Ras el hanout is a North African spice blend of often 10 to 30 spices, such as cumin, coriander, cinnamon, turmeric, ginger, cardamom and pepper. It is warm and aromatic, with little heat.

Origin

The name means "head of the shop" in Arabic: the best blend a spice merchant has to offer, so every blend is a little different.

In flexitarian cooking

For flexitarians, it is a shortcut to depth: carrots, pumpkin, chickpeas or lentils taste as complex as a slow-braised meat dish.

Alternative

Cumin, coriander, cinnamon and a little paprika in a 2:2:1:1 ratio.

Tip

Toast the spice briefly in oil before adding liquid to release far more aroma.

Related recipes

Hummus with braised carrots, ras el hanout and poached egg

Related terms

Herbes de Provence, Braising, Sweating