Ras El Hanout – Holy Cow Vegan

This intensely aromatic Moroccan spice blend takes minutes to assemble, Russ L. Hanout. Make a batch and use it to cook complex and delicious stews and tagines that everyone will love.

Index

What is Ras El Hanout?

Ras El Hanout is a North African spice blend most associated with Moroccan cooking, although it is also used in Tunisia and Algeria. It has intense, floral notes and is a great flavor to add to Moroccan-inspired dishes and especially slow-cooked stews, like this jackfruit “lamb” tagine.

The words “Ras El Hanout” loosely translate to “top of the shop” or “top shelf”, indicating the high status of this spice blend among many others in the region. It really is a transformative ingredient, much like harissa paste, because it completely changes the flavor profile of a recipe, adding a lot of appetizing appeal.

Cooks in Morocco probably have as many versions of it as can be said with a mix of other global spices like garam masala and barbeque.

Ras El Hanout’s version may include more than a dozen spices and herbs, including lavender flowers and rose petals. While they aren’t hard to find, in my version I stuck with spices that are more likely to be in the pantry of someone who likes to cook global recipes.

You’ll find ras el hanout recipes that incorporate powdered spices, but I prefer to use whole spices because they impart a superior flavor. You can toast whole spices before blending, which adds flavor to the spice mix and the food you cook with it. Powdered spices lose their flavor the longer they sit on the shelf, so a strong argument must be made for using whole spices. The only ground spices we will need for this recipe are turmeric, ginger and paprika.

Why you will love this recipe

• Strongly aromatic. You need a perfect balance of spices to make the perfect ras el hanout recipe, and this combination hits the spot.
• Easy to make. It will take you only 10 minutes to make this spice mix. This recipe makes enough for 3-4 servings but you can easily double or triple it if you want to make a larger batch.
• versatile. You can use this ras el hanout spice blend not only in Moroccan-inspired stews but also as a rub for tofu or tempeh, to flavor vegetarian meats, couscous, and veggie bean burgers. Your imagination is the limit!

material

whole spices

• Coriander seeds
• cumin seeds
• fennel seeds. You can replace it with two star fennel.
• Whole nutmeg. If you don’t have whole nutmeg, use two teaspoons of nutmeg and add it to the recipe along with other ground spices.
• Cinnamon sticks
• green cardamom
• Black pepper seeds
• Allspice berries
• cloves
• Dry red chillies. Use any spicy chili like Arbol. If you don’t have it, use cayenne pepper and add it to the recipe along with other ground spices.

ground spices

• yellow
• ginger
• paprika. You can use chili for a spicy mix.

How to use this spice mix

• Use it in aromatic, slow-cooked stews like tagines. I have a fantastic chickpea tagine recipe that I will share with you later.
• Use it to flavor rice or couscous or even pasta dishes and add an exotic flair.
• Use it as a seasoning rub before grilling tofu or tempeh or vegetables, or add to veggie burgers for a tasty kick. Ras El Hanout is especially good with vegetables like carrots, sweet potatoes and winter squash.

Helpful Tips

• Do not leave spices unattended in the oven. Stay with them and stir frequently to ensure they toast evenly. As soon as you turn off the stove, remove them to a bowl so they don’t cook.
• Allow the spices to cool thoroughly before grinding. This will ensure that there is no moisture in the spices that can hide in the powder mixture, reducing its shelf life.
• You may be tempted to add ground spices when blending whole spices, and you certainly can, but remember that the spices will likely invade your nostrils when you open the blender. Adding them to the end is easy. Regardless, make sure you turn away from the blender or spice grinder so you don’t inhale the spice fumes, which can make you sneeze.

Storage instructions

• Store ras el hanout in an airtight jar in a cool, dark cupboard in your kitchen. Spices contain oils and keeping the mixture cool ensures that the oils don’t go rancid. To extend the shelf life of your ras el hanout you can store it in the refrigerator or freezer, if you have the space. The spice mix will taste best if used within three months, although you can store it for up to a year.

More African/Mediterranean recipes

If you like this recipe from Ras El Hanout, be sure to check out more global vegan recipes at Holy Cow Vegan!