Ras Al Hanout, Savory With Heat

Recipe and photo by Tami Ganeles Weiser Yield:  8 servings (1 cup total)
Prep Time:  5 minutes Cook Time:  0 minutes

Ras Al Hanout, Savory With Heat

This ras al hanout recipe has the spicy kick of heat.


5 tablespoons ground cinnamon

3 tablespoons ground allspice

2 tablespoons ground ginger

1 tablespoon ground black pepper

1 tablespoon ground white pepper

1 tablespoon ground black cardamom

1 tablespoon ground cloves

2 teaspoons cayenne pepper

1 teaspoon ground green cardamom

1 teaspoon ground galangal

1 teaspoon mace

1 teaspoon nutmeg

½ teaspoon ground coriander seeds

½ teaspoon ground anise seed

Pinch of dried lavender

Pinch of turmeric


  • In a medium sized bowl, combine all of the spices, and stir to combine. Place in an airtight container. Spice mix may be stored for up to 3 months, but it will get weaker over time, so use a pinch more.
  • Kitchen Tips

    All spices may be found online, at spice purveyors, or well stocked health food and gourmet specialty stores.


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