Ras-el Hanout for Tangine

Moroccan Spice Blend - sweet, savory and spicy. Make a couple batches and freeze in airtight container for future use.

Yield: 1 serving
Community Recipe from


  • 1-1/4 teaspoon(s) corriander seeds
  • 3/4 teaspoon(s) cumin seeds
  • 1/2 teaspoon(s) crushed red pepper flakes
  • 1-1/4 teaspoon(s) ground cinnamon
  • 1 teaspoon(s) paprika
  • 1/2 teaspoon(s) ground cardamon
  • 1/2 teaspoon(s) tumeric


  1. Toast corriander and cumin over medium heat in skillet. Stirring until aromatic and slightly darkened, about 4 minutes, let cool. Transfer to spice mill. Add crushed red pepper flakes. Process until finely ground. Transfer to small bowl add remaining spices, whisking to blend.
  2. Can be made ahead and stored airtight at room temp for 1 month or in freezer for longer.
January 2013

This recipe is a personal recipe added by kimwchew and has not been tested or endorsed by MyRecipes.

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