Chermoula Spice Blend
Chermoula Spice Blend, a popular North African seasoning that is made up of a variety of ground spices and dried herbs and seeds. Used on its own, it is used as a dry rub for fish, poultry and vegetables. Blended together with fresh ingredients like herbs, garlic, lemon juice and olive oil, it becomes a delightful marinade or sauce to add flavor to, well, anything! Try it on your grilled fish, poultry, or veggies. Add it to your sandwiches, soups, rice or beans. Or use it as a dip!
Equipment
- Pestle and Mortar, Spice Grinder or Coffee Grinder
- Saute Pan
- Spatula
- Airtight Container
- Cutting board — optional (for marinade)
- Sharp knife — optional (for marinade)
Ingredients
For a Dry Rub
- 2 tbsp Cumin Seeds — toasted and ground
- 1-½ tbsp Sweet Paprika
- 1 tbsp Coriander Seeds — toasted and ground
- 1 tbsp Black Peppercorns — toasted and ground
- 1 tbsp Dried Parsley
- 1 tsp Harissa
- 1 tsp Garlic Powder
- 1 tsp Cinnamon
- 1 tsp Salt
- ½ tsp Turmeric
- ½ tsp Ginger
- ½ tsp Red Pepper Flakes
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Instructions
Toast the Seeds
- Heat a medium-size pan over low heat. Add the cumin seeds, cilantro seeds and black peppercorns and toast until the seeds start to turn a darker shade — approximately 2 to 3 minutes. Turn off heat and let seeds cool for about 2 minutes. Note: If you are going to skip toasting and grinding the seeds you can skip this first step and include ground cumin, cilantro and black pepper.
Grind the Seeds
- Grind the toasted seeds in a spice grinder or pestle and mortar.
Mix All Spices
- Add freshly ground seeds and all other spices to an airtight container. Shake to mix. Seal and store in a cool and dry space for up to 6 months.
Notes
Spices — When making your own spice blend, it will only be as good as the spices that you make it with. Typically I only keep spices on hand for 6 months. The fresher the better for your spice blend.
Spice Grinder — A spice grinder is a wonderful tool to have on hand. But there are also many other options that you can use to grind your spices. A pestle and mortar is the traditional method for a spice blend. It does require a bit more hard work than just pushing a button — but it is totally worth it. Otherwise, you can also use a coffee grinder, or an immersion blender to freshly grind your spices.
Nutrition information is automatically calculated, so should only be used as an approximation.