Moroccan spices: how to buy Ras el Hanout and more the right way

What is Ras el Hanout?

Ras el Hanout is a spice blend from North African cuisine. Warm, aromatic ingredients such as cumin, coriander, cinnamon, ginger, turmeric, paprika, pepper, and nutmeg are common. Some blends contain many more components, others only a few. A set number or order of spices is not binding.

Names and advertising terms are not protected either: “Ras el Hanout Royal” or “traditional recipe” are marketing terms and say nothing about quality. What matters are the actual ingredients you find in the list.

This has practical consequences: two tins with the same name can taste very different. The aroma can range from “mild and sweetish” to “distinctly hot.” Try a blend in a small amount first before you buy a large supply.

Ingredient list and allergens

• Short, clear list: Only spices, perhaps with the note “without additives,” is clearer than a list with salt, fillers, or flavorings.
• Salt: Some blends contain salt. That affects how much additional seasoning you use.
• Flowers and special ingredients: Some blends may contain rosebuds, rose petals, or lavender. If you don't like the taste or want to avoid floral ingredients, check the ingredient list.
• Allergens: On packaged foods, certain allergens are highlighted, for example celery, mustard, or sesame. If you have allergies, the complete ingredient list is what counts, not the name “Ras el Hanout.”
• Origin and bottler: An address and a batch number speak for a traceable seller.

Individual spices: turmeric and saffron

Turmeric colors things yellow and tastes earthy and mild. It is included in many blends and is often also bought on its own. Make sure powder is not sold as “saffron.”

Saffron consists of the dried threads of a crocus species and is among the most expensive spices. That's why counterfeits occur, for example dyed fibers or admixtures of other plant parts. There is no simple home test that is reliable. Helpful instead:

• Buy saffron as threads (not powder), from a seller with information on origin and bottler.
• Be skeptical of very low prices for larger quantities.
• Small amounts are enough; for saffron, usually only a few threads per dish are needed.

Both spices are part of Moroccan cuisine, but are not in every blend. A promise of health effects is appropriate neither for spices nor for blends – they are ingredients for the kitchen.

Freshness, grind size, and storage

Spices lose aroma over time, especially in ground form, because the essential oils evaporate. Whole spices keep longer and can be ground fresh.

• Store spices dark, dry, and airtight, not above the stove.
• Take it from the tin with a dry spoon, never directly over the steaming pot.
• Better to buy small amounts that you'll use up in the foreseeable future. The best-before date and a smell test help.
• Dry-roast whole spices in a pan until fragrant, and let them cool before grinding; this helps them develop better.
• For your own mortar, a fine to medium powder is suitable. Very fine powder distributes evenly in sauces, coarser pieces remain noticeable.

Dosage and heat

Restraint helps here. For a tagine for two to four people, one to two teaspoons of a blend are often a start. If the aroma is too weak for you, season more once the vegetables and meat are already cooking.

• Briefly toast spices in a little oil, and they develop their aroma more distinctly.
• If chili appears high up in the ingredient list, the blend is likely hot.
• Season with salt only at the end if the blend itself contains salt.

Spices for tagine, Harira, and couscous

• Tagine: Cumin, ginger, turmeric, paprika, and cinnamon are typical; Ras el Hanout can replace some of them. Recipe: Tagine with chicken.
• Harira: The soup is usually seasoned with cinnamon, ginger, turmeric, pepper, and fresh herbs. Recipe: Harira.
• Couscous: The spices often go into the broth or with the vegetables; cinnamon and turmeric are used as well. Recipe: Couscous with vegetables; you get quantities with the couscous calculator.
• Zaalouk: The eggplant salad tastes good with cumin and paprika. Recipe: Zaalouk.

These are suggestions, not fixed rules. Fresh herbs such as parsley and cilantro usually go in only at the end, dried spices early in the pot. Every family seasons differently. When you try a dish for the first time, start with less spice and taste halfway through cooking. Spices that cook for a long time become milder and rounder; spices added only at the end seem fresher and more distinct. Use cinnamon and cloves especially sparingly, because they quickly dominate.

Mixing your own: a starting point

If you put your blend together yourself, you know exactly what's in it. The following example is a suggestion to try and not a handed-down original recipe – there is none.

Stir the spices together dry, taste a little in some oil, and adjust the proportions. Write down the amounts so you can repeat the result. Put the blend in a small, airtight tin and label it with the date.

If you pass the blend on, for example as a gift, include the ingredient list so nobody is surprised. This applies especially to allergies.

As of: October 2026 · General information on food labeling (ingredient list, allergen labeling) under the EU Food Information Regulation. General information; the information on the package is authoritative.