Ras el Hanout Moroccan Blend
The crown jewel of North African spice blends. Rose petals, cardamom, cumin, cinnamon, and turmeric. Its name means head of the shop — the spice merchant best.
No two ras el hanout recipes are alike. Floral meets spicy meets warm in a complexity that rewards slow cooking. The longer it cooks, the deeper it goes.
Brings authentic Caribbean heat and spice to any dish.
Enhances natural savory notes and adds complexity.
Creates a delicious char and smoky flavor outdoors.
Turns simple ingredients into something extraordinary.
🥩 Proteins
- Chicken
- Pork
- Seafood
- Lamb
- Tofu
🥦 Vegetables
- Bell Peppers
- Onions
- Sweet Potato
- Fish
🍚 Grains & Starches
- Rice
- Rice & Peas
- Quinoa
- Potatoes
- Plantains
🍳 Cooking Style
- Grilling
- Roasting
- Marinating
- Stir Fry
- Slow Cooking
🌍 Cuisines
- Caribbean
- Jamaican
- Tropical
- Fusion
- BBQ
A Tradition of Bold Flavor
Moroccans use ras el hanout in tagines, couscous, and pastilla. It is the spice of hospitality brought out for honored guests and special occasions.
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Coat meat or veggies with 1–2 tbsp per pound. Let sit at least 30 minutes (or overnight for deeper flavor).
Grill, bake, or pan-sear until cooked through and that authentic sear gets its authentic fire finish.
Add a squeeze of lime juice before serving to bring out the flavors.
Rub on chicken thighs with olive oil, roast at 375F for 45 min. Serve with couscous and golden raisins.
Sealed and dark. 18 months. Floral notes fade fastest.
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Cooking Experiences ⭐ 4.8 (862)
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"Made the best jerk chicken I've ever had! My whole family loved it. The flavor is so authentic and bold."
"This blend is incredible. I use it on everything — chicken, shrimp, veggies. Absolutely worth every penny."