Ras el hanout

Ras el hanout is an aromatic North African spice blend with a warm, complex and lightly floral character. It is used to give depth and fragrance to tagines, couscous, stews and roasted vegetables, and also works well as a rub or in a marinade.

Type: spice blend
Origin: Maghreb, especially Morocco
Composition: variable (often including cumin, coriander, ginger, turmeric, cinnamon, pepper, paprika, clove)
Aroma: warm, spicy, sometimes lightly sweet and floral
Form of use: usually ground, sometimes partly coarse

Description

Ras el hanout can be loosely translated as “the best of the shop” and refers to a blend that may differ from one spice merchant to another. There is therefore no fixed recipe: some blends are dry and earthy, others are slightly sweeter with more cinnamon, while others gain a floral note from rose petals or other aromatic accents. What almost always returns is a layered palette of warm spices, with both earthy notes, such as cumin and coriander, and lively, sweet components, such as ginger and cinnamon.

In the kitchen

Ras el hanout suits dishes that are allowed to become fragrant and gently simmer. It is classic in tagines with lamb, chicken or vegetables, and in stews with pulses. It also quickly gives couscous, rice dishes and soups that typical Maghreb atmosphere. For a marinade, mix it with olive oil, garlic, lemon juice and, if you like, a little yoghurt; for a dry rub, combine it with salt and a little paprika. The blend loves sweet-savoury combinations: think dried apricots, raisins, almonds or honey. Dose calmly, as the intensity varies by blend; taste and build up gradually.

Storage & preparation

Store ras el hanout airtight, dry and in the dark, so that the aromas do not fade. Because many blends are finely ground, they quickly absorb odours from their surroundings and become flat more easily; it is better to buy small quantities. You can awaken the aroma further by briefly warming it in oil or butter at the start of cooking, without letting it burn. Add it early to stews for a rounded flavour, and in quick preparations or dressings preferably towards the end for a fresher, clearer perfume.