Morocco’s most celebrated spice blend — and how to make it shine in your kitchen
By Flavour & Spice · April 2026 · 5 min read
If there’s one spice blend worth keeping on your shelf at all times, it’s ras el hanout. Its name translates to “head of the shop” — meaning the very best a spice merchant has to offer. It’s a complex, warming mixture of a dozen or more spices: think cumin, coriander, cinnamon, ginger, turmeric, cardamom, and often rose petals or dried lavender. The result is something intoxicating — deeply aromatic, lightly sweet, earthy, and just a little floral.
| PRO TIP FROM OUR KITCHEN
Before using ras el hanout, bloom it in a little warm butter or olive oil for 30–60 seconds. This unlocks the fat-soluble aromatics and transforms the whole dish. |
Meat & Protein – The classic pairings
Ras el hanout was practically made for slow-cooked meat. A lamb tagine with dried apricots, preserved lemon, and olives is the benchmark dish — but the possibilities go well beyond tradition.
- Roast chicken — Rub under the skin with olive oil, garlic, and lemon. Roast low and slow for perfumed, caramel-toned skin.
- Lamb kofta — Mix generously into ground lamb with grated onion and fresh mint. Grill over coals for best results.
- Slow-roasted lamb shoulder — Cook low and slow until pull-apart tender. The spice blend forms an incredible crust.
- Seared duck breast — Rub on the skin before pan-searing. The blend’s warmth plays brilliantly against rich duck fat.
“Ras el hanout doesn’t just season food — it tells a story. Every batch is different, every cook makes it their own.”
Vegetables & Sides – Elevate your everyday veg
This is where ras el hanout surprises people the most. Roasted vegetables become something extraordinary — a simple tray of cauliflower or carrots tossed in olive oil and the blend comes out of the oven caramelised and deeply fragrant.
- Roasted carrots or cauliflower — Toss with olive oil, a generous pinch of the blend, and a drizzle of honey. Roast at 200°C until golden.
- Crispy spiced chickpeas — Pan-fry with oil as a crunchy topping for soups, salads, or grain bowls.
- Couscous & lentils — Stir through the cooking water or fluff into couscous with butter. Wonderful with red lentil soup.
- Butternut squash soup — Blend in a teaspoon for warmth and depth. Finish with a swirl of cream.
Dips, Sauces & Spreads – Small additions, big impact
You don’t need to build an entire dish around ras el hanout. A teaspoon stirred through hummus, a pinch whipped into labneh, or a small knob blended into softened butter for finishing steaks — these tiny additions make a remarkable difference.
- Spiced hummus — Swirl through homemade or store-bought hummus with a generous lug of olive oil. Top with toasted pine nuts.
- Compound butter — Blend with softened butter and lemon zest. Slice over grilled lamb chops or roasted corn.
- Yoghurt dipping sauce — Mix with Greek yoghurt, garlic, and lemon juice. Pairs beautifully with grilled meats or flatbreads.
- Spiced tomato sauce — Add to a base passata for pasta or grain bowls with a Moroccan flair.
The Unexpected – Sweet & surprising uses
Here’s where things get interesting. The floral, spiced notes of ras el hanout mean it bridges savoury and sweet with ease. A pinch in a pot of hot chocolate adds mysterious depth. Rolled into chocolate ganache truffles with a dusting of cocoa, it’s genuinely extraordinary. Or try warming a jar of honey with a pinch and drizzling it over a cheese board — your guests will ask what your secret is.
- Spiced hot chocolate — A pinch adds a mysterious, warming depth to your favourite mug.
- Chocolate ganache truffles — Roll in a mix of ras el hanout and cocoa powder for a North African twist.
- Spiced honey — Warm a jar of honey with a pinch and drizzle over a cheese board or baklava. Unforgettable.
Flavour & Spice Lovingly blended by us. Click to buy here.
Make Roast pumpkin – click recipe here
Ingredients: cinnamon, turmeric, peppercorn, nutmeg, cardamom, cloves
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