, you will need to start by gathering all of the ingredients listed above.
- In a large bowl, combine the cardamom, cumin, mace, cinnamon, paprika, chili powder, turmeric, coriander, nutmeg, cloves, allspice, ginger, black pepper, and rosebuds. Stir well until everything is evenly blended.
- Then, transfer the mixture to an airtight container or in a glass jar and store it in a cool, dark place.
- When ready to use, simply sprinkle a small amount of the blend over your dish just before serving. Whether you're preparing an exotic Moroccan stew or a flavorful tagine, this spice blend is sure to elevate any dish you create!
Notes
- Adjust the quantities as per your taste.
- When using whole spices instead of ground spices, then use a spice mill or mortar and pestle to grind it into a fine powder. Be sure to sift through the resulting mixture to remove any large pieces.
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