Top 5 Ras el Hanout Substitutes by the Jar's Main Smell
Every shop mixes ras el hanout differently, so the swap follows what your jar smelled like.
The most flexible ras el hanout substitute is a homemade mix of 2 parts cumin, 2 parts coriander and 1 part each of ginger, cinnamon and black pepper, used one for one. Baharat works at three quarters of the amount, and garam masala at half to three quarters.
What does your jar of ras el hanout smell like?
Check that first. Ras el hanout has no single recipe. Moroccan spice shops each make their own, and the main smell tells you which substitute will fit.
The homemade cumin and coriander base, at the same amount
Baharat, at three quarters of the amount
Garam masala, at half to three quarters
Curry powder, at half, only where yellow suits the dish
Cardamom with cinnamon, at a quarter of the amount
- Homemade base: earthy and adjustable.
- Baharat: peppery and savory.
- Garam masala: sweet and warm.
- Curry powder: yellow.
- Cardamom and cinnamon: floral, used sparingly.
Read the label from first to last, since ingredients are listed by weight and cumin listed first tells you more than a rose petal pictured on the front.
If the jar is gone, let the dish decide. Lamb and tomato can carry peppery baharat, a fruit tagine suits the floral option, and chickpeas or carrots take the earthy base.
Which substitute replaces a teaspoon?
The homemade base is the most controllable, and the four others each lean one way harder than ras el hanout does.
| Substitute | Amount | Best for | What changes |
|---|---|---|---|
| Cumin and coriander base | 1 tsp | Tagines, chickpeas, lamb, carrots | Earthy, with no floral note |
| Baharat | 3/4 tsp | Lamb, beef, tomato sauce, rice | More peppery, less sweet |
| Garam masala | 1/2 to 3/4 tsp | Vegetables, lamb, chickpeas | Sweeter, with clove and cardamom |
| Curry powder | 1/2 tsp | Chicken, lentils, vegetables | Turns the dish yellow |
| Cardamom with cinnamon | 1/4 tsp | Fruit tagines, couscous | Floral and sweet, with no earthy base |
Do not build a ten-spice mix for a recipe that needs two teaspoons. A short blend is easier to correct and less likely to double up spices already in the dish.
How do you mix the cumin and coriander base?
In unequal parts, with the two earthy seeds as the largest share.
- 2 parts ground cumin
- The earthy base that holds the blend together
- 2 parts ground coriander
- A citrus lift that keeps the cumin from tasting heavy
- 1 part ground ginger
- Warm root spice
- 1 part ground cinnamon
- Sweetness without sugar
- 1 part black pepper
- Heat and bite
- To use
- Measure it one for one in place of ras el hanout
Ground cumin and ground coriander carry the volume, and the three smaller spices round it out. The mix skips clove, rose and turmeric on purpose, since those notes are the ones most likely to clash with a given dish.
Add one of them only when the missing jar or the recipe clearly calls for it. A pinch of turmeric suits a golden chicken tagine, and a little dried rose suits a lamb dish with fruit.
What works in a tagine or braise?
Almost any of the swaps, since liquid and slow cooking soften cinnamon, cardamom and pepper.
- Earthy, all-purpose tagineThe homemade base, bloomed with the onions
- Lamb with tomatoBaharat, with the recipe's own black pepper cut back
- Carrot, squash or chickpea tagineGaram masala at half the amount
- Apricot, prune or date tagineThe cardamom and cinnamon mix, since the fruit adds sweetness
- Chicken with preserved lemonThe homemade base, with a small pinch of turmeric
- Warm fat: releases the smell.
- Soft onions: protect the powder.
- Liquid next: stops the browning.
Stir the substitute into warm fat with softened onions for 30 to 60 seconds, then add the tomato or broth before it darkens. Long simmering concentrates the spices as the sauce reduces, so judge the strength near serving time.
What works in a dry rub?
Baharat or the homemade base, since dry heat makes floral and sweet spices taste medicinal.
- Thin coat: even browning.
- Moderate heat: protects cinnamon and ginger.
- Dark patch: too much sweet spice.
Ready-made baharat handles meat on a grill better than a cardamom-heavy blend, thanks to its pepper and allspice. Wipe away thick clumps before cooking. A heavy layer burns on the outside without seasoning deeper.
Is curry powder a reasonable fallback?
Only in dishes where its yellow color and slightly different spices fit.
Pros
- It brings the earthy cumin and coriander base in one jar
- It suits chicken, lentils, chickpeas and vegetables well
- It is on most kitchen shelves
Cons
- Its turmeric turns the whole dish yellow
- It may add fenugreek, mustard or chile that ras el hanout lacks
- It is the weakest choice for a dry lamb rub or a pale couscous
Use half the amount of curry powder, and cut any turmeric the recipe already lists. Garam masala is the better pick when the dish can take a sweeter smell, and the garam masala substitutes show how the two blends differ.
How do you correct the dish after the swap?
Work out which part of the substitute changed the dish before adding anything else.
A yellow color points to turmeric from curry powder. It cannot be removed, so add more of the plain sauce or accept the new color. An extra bite points to baharat's pepper, which more of the unsalted base will soften.
A medicinal sweetness points to clove, often from garam masala, and a strong perfume points to cardamom. Dilution fixes both better than more cumin or sugar. If the sauce simply tastes weak, wait until it has reduced before adding more.