Here is an easy 5-minute Chermoula spice blend for you to use in your cooking! Use it to marinate your lamb, fish, chicken, and vegetables or as a simple seasoning. It is also perfect to give to friends as a wonderful gift from your kitchen!
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One of the reasons why I love chermoula spice so much is that it is made from all-natural ingredients, which you can easily find at your local stores. It is also gluten-free, paleo, and low carb by nature, making it perfect for those with these special dietary needs.
Since sharing my pilau spice mix recipe which you guys absolutely loved, I haven't shared a spice recipe from the African continent so I figured it was about time. Hellofresh* has a wonderful chermoula spice seasoning that we use from time to time when we get recipes from them, but I find making my own homemade blend to be the best, as I can always make a huge batch and use it whenever I need to. Plus, it tastes very similar to theirs and makes for a great gift to give to friends and family, especially during holidays such as Christmas!
This spice, which holds a special place in my heart, is very simple to make and is bound to transform your dishes! (*Seeing that I have mentioned Hellofresh, I have to say that I have no affiliation with them at this point in time and, this recipe is not in any way sponsored by them). Now, those who know me will tell you how much I love making my own spice blends. My homemade AIP Taco spice mix as well as my paleo taco seasoning always get loads of praise so feel free to try them out (I am not bragging, I promise).
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What is Chermoula Spice
Chermoula spice is a popular seasoning especially in the North African countries of Morocco and Tunisia. It is usually combined with olive oil and lemon juice into a paste, which is then used as a marinade or condiment. In Moroccan cuisine, it is common for merchants to make ready-made chermoula spice mixes which can then be ground together with fresh parsley, cilantro, and garlic to make chermoula sauce at home. The spice is very versatile and each family or merchant will make it differently.
Ingredient Notes
Here is a simple list of the ingredients you will require. As I had mentioned, you should be able to find all of them in your local supermarket, nothing complicated at all!
See the recipe card at the bottom of this page for exact quantities.
- cumin seeds
- cilantro (coriander) seeds
- black peppercorns
- granulated garlic
- ground cinnamon
- ground turmeric
- salt
- ground ginger
- ground onion
- dried parsley
- ground sweet paprika
- cayenne pepper (use more if your prefer it spicier)
How to make Chermoula Spice
Here is a step-by-step breakdown of how to make this seasoning. Check out the video showing you how to make it on my Youtube channel or in the recipe card provided at the bottom of this page.
In a small pan, toast the cumin, black peppercorn, and cilantro (coriander) seeds for about 2 minutes or until they turn a shade or two darker and become fragrant (see recipe notes). Once toasted, leave the skins on since they are great in enhancing the fragrance. Also, it is ok to toast just one or two of the spices, if you do not have the whole spices (I actually could not get my hands on cilantro seeds when I was developing this recipe, and only used the cumin and black peppercorn seeds)!! Alternatively, if you prefer, skip the toasting and simply blend the spices or use their ground versions. I, however, find that toasting at least two kinds helps intensify the flavor.
Allow the roasted spices to cool for a minute or two, then add them to a spice or coffee grinder and process to a fine powder (a pestle and mortar will also do). Transfer to a small bowl and mix well with the rest of the ground spices, namely dried parsley, ground ginger, sweet paprika, cinnamon, salt, turmeric, onion, cayenne pepper, and garlic.
Finally, transfer the chermoula spice mix to suitable airtight containers and use it as required or store it in airtight jars, for later use.
How Much Spice Per Pound
Regardless of the type of vegetables, meat, or poultry you are making, the base amount simply remains the same; two tablespoons of chermoula spice blend per pound. However, feel free to use more or less depending on how spicy you like your meals.
How to use Chermoula spice:
- Use as a dry rub in making your dishes.
- Combine with a tablespoon of olive oil to make a marinade. You can also blend the spice mix with fresh cilantro, parsley, lemon juice, olive oil and fresh garlic to make chermoula sauce, which you can then use as a condiment or marinade.
Equipment and Storage
What I love about making chermoula spice is that one does not need any special equipment to make it. Rather, just a small mixing bowl and a wooden spoon, airtight jars or containers, a pan, and a spice or coffee grinder, then you are good to go!!
This recipe makes 11 servings of chermoula spice, each comprising of 2 Tablespoons but feel free to double or even triple the amount depending on your family needs, as you can easily store it for later use. To store, transfer the chermoula spice seasoning to an airtight jar or container, and keep it in a cool and dry place. It can then be stored for at least 6 months, or slightly longer, depending on the temperature in your kitchen.
Other Wonderful Spice Recipes To Try
Love using spices in your recipes? Then try out these other flavorful recipes!
