Moroccan Spice Blend

I had the remarkable opportunity to travel throughout Morocco and experience the incredible number of spice markets everywhere. One of the more common spices you will see as a pre-packaged blend is Ras el Hanout, which typically includes a number of spices like cumin, cinnamon, coriander, turmeric, ginger, and so many more. One of the spice blends I came home with was a mix of over 40 ingredients!

This Moroccan blend specifically takes the best of all the flavors and simplifies it to 8 easy-to-find ingredients (plus salt). Because what I found while traveling throughout Morocco was that it was very uncommon for any of the blends to have salt. In fact, most restaurants we went to had very minimal to no salt in the food. I’m a fan of using salt in my seasonings, as I find it really brings out the other flavors, so I took the liberty of adding salt to the recipe below.

Ingredients for Moroccan Spice Blend

I’m basing this Moroccan spice recipe on flavors I experienced in Morocco. Feel free to adjust to what you may have in your pantry and your personal flavor preference.

• Kosher Salt – We do not recommend using table salt (or anything labeled “iodized salt”). Use kosher salt for the best flavor.
• Pepper – Use coarse black pepper for the best consistency.
• Coriander – Ground coriander is a fragrant and authentic take on the spice markets.
• Turmeric – The color from turmeric is unmistakable, seen everywhere in the country, and the flavor is earthy and bright.
• Paprika – Add more red color with paprika without sacrificing flavor or the need to add heat. You can sub with smoked paprika if you want a smokier flavor.
• Allspice – Allspice adds a rich dimension and more floral notes. We love allspice and strongly recommend you do not skip it.
• Cinnamon – There is a reason Marco Polo set up a trading empire around cinnamon. The sweet, warm, and savory flavor comes through in this Moroccan spice blend.
• Cumin – If you don’t like cumin, you can skip it. But it is a staple flavor in Moroccan recipes. I love it for its vibrance and richness.
• Cardamom – There is a light and fruity note to cardamom that creates a uniquely floral flavor especially after cooking. Seek out ground cardamom for best results.

I wanted to keep this blend simple, with ingredients you likely already have in your pantry. But feel free to play around and add things like ginger, nutmeg, cloves, or other baking spices. And feel free to adjust portions. If you really like the allspice and cinnamon, feel free to add more. If the cumin is too strong, start with just a small bit and work your way up.

How to Make Moroccan Spice Blend

1. In a medium-sized bowl combine all the spices and then mix them together with a whisk.
2. Adjust flavors as needed. When applying the spice rub to any protein, apply liberally so it covers the meat. If using on vegetables, like Grilled Carrots, apply some oil first.
3. Store in a sealed container, like a mason jar, in a cool, dark cupboard to avoid clumping.

Frequently Asked Questions

More Spice and Seasoning Recipes

Looking for more homemade spice blends? Find all of our dry rubs and seasonings, or check out some of our favorites below.

• Ultimate Dry Rub for Pork
• Easy Chicken Seasoning
• Seafood Seasoning
• Jamaican Jerk Seasoning