Chermoula Spice

Here is an easy 5-minute Chermoula spice blend for you to use in your cooking! Use it as a marinade, a simple seasoning, or give to your loved ones as a gift from your kitchen.

Course Dinner, Lunch, Main Course, Spice

Cuisine Moroccan, North African, Tunisian

Diet Gluten Free

Prep Time 1

Cook Time 0

Preparation Time 4

Total Time 5

Servings (each 2 Tablespoons)

Calories 37kcal

Author Kate Hahnel

Equipment

small mixing bowl
wooden spoon
airtight jars or containers
a pan - to toast the spices
a spice or coffee grinder

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 spice mix to suitable airtight containers and use it as required or store in an airtight jar for later use.

Video

Notes

It’s fine to toast only one or two spices if you don’t have all the whole ones. You can also skip toasting and use ground spices, but toasting at least two types enhances the flavor.
This recipe makes about 11 servings (2 tablespoons each). You can easily double or triple the batch. Store the spice mix in an airtight jar in a cool, dry place for up to 6 months.

Nutrition