Ras el Hanout

What You'll Need

  • measuring cups and spoons
  • cast iron skillet
  • mortar and pestle
  • jar for storage
  • 1 1/2 teaspoon coriander seeds
  • 3/4 teaspoon cumin seeds
  • 1/2 crushed red pepper flakes
  • 1/2 tsp lavender
  • 1/4 tsp black pepper
  • 1/4 tsp cardamom seeds
  • 1 1/4 teaspoons ground cinnamon
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cardamom
  • 1/2 ground ginger
  • 1/2 teaspoon turmeric
  • 1/8 ground clove
There are a thousand, or more, variations on this ancient spice blend. Made to showcase the finest spices a stall or shop might have to offer, this blend evokes a complex, shifting culture, and a vibrant, spice-based cuisine. Ras el Hanout translates as ‘front of house’, and it epitomizes the best a region, or a particular vendor, might have to offer. Though we make no claim to ancient tradition, we do adore a well-crafted spice blend. Here’s our take on the venerable Ras el Hanout.


Toast coriander and cumin seeds in a dry skillet over medium heat, stirring occasionally, until aromatic and slightly darkened, about 4 minutes.toast spices Allow to cool.

In a mortar and pestle, combine the red pepper, lavender, fennel, black pepper, and cardamom. add to grinderGrind to a coarse powder as the toasted spices cool.
pulverize to a powder
Add the toasted spices and grind until the mixture is a fine, uniform powder.
add cooled spicesCombine the ground cinnamon, smoked paprika, ground cardamom, ground ginger, ground turmeric, and ground clove with the rest of the spices, and mix well.
mix wellStore in a tightly lidded container at room temperature for up to 6 months.

store in a cool placeOver to You

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