Chermoula Spice

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!

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-friendly and keto taco seasoning always get loads of praise so feel free to try them out (I am not bragging, I promise).

Jump to:

• What is Chermoula Spice
• Ingredient Notes
• How to make Chermoula Spice
• How Much Spice Per Pound
• How to use Chermoula spice:
• Equipment and Storage
• Other Wonderful Spice Recipes To Try
• 📖 Recipe

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

• Ras el hanout
• Homemade Harissa Recipe
• Dukkah Spice Mix

📖 Recipe