Ras-el-hanout is an important complex spice mix used in various forms in Tunisia, Algeria and particularly Morocco.

Variations are infinite but it always contains turmeric, cumin, coriander, ginger, cardamom and nutmeg as a base and it may also contain rosebud, oregano and possibly cinnamon and cayenne. The spice mix varies in pungency across cuisines and is used to flavour dishes that accompany couscous and often in lamb and game dishes too.