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Chermoula spice blend

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 minute
Cook Time 0 minutes
Preparation Time 4 minutes
Total Time 5 minutes
Servings 11 (each 2 Tablespoons)
Calories 37kcal


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


  • 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)


  • 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.



  • 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.


Calories: 37kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1277mg | Potassium: 188mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1052IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 3mg