If you’ve ever dived into Moroccan cooking, you’ve probably come across ras el hanout. The name means “head of the shop,” and it’s basically a spice mix that represents the very best blend a spice merchant has to offer. The only problem? Unless you’ve stocked up during a trip to a specialty store, ras el hanout can be tricky to find at a moment’s notice.
So what do you do if your tagine recipe calls for ras el hanout and you don’t have any? The good news is there are several easy substitutes that can mimic its warm, aromatic, slightly floral flavor. Let’s look at the best swaps you can use without losing the magic in your dish.
1. Garam Masala
If you’ve got garam masala in your spice rack, you’re already halfway to Morocco. This Indian blend usually includes cumin, coriander, cardamom, cinnamon, and cloves—many of the same spices in ras el hanout. It leans a little spicier and more robust, but in soups, stews, and braised meats, it works beautifully.
Tip: Use it in a 1:1 swap but consider adding a pinch of paprika or turmeric for more color and depth.
2. Baharat
Baharat is another Middle Eastern spice blend that’s almost a cousin to ras el hanout. It’s earthy, smoky, and just slightly sweet. The flavor profile overlaps a lot—cumin, coriander, cinnamon, and cloves are usually present. Baharat is especially good for meat rubs and roasted vegetables.
Tip: If your dish calls for ras el hanout in couscous or tagine, baharat is probably the most seamless substitute.
3. Curry Powder
Curry powder is more common in Western kitchens than baharat or garam masala, so it’s a convenient fallback. It won’t taste exactly the same—curry powder often has a stronger turmeric note and sometimes mustard seed—but it still offers a complex, warm, spiced profile that can carry your dish.
Tip: To bring curry powder closer to ras el hanout, add a touch of cinnamon or nutmeg.
4. Allspice + Cinnamon Blend
When you’re really in a pinch and don’t have ready-made spice blends, combining allspice and cinnamon can give you that sweet-spicy backbone reminiscent of ras el hanout. The result won’t be as layered, but it works surprisingly well in sauces, marinades, and even roasted vegetables.
Tip: Start with equal parts allspice and cinnamon, then add a pinch of cumin or ginger if you have it.
5. Harissa (Paste or Powder)
If you like your food with more kick, harissa can step in as a substitute. Harissa is a North African chili paste (or spice mix) that brings both heat and smokiness. It doesn’t have the exact same floral notes, but in stews, marinades, and couscous, it creates that bold North African flair.
Tip: Use sparingly—harissa can overpower if you use too much. Balance with a dash of cinnamon to soften the heat.
6. DIY Ras El Hanout Blend
Sometimes the best substitute is making your own. The good news? You don’t need 30 spices like traditional blends. A simplified version can still hit the right notes.
Here’s a quick mix you can throw together:
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp turmeric
- Pinch of nutmeg and cloves
Mix it up, and you’ve got a mini version of ras el hanout that will carry your dish without a hitch.
Final Thoughts
Ras el hanout might sound exotic and hard to replace, but once you break it down, it’s just a clever blend of spices you may already have in your kitchen. Whether you reach for garam masala, baharat, curry powder, or whip up a quick DIY blend, you can still enjoy that rich, layered Moroccan flavor.
Cooking is all about being flexible. Sometimes the best dishes come from experimenting with what you’ve got on hand. And who knows—you might discover your new favorite spice blend along the way.
