Sign up for emails on super healthy, delicious plant-based recipes, cooking tips, events, announcements & the latest on plant-based nutritional research.

Cathy Katin-Grazzini

Cathy's Kitchen Prescription LLC


Ras el Hanout    makes 1/3 cup

The king of spice blends, ras el hanout, means “top shelf”, suggesting only the best spices reserved behind the counter. It's a beautifully fragrant and aromatic blend of spices originating in Morocco & used throughout N. Africa. It beautifully embodies the complex culinary crossroads of trade routes that linked N. Africa to the Middle East, the Mediterranean, Central Asia & beyond. Every Moroccan has its own rendition, some with a handful of spices, others far more extensive.

Delicious seasoning for tagines, stews, pilafs, soups, mezze & even desserts. Enjoy!


Prepare in small amounts to maintain its lovely potency.



2 tsp coriander seeds *

¾ tsp whole allspice

¾ tsp cumin seed *

¾ tsp black pepper

1/8 tsp fennel seeds *

1/8 tsp fenugreek seeds *

½ tsp seeds from green cardamon pods *


2 medium dried bay leaves (Indian bay is nice!), crumble *

1 tsp dried rose petals (culinary grade) ** - optional

1/3 tsp dried lavender (culinary grade) ** - optional


1 ½ tsp sweet paprika

¾ tsp ceylon or true cinnamon *

¾ tsp ground turmeric

1 tsp ginger powder

½ tsp ground mace

½ ground nutmeg

1/8 tsp ground cloves



* available at South Asian grocers

** available at Middle Eastern grocers



Heat a dry skillet over medium flame & dry roast the coriander, allspice, cumin seed, black pepper, fenugreek, fennel & cardamon seeds, stirring, until it becomes fragrant. Watch closely & remove from heat immediately as wisps of smoke appear to avoid burning. Cool.


Add to these roasted spices the bay leaf, rose & lavender. Grind in a spice grinder.

Combine the freshly ground spices with the rest of the spices in a bowl.. Mix thoroughly. Transfer to a tight-lidded jar & store on a cool, dark shelf or in the fridge.


Ras el Hanout (Moroccan spice blend)