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Ras el hanout spice mix

A North African medley of fragrant spices to be used in tagines, as a marinade and much more - add rose petals for extra authenticity

  • Takes 5 mins
  • Makes 1 small jar
  • Easy
  • Makes 1 small jar
  • Easy


  • 2½ tbsp cumin seeds
  • 2 tbsp coriander seeds
  • 1 tbsp ground cinnamon or 1 cinnamon stick
  • 2 tsp ground ginger
  • 2 tsp black peppercorns
  • 1 tsp ground turmeric
  • ½ tsp cardamom pod (seeds from about 10 pods)
  • a good pinch of saffron (optional)


  1. Toast the whole spices in a small pan until they are aromatic and have turned a shade or two darker. Don’t be tempted to skip this stage, as it really enhances the flavours.

  2. Tip into a spice grinder (or use a pestle and mortar), then add the ready-ground spices and dried herbs if required, and crush to a fine powder. Store in a sealed jar for up to six months.

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