Great news, you have made it this far which means you probably made or are making this recipe! It would go a long way if you could leave a ⭐rating on the recipe card or comment in the comments section below.
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📖 Recipe
Chermoula Spice
Video
Equipment
Ingredients
- 3 tablespoon cumin seeds
- 2 tablespoon cilantro seeds (also known as coriander seeds)
- 2 tablespoon black peppercorns
- 2 tablespoon granulated garlic
- 1 tablespoon ground cinnamon
- 2 Tbsp salt
- 2 tablespoon ground turmeric
- 1 tablespoon ground ginger
- 2 tablespoon ground onion
- 3 tablespoon ground paprika (sweet)
- 1 tablespoon dried parsley
- 1 teaspoon cayenne pepper (use more if your prefer it spicier)
Instructions
- In a small pan, toast the cumin, black peppercorn, and cilantro (coriander) seeds for about 2 minutes or until they turn a shade or two darker and become fragrant (see recipe notes).
- Allow the roasted spices to cool for a minute or two, then add them to a spice or coffee grinder and process to a fine powder (a pestle and mortar will also do). Transfer to a small bowl and mix well with the rest of the ground spices, namely dried parsley, ground ginger, sweet paprika, cinnamon, salt, turmeric, onion, cayenne pepper and garlic.
- Finally, transfer the chermoula spice mix to suitable airtight containers and use it as required or store in airtight jars, for later use.
Notes
- It is ok to toast just one or two of the spices, if you do not have the whole spices (actually, I could not get my hands on cilantro seeds when I was developing this recipe, and only used the cumin and blackpeppercorn seeds)!! Alternatively, you can skip the toasting and simply blend the spices or use their ground versions, but I find that toasting at least two kinds takes the flavor several notches up.
- This recipe makes 11 servings each comprising of 2 Tablespoons but feel free to double or even triple the amount depending on your family needs, as you can easily store it for later use. To store, transfer the chermoula spice to an airtight jar or container and keep it in a cool and dry place. It can then be stored for up to 6 months.
Bryan
Looks very good. I would not add salt to any spice mix, add at the end of cooking. Don't 'roast' black pepper, you will lose some of the flavours which make up black pepper (about a dozen of them).
Kate Hahnel
It is perfectly fine to roast black pepper; roasting black peppercorns brings out their natural oils and intensifies their flavor. That is a great tip with the salt.I personally prefer to go easy on the salt when making spice mixes, then adjust the amount of salt afterwards.
Chenée
This spice blend is amazing! I used it on last night's chicken and the flavors were incredible!!
Kate Hahnel
It is perfect for chicken!
Jazz
I love Moroccan spice blends and this was my first time storing up a mix to have on hand. Turned out deliciously. Thanks!
Kate Hahnel
North African spices are the best! Glad you liked it.
Kaluhi
This was such a delightful spice! I used it for my chicken thighs and it made everything come alive! Thank you!
Kaluhi
This was such a delight! I used the spice for my chicken thighs and the flavors really popped!
Kate Hahnel
Makes me happy to know you loved it!
Chef Mireille
Although I make chermoula I usually make it as a sauce or paste with fresh herbs and olive oil. This spice mix is so convenient using dried herbs and spices instead as I didn't have any fresh herbs. Definitely going to be my new way of making chermoula seasoned foods.
Kate Hahnel
Love this method as well!! It certainly helps save time!!
Stefani Renee
I love all of the flavors in this and can't wait to try!
Kate Hahnel
Thank you, let me know how you like it!
Stephanie
This spice was amazing. I've never thought to put all of these ingredients together, but it just worked so well.
Crystal
I surprisingly had all of these ingredients in my pantry, so this was very easy for me to put together. Used it on lamb and it was amazing!
Kate Hahnel
Glad you liked it, thanks!
Katrina
I put this spice mixture in cute clear jars with a label and ribbon for gifts! Perfect!! Thank you so much for sharing!
Kate Hahnel
It makes for such a wonderful gift!
Sara Welch
This is such a unique and flavorful spice! Adds so much flavor to a dish, I see why you love it; it's delicious!
kushigalu
Very interesting spice mix. Love the flavor combination.
Kate Hahnel
Thank you!
Anjali
This spice blend is so flavorful! We used it on some roasted veggies for dinner last night and it was a hit!
Kate Hahnel
That is wonderful, so happy you loved it!
Jamie
The spice combination is great! I love how simple it is and how quickly it came together!
Kate Hahnel
Yes, it is!! It is also a wonderful spice to give to friends and family as a holiday gift.
Nathan
I've never used Chermoula spice before, but what a great blend of ingredients! And such a beautiful color too. Can't wait to try it in my own cooking!
Kate Hahnel
Thank you! I love the color too!