Ras el Hanout
ras al hanut · rass el hanout · North African spice blend
Ras el Hanout: what every chef needs to know
Stock your walk-in with Ras el Hanout — a North African spice blend of 20–30 spices,variable by trader and region. The typical base includes cinnamon, ginger, turmeric, black pepper, nutmeg, cardamom, coriander seed, cumin, cayenne pepper, anise and lavender. Moroccan variants are richer than Tunisian or Algerian versions. The name refers to the best spices the spice merchant has. Historically, aphrodisiac ingredients were also added, now absent from commercial products. Commercial products may contain Cassia cinnamon: coumarin TDI per EFSA is 0.1mg/kg/day; at regular dosage (1–2 tsp per portion) this is not a concern. Commercial blends vary greatly: always read the ingredient list for possible allergens (mustard sometimes present).
Ras el Hanout: nutritional values per 100g
Based on unprocessed product. Source: USDA FoodData Central (mengsel schatting) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (mengsel schatting).
Ras el Hanout: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Ras el Hanout: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
2 el ras + olive oil + lemon juice + yoghurt for lamb of chicken; yoghurt softens meat.
Begin tagine-preparation: ras el hanout in butter of oil 1-2 min for vleestoevoeging for aromadevelopment.
1 tl ras per 300g dry couscous in the kookwater; flavour trekt through during steaming.
directly on lamb-rib of chicken insmeren; crispy aromatic crust at roasting.
Ras el Hanout: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Ras el Hanout: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Dry blend available year-round. Moroccan spice harvests vary by component.
Ras el Hanout: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about Ras el Hanout
How many spices are in ras el hanout?
Traditionally 20–30 spices, but commercial blends of 10–15 are common. Authentic Moroccan ras el hanout from a spice market (Djemaa el-Fna in Marrakech) contains up to 50 components. No standard recipe exists: every trader makes their own signature blend.
How do I use ras el hanout in my kitchen?
Marinade: 2 tbsp + olive oil + lemon for lamb or chicken (marinate 4 hours). Couscous: 1 tsp per 300g dry couscous in the cooking water. Tagine: bloom in oil at the start for 1–2 minutes (Maillard reaction develops aromas). Combine with harissa for a spicy-herbaceous profile.
Does ras el hanout always contain allergens?
Depending on the brand. Basic ras el hanout contains no EU-14 allergens. But some commercial blends add mustard or celery. Always read the label. Home-made blend is allergen-free provided ingredients are clean.
At what temperature should you store Ras el Hanout?
Store Ras el Hanout at 15-20°C dry, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Ras el Hanout professionally?
The primary professional technique for Ras el Hanout is Marinade at koud for 4 uur. Always verify core temperature with a calibrated probe thermometer.
Does Ras el Hanout contain allergens?
Ras el Hanout is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Alternatives for Ras el Hanout
Professional substitutes for ras el hanout in hospitality: culinary alternatives, allergen-free options and seasonal replacements. Including HACCP storage conditions per alternative.
less sweet, more Mediterranean. Vergelijkbaar as kruidenmix for meat and vegetables.
Onderdeel of ras-el-hanout. use as smaakcomponent for depth.
fresh warmte. Gecombineerd with other spices as alternatief in Moroccan kitchen.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
