One of my most go-to sections in my cookbook is the chapter on kitchen basics.

It’s the largest chapter in the book with 46 recipes (!!!) and most of which are used in recipes throughout the book. 🙂

Along with the dual-purpose dressinades, kitchen-made broths and condensed soups and other must-make, without a mix kitchen basics, I keep a blue sticky note on pages 36-40 for the seasoning blends. Spice blends, like my all-purpose seasoning (think Lawry’s), taco, fajita and Italian seasoning blends (to name a few) are the ones I go through the most and find myself making ALL THE TIME.

To this day, I’m still quite passionate about making my own spice blends. I mean, how else am I going to use up the 80+ (<—hoarder tendencies!) spices I have in my kitchen? So..

What Is Ras el Hanout?

Ras el Hanout is a North African / Moroccan spice blend containing a plethora (typically 12) of different spices. Most often this seasoning blend is used in savory dishes; rubbed on meat or fish and to season rice and couscous dishes. (Thanks Wikipedia!)

Purists may want to turn their heads because I only have 10 spices represented. But paprika and turmeric (I’d say a teaspoon of each) could round it out to make it an even 12 spices. Naturally I ran out of these making a different spice blend… so typical.

To Make Ras el Hanout Set out:

cumin
ginger
fine sea salt
ground black pepper
cinnamon
coriander
allspice
cayenne pepper
clove
*optional spices* 1 teaspoon (smoked or regular) paprika 1 teaspoon turmeric

There’s no right or wrong brand. I will first say, buy what you can afford. However, not all spices are created equal as you tend to get what you pay for. Currently I use Morton & Bassett (not sponsored) because I find their spices to be top notch in texture, color and flavor. Worth keeping and respect what their company stands for not only with charitable work but also quality control. With that said some other pleasing brands I’ve used over the years are Simple Organic, Frontier Co-op and Penzys.

To make Ras el Hanout, start by measuring 2 teaspoons both of ground cumin and ginger. Then add in 2 teaspoons of fine sea salt and then 1 -1/2 teaspoons coarsely ground black pepper.

Next, measure out 1 teaspoon each ground cinnamon, coriander and allspice (and the turmeric and paprika if using).

Lastly, measure and add 3/4 teaspoon of cayenne (more or less to taste) and then 1/2 teaspoon ground clove.

Stir together until combined.

Finally, store in a container that has a tight-fitting lid and store in a dry, dark place for up to 6 months. Or until you make this.