Homemade Ras El Hanout Substitute
A simple homemade ras el hanout substitute made with warm, earthy spices and a touch of red pepper flakes. Mix a batch in minutes and keep it in your spice cabinet for roasted vegetables, chicken, rice dishes, soups, and more.
Servings 7 Servings
Calories: 15kcal
Ingredients
- 4 teaspoons ground cumin
- 4 teaspoons turmeric powder
- 4 teaspoons dried thyme leaves
- 1 teaspoon ground coriander
- 1 teaspoon ground cardamom
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon red pepper flakes
- 1 teaspoon ground black pepper
Equipment
Instructions
- Save Time in the Kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Combine the Spices: Add the cumin, turmeric, thyme, coriander, cardamom, allspice, cinnamon, red pepper flakes, and black pepper to a small bowl.
- Mix Well: Whisk or stir thoroughly until all the spices are evenly distributed.
- Transfer to a Jar: Transfer the seasoning to a clean, completely dry spice jar and seal tightly.
- Use as Needed: Shake before each use, then measure the amount called for in your recipe. Add kosher salt separately, depending on the dish you're preparing.
Notes
About This Blend: This is my quick homemade substitute for ras el hanout rather than a traditional formula. Ras el hanout blends vary considerably, so use this when you don't have a prepared blend available.
Salt: Salt is intentionally left out so you can adjust the seasoning to the recipe you're making.
Heat Level: Reduce or omit the red pepper flakes for a milder blend.
Storage: Keep tightly sealed in a cool, dry, dark cabinet away from heat and moisture. For the freshest flavor, use within about 6 months.
Nutrition
Calories: 15kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 8mg | Potassium: 74mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 125IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg
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