Ras el hanout

This heady North African spice conjures up the flavour of food hailing from places such as Morocco, Tunisia, and Algeria. When we think Moroccan we think tagines but this spice mix is much more versatile than this. Ras el hanout means the top of the shop in Arabic, so it includes some of the finest spices. Ras el hanout can contain between 10-100 different spices. This is my favourite combination and the one I make up to use

Think North Africans version of the Indian Garam Masala. Fabulous rubbed on vegetable kebabs or on tofu.

Yes, we can easily buy this spice but it is so easy to make it up yourself. It uses a mixture of pungent and sweet aromatics. I particularly love adding a little to my falafels.

Ras el hanout

Makes 4 tbsp


  • 3/4 tsp chili flakes
  •  1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground nutmeg
  • 1 tsp turmeric
  • 3/4 tsp ground black pepper
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 3/4 tsp paprika
  • 1/4 tsp ground cloves
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground allspice
  • 3/4 tsp of sugar

1. Mix all the spices together, I give them a quick whiz in a food processor but can just as easily be done by hand.

2. Sore in an airtight container until ready to use.

I tend not to make a huge amount of this mix at once, mainly because it is not a spice I use as frequently as a Cajun spice.

If you want to make a larger amount just double up on every quantity stated.

If you like this recipe, don’t forget to tag me on Twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/thegfveganalchemist Iwould love to see seeing your versions of the recipes from the blog. All your comments and suggestions are welcome.

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