Ras el Hanout Spice Blend, Thermomix®

Rose buds and lavender are the authenticity test for Ras el Hanout. Without them you have an Oriental spice blend, but not the genuine Moroccan original.

While the base spices such as cumin, coriander and cinnamon appear in almost every Oriental blend, it is the floral notes that set true Ras el Hanout apart from generic spice mixes. The name means “head of the shop” and signals that every blend is unique, with no standard recipe (Wikipedia, March 2026). Our Thermomix® version processes these delicate flowers alongside the harder spices to produce a homogeneous powder without losing the essential oils.

What makes Ras el Hanout truly Moroccan

The base trio of cumin, coriander and cinnamon appears in every spice blend that claims an Oriental character. The difference lies in the ingredients that are standard on North African markets but are often missing from European supermarket versions: rose buds provide the sweet, perfumed note and lavender brings floral complexity. Together with cardamom, nutmeg and a touch of chilli, they create the characteristic aroma profile that weaves floral notes through earthy spices (BenCondito).

Depending on the recipe, up to 50 different ingredients can be included (The Spice Shop). Our blend uses 17 spices, which sits within the typical range of 10 to 30 individual spices considered authentic for Ras el Hanout (Gewürzmühle Rosenheim). Nigella seeds, fenugreek and anise belong to the extended base that goes beyond a simple curry blend.

To toast or not to toast?

Many recipes recommend toasting the spices in a hot dry pan for around 3 minutes until they begin to release their scent (Gewürze der Welt). Toasting releases essential oils and intensifies the aroma before you grind the spices. We take the direct approach: all ingredients go straight into the mixing bowl and are ground for 2 min at speed 10. This works because the high speed quickly breaks down the cell structures and releases the flavours.

If you want the fullest possible aroma development, toast the cumin, pepper, coriander and cardamom separately in a pan, leave them to cool and then add them to the Thermomix® together with the remaining spices. That is the trade-off: more effort, more depth. For everyday use the direct method works very well.

2 minutes at speed 10: why this setting

For particularly fine results, use speeds 8 to 10 in the Thermomix® to grind spices to a fine powder (Vorwerk, June 2017). Speed 10 is the highest setting and reduces hard spices such as cinnamon sticks, cloves and allspice berries to an even powder. 2 minutes is the tried-and-tested time: less leaves coarser pieces, more adds no benefit and only generates heat.

This setting works across all models: TM31, TM5 and TM6. All three have speed 10 and grind with the same mechanism. You do not need a special mixing bowl attachment; the standard mixing bowl is all you need.

Which spices are essential, which are optional

The essential base consists of cumin, coriander, cinnamon, turmeric, paprika and black pepper. These six spices provide the earthy, lightly spiced foundation. Cardamom, cloves, nutmeg and allspice belong to the extended base and add depth. Without these ten spices the Ras el Hanout lacks complexity.

Rose buds and lavender are the fine-tuning that turns a generic blend into a real Ras el Hanout. Nigella seeds, fenugreek and anise round out the profile but are not strictly necessary. If you cannot find individual ingredients, you can leave them out, but the rose buds should stay. They are the one sensory element that sets it apart.

Adjust the chilli to suit your heat tolerance. Two dried chillies give a mild background heat. More chilli makes the blend noticeably fiery, while less keeps it mild and family-friendly.

How long does homemade Ras el Hanout keep

Under ideal conditions Ras el Hanout can keep for up to two years (gutekueche.at, October 2024). In practice, count on 12 to 18 months if you store the spice blend in a well-sealed jar in a cool, dark place. Direct light breaks down essential oils and heat accelerates the loss of aroma. A screw-top jar in a kitchen cupboard works well, as long as the cupboard is not directly above the hob.

After three months the blend noticeably loses some intensity, though it is still perfectly usable. After a year you will smell the difference: the aroma becomes flatter and the floral notes are the first to go. When the spice blend smells of little more than cumin and paprika, it is time to make a fresh batch.

We only grind small quantities at a time, one screw-top jar at most. Freshly ground always tastes better than powder that has sat on a shelf for months. The Thermomix® takes 2 minutes, so there is no real effort involved.

How to use Ras el Hanout

The classic use is tagine: lamb, chicken or vegetables slow-cooked with Ras el Hanout, onions, dried apricots and almonds. One to two teaspoons per dish is enough since the blend is intense. Couscous is flavoured with a teaspoon of Ras el Hanout and a little butter before steaming.

We use the blend for roasted chickpeas: drain 1 tin of chickpeas, toss with 1 tbsp olive oil and 1 tsp Ras el Hanout, then roast at 200°C for 25 minutes. As a yoghurt dip, half a teaspoon stirred into 200 g of Greek yoghurt with a little lemon juice and salt works a treat. For a spiced oil for salads, gently warm 100 ml olive oil with 1 tsp Ras el Hanout, leave to cool and allow to infuse.

Vegetables benefit too: season squash, carrots or sweet potatoes with olive oil and Ras el Hanout before roasting. The sweet, earthy note pairs well with caramelised vegetables.

Goes well with: Couscous.

Find more Oriental recipes in our Oriental Recipes hub, in the spice category and among our vegetarian Thermomix® recipes.