Ras el Honout

Carolyn Haas


Ras el Hanout is kind of like the north African version of curry or garam masala. It means Top of the Shelf in Arabic, indicating that it is made of the very best spices. There are many different versions, and this is the one I'll use to make a Moroccan chicken dish. Amount of heat can be adjusted depending on how much red pepper flakes you use.


★★★★★ 2 votes

2 Tablespoons
10 Min
5 Min
Stove Top


  • 1 1/2 tsp
    coriander seeds
  • 3/4 tsp
    cumin seeds
  • 1/2 tsp
    crushed red pepper flakes
  • 1 1/4 tsp
    ground cinnamon
  • 1 tsp
  • 1/2 tsp
    ground cardamom
  • 1/2 tsp
    ground ginger
  • 1/2 tsp
    ground turmeric

How to Make Ras el Honout


  1. Toast coriander and cumin seeds in a small skillet over medium heat, stirring occasionally, until aromatic and slightly darkened, about 4 minutes.
  2. Transfer to a spice mill; let cool. Add crushed red pepper flakes. Process until finely ground. Transfer to a small bowl. Add remaining ingredients; whisk to blend.
  3. NOTE: Store airtight at room temperature for up to 2 months.

Printable Recipe Card

About Ras el Honout

Course/Dish: Seasoning Mixes
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Moroccan

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