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The Art of Flavour Sunday e-magazine


Moroccan Chermoula

Arthur Huxley - 07-06-2022

Moroccan Chermoula. Even the name offers the thought of wonderful food flavours and memorable meals.

And when it comes to flavour, being born in Morocco over 2000 years ago gives you a nice head start.

Even more, to be a spice blend rated alongside Palestinian Za'atar or the Berebere Spice from Ethiopia places the exciting Moroccan Chermoula in very special company.

The Spices

The Chermoula Spices are headed by Cumin, Coriander, Parsley (an essential) Turmeric and Allspice.

These Spice Stars allow the Cinnamon, Paprika, Black Pepper and Ginger to provide the back up with the lovely sharp, citrusy Moroccan Sumac stepping in to brighten and lift all the flavours.

Your Kitchen

Moroccan Chermoula works pretty much like previous spice blends with 5-6 teaspoons to 500g meat, chicken or vegetables. Perfect as a rub when mixed with a little quality olive oil for pan frying or grill. Spread it evenly over whole fish or chicken then leave to marinate for at least 30 minutes.

For a casserole add the Chermoula after the onions or aromatics have caramelized.

Moroccan Chermoula is wonderful with roasted vegetables, again following previous suggestions, place the cut vegetables in a kitchen bag, add olive oil and the Chermoula Spices and shake vigorously to evenly cover the vegetables.