Ras el Hanout: Seasoning and Recipe Guide

Ras el hanout is an aromatic spice mix originating in the Maghreb region of North Africa. It has no fixed recipe as each shop or family has its own secret blend, often combining a dozen or more spices in unique proportions. This custom blend tradition is what gives ras el hanout its name and mystique. Historically, spice merchants would create their signature ras el hanout by using a bit of all their finest spices, resulting in a complex medley of flavors.

In North African cuisine, ras el hanout is a pantry staple. It’s used in many savory dishes – from meats and fish (rubbed on or marinated) to grain dishes like couscous and rice. 

Classic Moroccan tagines (slow-cooked stews) often owe their warm, rich flavor to ras el hanout. In Tunisia, a similar spice mix (sometimes called tabel) features in hearty dishes and even to season plain couscous. 

Wherever it’s used, ras el hanout brings a warm, earthy depth that instantly evokes the spice markets of Marrakech.

How to pronounce it: “Ras el hanout” is pronounced rahss-ELL hah-NOOT. The emphasis is on the last syllable (“noot”). 

Ras el hanout is incredibly versatile. Thanks to its complex flavor, it can enhance both savory and even sweet dishes.

Below are 10 modern uses for ras el hanout, ranging from traditional North African preparations to creative twists. Whether you’re cooking meat or vegetables, grains or snacks, this blend can likely find its way in.

Before we jump into specific uses, a quick usage tip: Because ras el hanout is potent, a little can go a long way. As a starting point, use about 1 to 2 teaspoons of ras el hanout per pound of meat or vegetables when seasoning. 

You can always add more to taste, but this guideline helps avoid overpowering a dish. Also, if your blend has no salt (as most do), remember to add a pinch of salt in your recipe to enhance the spice flavors; if it has salt, adjust accordingly.

5 Ways to Use Ras el Hanout

1. Moroccan Tagines & Braises: Ras el hanout is made for slow-cooked Moroccan tagines and stews. Add a couple teaspoons to lamb or chicken tagine recipes – the spice will infuse the meat and sauce with warm, earthy depth. A famous example is Mrouzia, a lamb tagine with honey and raisins that relies on ras el hanout for its signature flavor. You can also use it in other braised dishes (even if they’re not North African) – for instance, try a pinch in a beef stew or chili for a Moroccan-inspired twist. (Recipe idea: Moroccan Lamb Tagine with Ras el Hanout.)
   
   

2. Meat & Seafood Marinades/Rubs: Use ras el hanout as a flavorful rub or marinade base for proteins. For a dry rub, mix the spice blend with a little oil (and lemon juice or vinegar) to create a paste and rub it onto chicken, lamb, beef, or fish before grilling or roasting. The spices form a fragrant crust as it cooks. Ras el hanout is also fantastic in yogurt marinades – blend a spoonful into yogurt with garlic and lemon, and marinate chicken or fish in it. The enzymes in yogurt tenderize the meat while the ras el hanout imparts an aromatic flavor. This works great for grilled Ras el Hanout chicken skewers or even spiced fish fillets. (Recipe idea: Grilled Ras el Hanout Chicken Kabobs.)
   
   

3. Roasted Vegetables: Tired of plain roasted veg? Toss them with ras el hanout for a huge flavor upgrade. Simply coat cut vegetables (like carrots, cauliflower, sweet potatoes, or eggplant) with olive oil, sprinkle 1–2 teaspoons of ras el hanout, and roast until tender and caramelized. The blend’s cinnamon, cumin, and pepper notes bring out a lovely warmth in veggies. Ras el hanout–roasted carrots, for example, develop an almost sweet-savory complexity. Even something as simple as oven fries can be elevated.  Try sprinkling ras el hanout on potato wedges or butternut squash before roasting for an addictive twist. (Recipe idea: Ras el Hanout Roasted Carrots and Cauliflower.)
   
