Ras El Hanout (19 spice blend)

When I cook with ras el hanout in an American kitchen, I do not try to make the dish Moroccan—I let the spice quietly reshape the mood of familiar food. For example, when seasoning beef for burgers or meatloaf, I add just a small pinch into the ground meat along with salt, pepper, and onion. The result is not “spiced” in an obvious way, but richer, rounder, and more aromatic, with a lingering warmth that stays on the palate. The spices awaken the natural savoriness of the meat and give it a sense of depth, like a slow-cooked dish, even when prepared quickly. The same approach works beautifully in chicken pot pie, turkey meatballs, or pork chops, where ras el hanout enhances comfort food with a subtle, almost mysterious fragrance.

I especially enjoy introducing ras el hanout into American dishes that already have cream, butter, or natural sweetness. Stirred into mac and cheese, it cuts through richness and adds a gentle spice warmth that feels indulgent rather than heavy. Sprinkled over roasted sweet potatoes, squash, or carrots, it creates a balance of sweet and savory that feels both familiar and new. In barbecue, a touch of ras el hanout in dry rubs or sauces adds complexity—smoky, warm, and slightly floral—without overpowering the smoke or tomato base. Used this way, ras el hanout becomes an ambiance builder: it softens sharp edges, deepens flavor, and gives everyday American dishes a sense of soul, patience, and quiet luxury. This is how we use spices in Morocco—not to shout, but to invite the eater to linger.

For centuries, ras el hanout has been inseparable from the great spice routes that crossed North Africa. Morocco sat at a crucial crossroads of ancient trade, where caravans carried spices from sub‑Saharan Africa, the Middle East, Persia, and India toward Mediterranean ports and Europe. In the bustling souks of cities like Marrakesh and Fez, spice merchants displayed pyramids of precious ingredients—cinnamon, cardamom, cloves, ginger, turmeric, rose petals—each representing a distant land and a long journey. From this abundance came ras el hanout, a blend whose name means “head of the shop,” signifying the finest spices a merchant could offer, mixed in a ratio that reflected his skill, taste, and reputation. There was never one recipe; each blend was a signature, shaped by trade, geography, and tradition.

Because spices were rare, valuable, and often transported in bulk through ports and caravan routes, ras el hanout also became surrounded by legend. One well‑known Moroccan folk tale speaks of a hurried messenger who begged a spice seller for “a little of everything,” resulting in a miraculous mixture that delighted a powerful ruler—an origin story that emphasizes chance, intuition, and trust in the spice maker’s art. This story, passed down through generations, reflects how Moroccans understand ras el hanout: not as a formula, but as harmony born from diversity. 

There is also a lesser‑known port legend, told in some coastal regions, that ras el hanout was first inspired by an accident: pack camels unloading spice sacks at a Moroccan port allegedly became entangled during a scuffle, spilling their precious cargo onto the dock. As workers swept the mixed spices together, the aroma rising from the ground was so intoxicating that the blend was saved rather than discarded. While this story does not appear in written historical records and should be understood as oral folklore rather than documented fact, it beautifully captures the spirit of ras el hanout—born of movement, collision, and the meeting of many worlds. Moroccan food culture often preserves truth through story as much as through history, and this legend survives because it feels right. 

Today, ras el hanout remains a living symbol of Morocco’s role in the ancient spice trade: a blend shaped by caravans, ports, and human hands rather than rigid rules. Each jar carries echoes of long journeys, open markets, and the belief that when the finest ingredients come together—whether by design or by chance—the result can be greater than the sum of its parts. That philosophy is what has allowed ras el hanout to endure for centuries, continuing to inspire cooks far beyond the souks where it was first imagined.

In Moroccan kitchens, spices are never discarded simply because they’ve softened with time. Instead, they are given a longer life by blooming them in oil, tomato, yogurt, or broth—methods that coax depth and harmony from complex blends like Ham Towne Spicery’s 19‑spice Ras El Hanout. These recipes are ideal when your jar is nearing the end of its peak aromatic window and you want to capture every remaining layer of flavor.

1. Ham Towne 19‑Spice Moroccan Onion–Tomato Mother Sauce

A versatile base that showcases the full blend

This sauce is intentionally simple so the breadth of the 19 spices—warm, earthy, gently floral—can express themselves without competition.

Ingredients

• ¼ cup olive oil
• 2 large onions, thinly sliced
• 5 cloves garlic, finely minced
• 3 tablespoons Ham Towne Spicery Ras El Hanout
• 1 teaspoon paprika (optional, for color)
• 1 large can crushed tomatoes
• Salt to taste
• Splash of water or stock

Method

Cook onions slowly in olive oil until deeply soft and lightly golden—this sweetness supports the blend’s warmer spices.

