Pescatarian Ras El Hanout
Making your own spice blend from scratch is one of those small kitchen moves that pays off every single time you open the jar. This North African blend layers warm, earthy, and gently floral notes — cumin, coriander, cinnamon, ginger, turmeric, and a whisper of cayenne all working together in perfect harmony. The optional ground rose petals push it from great to genuinely extraordinary, adding a subtle fragrance that store-bought versions rarely bother to include. Since it's built entirely from dried spices, it fits seamlessly into a pescatarian kitchen with zero compromise — no hidden meat-based additives, no mystery fillers. Whisk everything together, seal it in a jar, and you've got a pantry staple that will transform roasted fish, seafood stews, grain bowls, and roasted vegetables for months. It's the kind of homemade touch that makes people ask what your secret is.
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Learn more →Ingredients
8 servings
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 1 tsp sweet paprika
- ½ tsp ground cardamom
- ½ tsp ground black pepper
- ½ tsp ground allspice
- ¼ tsp cayenne pepper
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground dried rose petals (optional)
Instructions
- 1
Combine the cumin, coriander, cinnamon, ginger, turmeric, paprika, cardamom, black pepper, allspice, cayenne, nutmeg, and cloves in a small bowl and whisk until evenly blended.
- 2
Stir in the ground rose petals, if using, until fully incorporated.
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