This Chermoula Spice Blend is the perfect blend of ground spices. This African spice blend can be used with a variety of dishes and is loaded with amazing flavor. If you’re wanting to start making your own spice blends, start with this one!
Combing dry spices to create new seasonings is one of my favorite things to do. Not only does this give you a wide variety in terms of flavors, but it’s also a fun way to create vibrant flavors right from your own kitchen.
I use this simple spice rub for Moroccan cuisine, as an African seasoning for a variety of dishes, and even mixed with a cup of plain yoghurt as a delicious dip for veggies. You’ll love the African flavors that this spice gives.
Make up some All Purpose Seasoning, Italian Seasoning, Chicken Taco Seasoning, and Southwest Spice Blend and you’ll be on your way to having a stocked pantry. These are all my own variations and interpretations of different spices from around the world.
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Ingredients
Smoked Paprika – Since this mixture is meant to have a smoky flavor, this is a key ingredient. That being said, if you don’t have smoked paprika, you can use regular paprika – just know that it will miss that smoky flavor.
Cumin – Pairs well with the other flavor depths.
Garlic powder – The addition of garlic is always a great one for homemade spices.
Sea salt – You can use low sodium salt if you want to cut down.
Ancho chili powder – This brings a bit of spicy heat to the mixture.
Dried lemon zest – The added citrus of dried lemon peel is a good contrast to the other flavors.
Black Pepper – Organic pepper can be used as well.
Parsley – Be sure that you’re using dried parsley for the spice mixture.
Ground coriander – A great flavor enhancer.
Turmeric – A staple ingredient used in Moroccan and African dishes.
Ginger powder – Unique but addictive.
How To Make This Chermoula Spice Blend
Step One: Mix all the seasonings together in a mixing bowl. Store in an airtight container or jar.
How to Use: Use 1 ½ tablespoons for every pound of meat. You can add more or less as needed.
Variations
While I tried to keep these flavors true to my knowledge of African cuisine, that doesn’t mean that you can’t change up the ingredients of this simple seasoning. Making a dry rub like this leaves wiggle room for flavor fun!
Add cayenne pepper or even sweet paprika for a different African flavor and taste.
You can also turn this into a loose paste by mixing it with olive oil. This can be applied to tuna steaks, a butterflied leg of lamb, and more.
I highly recommend that you add this mixture to my Keto Salmon Recipe for a fun flavor and taste. These spices pair really well with fish and lamb, so experiment with the recipes that you love.
Common Questions
What is chermoula?
Chermoula is a condiment native to North Africa made of fresh herbs like parsley and cilantro mixed with spices, olive oil, and fresh citrus juice. It is similar to chimichurri, gremolata, and pesto.
Is chermoula spice the same as Moroccan spice?
The complete combination of herbs may be similar, but there could be differences between the two. You’d have to compare the labels of the spice mixtures at the grocery store to know for sure.
I do know that people will use this dry rub chermoula spice mix as a substitute for Moroccan spices, so they do seem to be very similar in terms of their smoky flavor and taste.
How do I turn this into a chermoula sauce?
Making chermoula marinades or sauces is simple. You can mix the proportions of ingredients listed below in a small bowl and then stir in olive oil.
You could also mix it with sour cream or even plain Greek yogurt to make a dip.
A wet marinade can be a great option for meats that are slow-cooking on the grill. I could see this being used when grilling fish or meat kebabs. Just finish the meats with a squeeze of lemon juice, and you’re done!
How do I store this spice mixture?
To keep the mixture as fresh as possible, store the African spices in a sealed container or in airtight jars at room temperature. This is the preferred way and the best way to keep this mixture as fresh as possible for as long as possible.
Spices should stay fresh for many months as long as they’re stored properly. If you notice that the spice blend is no longer as fragrant as it once was or is starting to stick together, that is your cue that moisture got into the jar. It’s still considered okay to use, but it won’t be as flavorful.
If this happens, I recommend that you dump it out and make a fresh new batch.
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Chermoula Spice Blend
This Chermoula Spice Blend is the perfect blend of ground spices. This African spice blend can be used with a variety of dishes!
Ingredients
- 2 tablespoon smoked paprika
- 2 tablespoon cumin
- 2 tablespoon garlic powder
- 1 tablespoon sea salt
- 1 tablespoon ancho chili powder
- 2 teaspoon dried lemon zest
- 2 teaspoon black pepper
- 2 teaspoon parsley
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon ginger powder
Instructions
How to Make Chermoula Sauce
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Add 1 cup of fresh cilantro, 1 cup of fresh parsley, and 2 teaspoons of spice blend to a food processor. Process until the herbs are chopped. Drizzle in ¼ cup of olive oil. Add more chermoula seasoning to taste.
Nutrition
Serving: 1.5tsp spice mixCalories: 5.5Carbohydrates: 1.1gProtein: 0.2gFat: 0.2gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 200.3mgPotassium: 27.7mgFiber: 0.4gSugar: 0.1gVitamin A: 249.4IUVitamin C: 0.1mgCalcium: 9.1mgIron: 0.4mg