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Moroccan Spice Mix (Ras al Hanout)

Posted on 21/08/2014 by Zam Martin

This is a wonderful spice mix I use to toss vegetables in oil and roast them in the oven for a spicy vegetable medley.  Whole florets of cauliflower are particularly scrumptious!! IMG 0937


  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 6 cardamom pods, seeds only (or 2g cardamom powder)
  • ½ teaspoon fennel seeds
  • ½ teaspoon black peppercorns
  • 2 teaspoons sweet paprika
  • 1 teaspoon cinnamon powder
  • 1 teaspoon turmeric
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • ½ teaspoon allspice


  1. In a frypan lightly dry roast the cumin, coriander, cardamom (only if you use the seeds from the pods), fennel and peppercorns. Cool slightly and finely grind in a coffee grinder or processor.
  2. Sieve to remove husks.
  3. Mix with the rest of the ingredients and store in airtight jars.

Use with seafood, poultry and as a rub for veggie bakes, on BBQ; in casseroles, soups and in rice.

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