Ras al Hanout


Loosely translated as "top of the shop," ras el hanout is a blend of 12 or more North African spices and is often used in meat recipes (it's especially good with beef and lamb). The recipe comes from Tanya Holland, chef-owner of Brown Sugar Kitchen and B-Side Baking Co. in Oakland.

Makes 6 tbsp.


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1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 teaspoons black peppercorns
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon cardamom
1 teaspoon turmeric
1 teaspoon cloves
1 teaspoon ginger
1 teaspoon nutmeg
1 teaspoon dried thyme
1/2 teaspoon cayenne


Total: 10 Minutes

1. Heat cumin and coriander seeds in a dry frying pan just until fragrant and a shade darker. Pour into a bowl and let cool a few minutes.

2. Grind black peppercorns to a powder in a clean coffee or spice grinder and turn into a bowl.

3. Grind cumin and coriander and add to pepper. Blend in remaining ingredients.

Make ahead: Up to 2 months, covered airtight at room temperature.

Created date

March 2015