Beautifully layered, offering a floral spiciness without being too hot, ras el hanout is a complex spice. Like many other (traditional/hereditary) spice mixes this one is regionally, even family, dependent. Ours is based on a family recipe we received from a cook in Marrakech in 2006. This spice is an obvious choice for a tajine. Or how about rubbing it on a buttered corn cob before putting it on the BBQ? Or just slightly dusting it over a chioggia beet carpaccio and combining it with macadamia oil? Oi oi oi!… All the possibilities…


Prep time

15 mins




  • 2 tbsp Curcuma root powder

  • 2 tbsp Coriander seeds (freshly ground)

  • 2 tbsp Cinnamon powder

  • 2 tbsp Cumin powder

  • 2 tbsp Mace powder

  • 2 tbsp Cardamom powder

  • 1 tbsp Piment seeds (freshly ground)

  • 1 tbsp Ginger root powder

  • 1 tbsp Laos root powder

  • 1 tbsp Cloves powder

  • 1 tbsp Peppercorns* (freshly ground)

  • ½ tbsp Anise seeds (slightly crushed but not ground)

  • ½ tbsp Nutmeg (freshly ground)

  • ½ tbsp Sweet paprika powder

  • ¼ tbsp Dried rosebuds powder **

  • Chilli powder (to taste or leave out)


  • Pour all ingredients into a fitting jar with screw top.
  • Shake well for at least a minute or until everything is well mixed.
  • Don’t leave the jar open for too long to prevent the aromas from escaping and moisture creeping in.

Here are the exact things we used:

* Peppercorns: we used a mix of assam, white, green, pink en sichuan

** Dried rosebuds powder: we got dried rosebuds and then ground them to a powder

Saàd was an incredible host back in 2006. His wife, Yasmine, was a cook in a traditional restaurant, making the most amazing tajines. Yasmine gave us the family recipes to many dishes & above spice mix: spread the love for Morocco’s cuisine, she said.
Et voilá, Yasmine! we obey thee 🙂