Ras el-Hanout
Moroccan spice blend of varying composition, often with more than twenty spices. The name means “head of the shop”.
What it is
Ras el hanout is a Moroccan spice blend whose composition varies; it is usually put together to suit the customer and can contain more than twenty spices. The name comes from Arabic and means “head of the shop”. The writer Saad Sarhane explains it by saying the blend is the very best the spice seller (attar) has in his shop.
In Fez, according to Sarhane, ras el hanout is sold in the spice sellers’ souk in the medina, which runs at right angles to the butchers’ and greengrocers’ markets, so that meat, vegetables and spices can be had side by side.
What it is made of
A traditional recipe can have up to fifty ingredients, among them dried flowers such as rosebuds and lavender, as well as cardamom, nutmeg, galangal, ginger, pepper, cinnamon, cloves, turmeric and hot chillies. Sarhane speaks once of three dozen and once of about forty spices and names, among others, clove, cinnamon, galangal (khdenjal) and long pepper (dar l-felfel).
When
Ras el hanout is used to season rice, couscous, tagines and slow-cooked stews. Sarhane names it as the spice of mrouzia, a dish made mainly of meat and raisins, with onions, garlic, oil and honey and topped with fried almonds.
Before Eid al-Adha, according to Sarhane, mothers bought ras el hanout in the spice sellers’ souk and made sure the blend was complete.
At a glance
- Arabic
- رأس الحانوت
Where it comes from
At home throughout the country, with no place of origin named by a source.
When you come across it
Goes with it
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Last checked on 27 Oct 2026. 3 sources, 0 of them primary (authority, UNESCO, operator).