Traditions with ras el hanout

Ras el hanout, meaning head of the shop, is a Moroccan blend of many spices, sometimes as many as thirty, chosen by the spice seller as the best he has. Typical ingredients are cumin, coriander, cinnamon, ginger, turmeric, pepper, cardamom and dried rose buds. It is used in tagines, couscous and rice, and in the festive dishes of weddings and Eid. Each shop has its own recipe, and the souks of Marrakech and Fez are known for it. These pages describe where it is used.

Where it is used

In Morocco, ras el hanout is used for lamb tagine with prunes, for chicken with preserved lemon and for the couscous of Friday. In Algeria and Tunisia, similar blends are used, and in France, where many North African families live, it is a common seasoning. It also reached Israeli cooking through Moroccan Jews. The mixture is bought freshly ground from the souk.

What it means

The name expresses a promise: the best of the shop in a single mix, and a spice seller's pride is in his blend. Families buy it for a special occasion, a wedding or a feast, and a quality blend is a gift. Its complex aroma is a mark of Moroccan hospitality, and the spice stalls with their pyramids of colour are among the most photographed scenes of the country.