Ras el hanout is a spice blend essential to many cuisines across North Africa, but varies by location. There is no exact combination that defines ras el hanout, but spices such as black pepper, white pepper, cinnamon, cayenne, coriander, cumin, turmeric, sumac, and ginger are commonly used in Morocco, Tunisia, and Egypt.
For Jamie Oliver, Ras el Hanout is “the ingredient that really enhances a dish.” Chefs call it a “flavor bomb” and say this spice is used to deliver big, bold flavors. In “Five Ingredient Mediterranean Cuisine,” it is used in several additions, including the Moroccan specialty lamb tangia, which features long-braised lamb necks in ras el hanout.
Ideally, if you are using Ras el Hanout for the first time, you should look for a mix that includes spices that you are familiar with but may have never thought of mixing yourself. Even if you’ve used these spices before, tasting them alongside other familiar flavors will provide a gentle introduction to Ras el Hanout. Sample a mix that includes spices you’ve never blended before.
Ras el hanout’s sweet, spicy, earthy flavor pairs well with fancier livestock such as goat, lamb, and even bison, but it also pairs well with fish, like this Mediterranean 5 Ingredients recipe for crispy-skinned mackerel. It also has a great effect. Vegetarians, on the other hand, can pair ras el hanout with lentils, chickpeas, or hearty, starchy winter squash.