What is ras el hanout?

There is no standard recipe. Each attar (spice seller) has his own blend, and the name means "top of the shop" — the best he sells. A serious ras el hanout contains 20 to 35 spices: cumin, coriander, cinnamon, ginger, turmeric, allspice, black pepper, white pepper, paprika, nutmeg, cloves, cardamom, fennel, anise, mace, galangal, orris root, rosebud, lavender, sometimes ash berries, sometimes Spanish fly (now mostly omitted).

It's used for tagine, couscous broth, and the deep-spiced festival dishes like mrouzia (lamb with raisins, almonds, honey). A pinch is enough — a tablespoon will dominate the pot. Buy from a shop where you can smell the open bowls, not a sealed tourist tin. Expect to pay 80 to 150 MAD for 100 grams of a serious blend.

What you find in airport gift shops is usually a 7-spice approximation. The real article smells of rose, smoke, and warm wood, not just paprika.