   

4. Hearty Soups & Stews: Stirring a bit of ras el hanout into soups can transform their flavor profile. It works especially well in lentil, bean, or squash soups, adding a warming, aromatic undertone. For instance, a basic carrot or pumpkin soup becomes far more intriguing with a teaspoon of ras el hanout as you get those cozy cinnamon-ginger notes in each spoonful. Moroccan-inspired harira (chickpea and lentil soup) or a spiced vegetable stew can use ras el hanout as the primary seasoning. Even in Western-style soups like tomato or chicken soup, a pinch of ras el hanout gives a subtle Moroccan flair. Just be careful as a little goes a long way in brothy dishes. (Recipe idea: Moroccan Chickpea & Butternut Squash Soup.)
   
   

5. Couscous, Rice & Grains: Ras el hanout is a natural friend to neutral grains, turning them into something special. In North Africa, plain couscous is often fluffed with a pinch of ras el hanout to lend it aroma. You can do the same when cooking couscous, rice, quinoa, or other grains. Add 1/2 to 1 teaspoon of the spice blend to the water or broth as it simmers. The grains will absorb those flavors as they cook . Another idea is making a couscous or rice pilaf: sauté ras el hanout in a bit of butter or oil, then toss cooked couscous or rice with it, along with toasted nuts and herbs, for a fragrant side dish. This works for grain salads too (imagine a ras el hanout quinoa salad with roasted veggies). (Recipe idea: Ras el Hanout Couscous Pilaf with Apricots.)
   
   

Throughout all these uses, remember that ras el hanout is a versatile, all-purpose blend – much like garam masala or curry powder in Indian cuisine. It can go from meats to veggies to snacks to drinks. Experiment with it and you’ll find it quickly becomes a go-to seasoning in your kitchen.

La Botanique Sacrée is a modern apothecary pantry committed to purity, provenance, and chef-level flavor. We craft small-batch blends with transparent sourcing, clean labels, and a clear salt policy. THE SOUK is our house ras el hanout: a 20-spice composition built for aromatic depth, milled to a fine, even mesh. Cinnamon, coriander, cumin, cardamom, ginger, and black pepper form the core, with floral traces of rose and lavender and superfood accents of carob and lucuma. No added salt. Only premium, carefully sourced ingredients made to move from tagines to roasted vegetables, grains, and snack sprinkling without overpowering the plate.

Here are 3 recipes we've used our "THE SOUK" ras el hanout seasoning for:

• Mini Kofta Balls in Creamy Tomato Sauce

• Baked and Glazed Halloumi Tacos

• Moroccan Spiced Nuts with Ras El Hanout

Q: Is ras el hanout spicy (hot)?
A: It has a gentle warmth but is not usually very hot in terms of chile heat. The blend does often include pepper or chili, which give a mild kick, but the heat is balanced by sweet and aromatic spices. For example, a blend might have a bit of cayenne or paprika for warmth, but also lots of cinnamon, coriander, etc., which temper the spiciness. That said, some versions (especially certain Tunisian blends) can be relatively spicy if they use more chili. Overall, expect a complex warm flavor with a light peppery finish, not an overtly fiery spice mix.

Q: Does ras el hanout contain salt?
A: Traditional ras el hanout does not contain salt as it’s purely a spice blend. Most authentic or high-quality blends you buy will be salt-free, allowing you to salt dishes to taste. However, a few commercial blends (especially inexpensive supermarket versions) might include salt or even sugar as fillers, though this isn’t ideal. It’s best to use a salt-free blend (like THE SOUK ras el hanout) and add salt separately as needed. Always check the ingredient label to be sure.

Q: How much ras el hanout should I use?
A: A good rule of thumb is 1 to 2 teaspoons per pound of meat or vegetables. 

Q: Can I use ras el hanout in place of curry powder or garam masala (or vice versa)?
A: Ras el hanout has some overlap with Indian garam masala or typical curry powder (they all share spices like cumin, coriander, etc.), but their profiles differ. Garam masala usually lacks the more floral or sweet elements like cinnamon in large quantity, and curry powder often has turmeric and fenugreek with a very different balance. You can substitute ras el hanout in a pinch for those.