What is ras el hanout?
Ras el hanout is the most celebrated spice blend of the Maghreb. The name literally means "head of the shop": the best a spice merchant has to offer. It grew up in the souks of Fez and Marrakech, where every attar guarded a personal formula that might contain ten ingredients or well over thirty. Rather than belonging to one dish, ras el hanout is the signature of Moroccan cooking itself: lamb and chicken tagines, couscous with meat and seven vegetables, the filling of bastilla, and mechoui, the slow-roasted lamb. Through Maghrebi communities it has also found a place in Egyptian, Levantine and Gulf kitchens, where cooks use it on grilled meats and spiced rice.
Compared with eastern Arab blends such as seven spices or kabsa seasoning, ras el hanout is warm, aromatic and layered rather than hot. The aim is balance: warmth from cinnamon and ginger, floral lift from rose and lavender, earthy depth from turmeric and cumin, and only a gentle touch of heat.
Composition and the role of each ingredient
There is no single official recipe, but authentic blends are built from related groups of spices:
- Warm spices: cinnamon, ginger, nutmeg, cloves and allspice form the base.
- Earthy spices: cumin, coriander and turmeric give depth and the golden colour.
- Peppers: black and white pepper with a little chilli, and in traditional Fez formulas, grains of paradise.
- Aromatics: cardamom, aniseed, fennel and sometimes mastic.
- Floral notes: dried rose buds and occasionally lavender, the hallmark of the Fez style.
The warm and earthy spices usually account for most of the weight, while the aromatics and flowers are added in small proportions because a little goes a long way. Sheikh Al-Attareen keeps its exact formula and ratios confidential, but guarantees that the blend contains spices only, with no salt padding or fillers.
| Variant | Character | Best use |
|---|---|---|
| Authentic Moroccan Ras el Hanout | Balanced, warm and aromatic with a soft floral finish | Tagines, couscous, bastilla, spiced rice |
| Ras el Hanout with Black Pepper | Bolder and hotter, with the bite of freshly ground black pepper | Grills, lamb, kofta, chicken marinades |
How to recognise a good ras el hanout
A quality blend is ground from whole spices that have been cleaned and lightly toasted just before milling, so the aroma on opening the jar should be strong and multi-layered: you should pick out cinnamon, cardamom and rose without any one of them dominating. Other markers:
- No fillers or salt padding: cheap commercial blends are bulked out with salt, starch or flour. An authentic blend contains spices only.
- No artificial colour: the reddish golden-brown should come from turmeric and natural paprika.
- Uniform grind: fine, even particles without lumps or coarse fibres.
- Low moisture: seasoning mixes are generally held to around 10 % moisture or less to prevent caking and mould, and are assessed against the international spice standards such as ISO 2825 for ground samples and the European Spice Association (ESA) quality minima for cleanliness and microbiological limits.
- The rub test: rub a pinch between your palms. If the aroma rises immediately the blend is fresh; if you have to bring it to your nose, the volatile oils have faded.
How to use it: lamb tagine with prunes
- Season 1 kg of cubed lamb with two tablespoons (about 15 g) of ras el hanout, salt, olive oil and a crushed garlic clove. Marinate for at least two hours, or overnight in the fridge.
- Soften two chopped onions in a little oil and butter, add the lamb and turn until it changes colour.
- Add a pinch of saffron or turmeric and enough water to cover, then cover the tagine and simmer gently for an hour and a half.
- Add dried prunes, a spoonful of honey and a little cinnamon, and let the sauce reduce for fifteen minutes.
- Finish with toasted almonds and sesame seeds and serve with Moroccan bread or couscous.
Three other uses: rub a whole chicken with the blend and olive oil before roasting; stir a teaspoon into rice or bulgur as it cooks; toss roasted vegetables (carrot, pumpkin, aubergine) with the blend, honey and lemon.
Storage and shelf life
Keep ras el hanout in an airtight container away from light, heat and humidity, and never on a shelf above the stove. A ground blend holds its peak aroma for six to eight months after opening and remains usable for about a year, although the floral components fade first. Use a dry spoon and close the jar immediately after use.
The Sheikh Al-Attareen range
- Authentic Moroccan Ras el Hanout
- Ras el Hanout with Black Pepper
Sheikh Al-Attareen sources whole spices from their origins (cinnamon and cardamom from Sri Lanka and Guatemala, cumin and coriander from Egypt, dried rose from selected growers) and checks each lot in its Mansoura laboratory for moisture, cleanliness and foreign matter before toasting, grinding and packing in sealed containers. The blends are available in our branches in Egypt, Iraq (Baghdad and Erbil) and Syria (Homs), and through our online store.
Frequently asked questions
How is ras el hanout different from curry powder?
Indian curry powder relies on turmeric, fenugreek and cumin for an earthy, pungent profile, while ras el hanout is warmer and more perfumed thanks to cinnamon, cardamom and rose, and is used in tagines and couscous rather than curry sauces.
Is ras el hanout hot?
The classic blend is mild. The black pepper version adds noticeable heat but remains far gentler than chilli-based mixes.
How much should I use per kilogram of meat?
One to two tablespoons (10 to 15 g) per kilogram; use less for chicken and fish.
Can it be used in desserts?
Yes, in very small amounts. Its warm base is close to cake spice and works in date cakes and spiced creams.