Add garlic and Ras El Hanout; stir gently for 45–60 seconds to bloom all 19 spices evenly.

Add tomatoes, salt, and a little liquid if needed.

Simmer uncovered 30 minutes until rich and cohesive.

Why This Works for the 19‑Spice Blend

• Oil extracts aroma from the more delicate spices.
• Tomato acidity brightens floral and citrus notes.
• Long simmer unifies complexity into balance.

Storage: 7–10 days refrigerated; freezes extremely well.

2. Slow Moroccan Lentil & Vegetable Stew (Designed for Complexity)

Deep, nourishing, and better every day

This stew is ideal for Ras El Hanout blends with many components—the 19 spices melt into the lentils, creating depth without sharpness.

Ingredients

• Olive oil
• 1 onion, diced
• 2 carrots, sliced
• 1 celery stalk, chopped
• 2½ tablespoons Ham Towne Ras El Hanout
• 1 cup brown or green lentils
• 1 can diced tomatoes
• 4 cups stock
• Salt and black pepper

Method

Sauté vegetables in olive oil until soft.

Add Ras El Hanout and stir gently—do not rush this step.

Add lentils, tomatoes, and stock.

Simmer 40–45 minutes until thick and velvety.

Flavor Ambiance

The stew develops a slow warmth and rounded spice perfume, where no single spice stands out—exactly what a well‑constructed 19‑spice blend is meant to do.

Storage: 8–10 days refrigerated; flavor improves after 24–48 hours.

3. Moroccan Yogurt Preservation Sauce (Cold Hold)

A smart way to “lock in” remaining aroma

This sauce captures the upper aromatic notes of the blend—especially the softer spices—before they fade.

Ingredients

• 1½ cups full‑fat yogurt
• 1½–2 tablespoons Ham Towne Ras El Hanout
• 1 small clove garlic, finely grated
• Lemon juice to taste
• Salt

Method

Mix all ingredients until smooth.

Rest at least 1 hour before using.

Best Uses

• Over grilled chicken, lamb, or vegetables
• As a cooling counterpoint to stews
• Thinned with olive oil for dressings

Storage: 5–7 days refrigerated, tightly sealed.

Chef’s Note on the 19‑Spice Blend

Because Ham Towne Spicery’s Ras El Hanout contains 19 carefully selected spices, it benefits from gentle heat, fat, and time. These recipes allow every component—from warm base notes to lighter aromatic accents—to find its place. Rather than losing flavor at the end of the jar, you are concentrating and preserving it in dishes that reward patience.

The Flavor of Ras El Hanout

Ras el hanout is best understood not as a single flavor, but as a layered experience. Its first impression is warm and gently sweet, often reminiscent of cinnamon and nutmeg, followed by earthy depth from cumin, coriander, and turmeric. As the flavor opens, subtle peppery warmth from ginger and black pepper emerges—not sharp heat, but a steady, comforting glow. In many blends, delicate floral or aromatic notes linger in the background, giving ras el hanout its almost perfumed quality. The finish is balanced and lingering, with no single spice dominating, which is precisely why it works so well across a wide range of dishes.

What makes ras el hanout especially compelling is how it changes during cooking. In oil or fat, it becomes round and mellow; in slow‑cooked dishes, it deepens and harmonizes; in lighter applications, it can feel bright and aromatic. This adaptability is why Moroccan cooks rely on it as a foundation rather than a final garnish. 

Foods That Blend Beautifully with Ras El Hanout

(For the Culinary Artisan to Explore)

Proteins

Ras el hanout excels with proteins that benefit from warmth and depth:

• Lamb (roasts, stews, meatballs)
• Chicken (thighs, whole birds, braises)
• Beef (short ribs, chuck, burgers)
• Duck and game meats
• Fish with firm flesh (cod, halibut, salmon)
• Shrimp or scallops when used lightly

Vegetables

Its gentle sweetness and earthiness make it ideal for vegetables:

• Carrots, sweet potatoes, squash
• Cauliflower, broccoli, cabbage
• Eggplant and zucchini
• Onions, leeks, fennel
• Mushrooms of all kinds

Legumes & Grains

Ras el hanout turns humble staples into deeply satisfying dishes:

• Lentils (all varieties)
• Chickpeas and white beans
• Rice, couscous, bulgur, farro
• Quinoa and barley

Dairy & Creamy Bases

The spice’s warmth balances richness beautifully:

• Yogurt (sauces, marinades, dips)
• Cream sauces
• Soft cheeses (ricotta, goat cheese)
• Butter‑based preparations

Fruits & Sweet‑Savory Pairings

Traditionally and experimentally successful:

• Dates, raisins, apricots
• Apples and pears
• Citrus zest (orange, lemon)
• Honey‑glazed preparations

American & Modern Experiments

For chefs who enjoy crossing traditions:

• Burgers and meatloaf
• Roasted or mashed potatoes
• Mac and cheese
• Chili or beef stew
• Barbecue rubs and sauces
• Grain bowls and vegetable hashes

A Guiding Principle for Experimentation

Ras el hanout works best when treated as a builder of atmosphere, not a spotlight spice. Start modestly, let it bloom in oil or fat, and allow the dish time to come together. Whether you’re cooking traditionally or improvising freely, ras el hanout rewards patience and curiosity—qualities every culinary artisan already values.

