Ras el Hanout Substitute

What is Ras el Hanout?

It is a North African spice blend, which may include up to 40 different spices, with some blends claiming to include over one hundred.

While understanding the perfect nuance of this varied spice blend is a difficult enough task, even the actual name ras el hanout causes confusion. A literal translation of the term from Arabic means “head or top of the shop.”

It is not hot, so think of it as a general-purpose spice to add to couscous or rice, use to enhance the flavour of casseroles and tagines or rub it onto meat prior to cooking. 

What can I use as a substitute? 

• For a quick fix mix together 1 tablespoon (or teaspoon for a small batch) each of cumin, coriander and paprika and quarter teaspoon of cinnamon or allspice. 
• If you have a plain Moroccan blend in your cupboard you can definitely use it instead as they are quite similar.  
• Replace with a curry powder, look for one with ginger and cinnamon as it will be milder and add some paprika for colour. 
• Try garam masala as the ingredients are quite similar they both contain fennel, coriander and cardamom, caraway. 

What spices does it contain?

Ground Spices 

• Mild Paprika - adds bright red colour and full bodied flavour. 
• Smoked Paprika - adds robust smoky flavour.
• Ground Turmeric - has a wonderful golden colour with a slightly bitter, citrusy taste. Be careful when using it as it stains everything yellow. 
• Ground Ginger - is sweeter and milder than fresh ginger with a slight spiciness.
• Ground Allspice - is a berry and called allspice because it taste like a combination of cinnamon, nutmeg and cloves. Not to be confused with mixed spice that is milder and sweeter. I usually use allspice for savoury dishes and mixed spice for sweet dishes.
• Ground Nutmeg - a warm aromatic spice with sweet, woody flavours. It can be overpowering so should be used in moderation. 
• Cayenne Pepper - this is the ingredient that will bring the heat to your food. We use just a dash in this blend so it is doesn’t overwhelm feel free to increase if you like things hot and spicy. 
• Ground Cinnamon - usually made from Ceylon cinnamon sticks which have a pleasant, light and somewhat sweet taste, with just a smidgen of spice

Whole Spices & Seeds

• Cardamom Seeds - have a fresh, zesty taste and can simultaneously be slightly sweet and spicy.
• Cumin Seeds - have a slightly sweet, warm earthy flavour with a slight nutty element, they feature in Moroccan cooking but in smaller amounts than found in Indian. .
• Coriander Seeds - have a mild floral, lemon-like taste. 
• Fennel Seeds - has a delicious and fresh with subtle liquorice flavour. 
• Caraway Seeds - have fresh anise and fennel notes, they were used by Ancient Greeks and Egyptians to aid digestion.
• Cloves - are dried unopened flowers of an evergreen plant, a pungent spice with an “antiseptic” note. Great as a breath freshener.

You Will Need

How to Make It (step-by-step)

I always like to buy my spices whole, toast them and then blitz them in a spice grinder or pound them in a mortar and pestle to turn them into a powder.

But, you can use powdered versions and warm them up to release their aromas to save yourself some time.

1. Gather your whole seeds and spices first. 
2. Place a small non-stick pan on medium-high heat and add your whole spices (cardamom seeds,  cumin seeds, coriander seeds, fennel seeds, caraway seeds, cloves). 
3. Toast your seeds on a dry pan over low-medium heat until aromatic, stirring occasionally. approximately 2-3 minutes.
4. Remove the seeds from the heat, transfer them to a cold bowl to stop the heating process and to allow them to cool, then grind them into a powder using a spice grinder or mortar and pestle.
5. While your whole seeds and spices are cooling gather your powders and place them in the bowl with the freshly ground spices. (I take them out of the pantry first, and line them up on the bench, take what I need, then place them back).
6. Mix all your spices together until they are well combined.
7. Store in an air-tight container until ready to use.

Ras el Hanout Uses

• Well naturally in your tagines, as well as your stews and casseroles. 
• Try it on your roast vegetables such as pumpkin, sweet potato, carrots, etc. You can either serve the vegetables as a side or in a salad.
• Mix with some oil to make into a marinade and marinate meat such as pork, lamb, beef or chicken overnight, then cook on its own or in a tagine with other vegetables.
• Use in couscous, or rice, or grain dishes - sauté diced onions in oil and Ras el Hanout then stir through cooked couscous or rice.
• In your meatballs and burgers for added flavour.
• As a rub for grilled meats, fish or chicken.
• Shake it up in your dressings to pour over salads or grain bowls. 
• Stir it through tahini or hummus for exotic depth.
• Wonderful for roasting your chickpeas or to adding to lentil or bean dishes. 

Common Questions (FAQs) & Tips

More Spice Blend Recipes To Try

• Taco Seasoning
• Italian Seasoning
• Madras Curry
• Za'atar Blend

Recipe Card

Ras el Hanout Substitute

Ras el Hanout is another family favourite, this North African spice blend translates to “top of the shop” and is a complex medley of fragrant spices.

Print Recipe Pin Recipe Rate this Recipe

Prep Time: 5 minutes

Cook Time: 3 minutes

Total Time: 8 minutes

* Times are an estimate and will depend on your skill level

Course: Spices

Cuisine: Moroccan, North African

Keyword: Easy, home made spice blend, Ras el Hanout spice mix

Difficulty: Easy

Diet: Suits all diets and eating styles

Servings: 47 teaspoons (½ cup)*

Calories: 3kcal

Ingredients

Whole Spices & Seeds

• 1 ½ tablespoons cumin seeds
• 1 tablespoon coriander seeds
• ½ tablespoon fennel seeds
• 1 teaspoon cardamom seeds
• 1 teaspoon caraway seeds
• ½ teaspoon cloves

Ground Spices & Spice Powders

• 1 ½ tablespoon mild paprika
• 1 tablespoon ground ginger
• ½ tablespoon smoked paprika
• ½ tablespoon ground turmeric
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon ground nutmeg
• ¼ teaspoon cayenne pepper

Instructions

• Toast your seeds on a dry pan over low-medium heat until aromatic.
• Remove from heat then grind them into a powder using a spice grinder or mortar and pestle.
• Place the ground seeds and remaining spices in a bowl and stir until well combined.
• Tip them into a glass jar and store in a dark part of your pantry.

Notes

* This recipe makes approximately 1 cup consisting of approximately 7 tablespoons or 47 teaspoons. The servings are calculated per teaspoon. 

Nutrition information is calculated using an ingredient database and should be considered an estimate.

Serving: -1g | Calories: 3kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 18mg | Fiber: 1g | Sugar: 1g | Vitamin A: 154IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg

Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!

PIN Me Now & Save for Later!