Ras el Hanout—being a blend of many aromatics such as cumin, coriander, ginger, cardamom, turmeric, allspice, and sometimes rarer treasures like grains of paradise or rose petals—has a naturally long but not infinite shelf life. Like all ground spice blends, its greatest enemy is time: the volatile oils that give it warmth, perfume, and complexity slowly dissipate. Properly stored, a high‑quality Ras el Hanout will remain vibrant for 18–24 months, though its most expressive window is the first 9–12 months after blending. After that, it doesn’t spoil, but the top notes—floral, resinous, citrusy—fade first, leaving a flatter, earthier profile. Whole‑spice versions (where the blend is kept whole until grinding) can last even longer, often 2–3 years, because the essential oils remain locked inside the seed or pod.

Best Storage Practices
To preserve Ras el Hanout’s layered fragrance, treat it like a prized merchant’s cargo: protect it from light, heat, air, and moisture. Store it in an airtight glass jar and shield the delicate aromatics from UV light.
   Keep it in a cool, dry cupboard away from the stove, dishwasher steam, or sunny windowsills. Avoid plastic containers, which can absorb and dull the spice’s essential oils over time. Each time you open the jar, minimize exposure by pouring into a clean, dry spoon and closing it promptly.  With these habits, your Ras el Hanout will retain its perfume, warmth, and regal complexity far longer—worthy of its name, “head of the shop.”

 “During our recent website redesign, all of our hard‑earned product ratings vanished into the digital ether — so we humbly ask our returning friends to share your thoughts once more, and invite new travelers on the spice road to rate any blends you’ve enjoyed; your words help our little merchant shop thrive, and we thank you deeply for taking the time.”

 Raw meats, poultry, seafood, and eggs must be handled with care to prevent cross‑contamination. Always keep raw foods separate from ready‑to‑eat items, use dedicated cutting boards, and wash hands thoroughly with warm, soapy water after touching raw proteins. Any surface that contacts raw food should be sanitized immediately.

❄️ Proper Storage Temperatures

Food safety begins with correct temperatures. Refrigerators should be kept at 40°F (4°C) or below, and freezers at 0°F (–18°C). Perishable foods should never sit out for more than 2 hours, or 1 hour if the ambient temperature is above 90°F. Cold foods must stay cold, and hot foods must stay above 140°F (60°C) to prevent bacterial growth.

🧊 Thawing & Cooling Safely

Thaw meats only in the refrigerator, under cold running water, or in the microwave if cooking immediately. Never thaw on the counter. When cooling cooked foods, divide large batches into shallow containers so they chill quickly and evenly. Rapid cooling prevents bacteria from multiplying in the “danger zone” between 40°F and 140°F.

🥣 Brining & Marinating

Brines and marinades must always be kept refrigerated while in use. Raw proteins sitting in a marinade at room temperature can quickly become unsafe. If you want to use a marinade as a sauce, set aside a fresh portion before adding raw meat, or boil the used marinade for at least 1 minute to make it safe.

🔪 Cross‑Contamination Prevention

Use separate utensils for raw and cooked foods. Never place cooked meat back on a plate that previously held raw meat. Keep produce away from raw proteins, and sanitize knives, boards, and countertops between tasks. Even small traces of raw juices can carry harmful bacteria.

🌡️ Cooking Temperatures

Cook foods to safe internal temperatures:

Chicken & poultry: 165°F (74°C)

Ground meats: 160°F (71°C)

Beef, pork, lamb (whole cuts): 145°F (63°C) + 3‑minute rest

Fish: 145°F (63°C) or until flaky

A reliable digital thermometer is one of the most important tools in any kitchen.

🧼 Cleanliness & Kitchen Hygiene

Wash hands frequently, especially after handling raw foods, touching pets, or switching tasks. Keep counters clean, sanitize sinks after rinsing raw meat, and replace sponges often. Dish towels should be washed daily, and cutting boards should be inspected for deep grooves where bacteria can hide.

🛡️ General Safety Notes

When in doubt, throw it out. Spoiled food may not always smell bad, and harmful bacteria are invisible. Store leftovers within two hours, label them with dates, and consume refrigerated leftovers within 3–4 days. Freezing extends life but doesn’t kill bacteria—only slows growth.

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