Chermoula Spice Blend
This lively North African mix of spices is great for dry rubs, seasoning vegetables, and even, slow cooking. The dry mix easily transforms into a sauce or dip with the addition of some olive oil and fresh herbs!
Equipment
- small skillet for toasting spices
- spatula or wooden spoon
- small food processor, coffee grinder, or mortar and pestle
Ingredients
- 2 Tablespoons cumin seeds
- 1½ Tablespoons coriander seeds
- 2 teaspoons black pepper coarsely ground
- 1 Tablespoon sweet paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons turmeric
- 1½ teaspoons cinnamon
- 1½ teaspoons ginger
- 1½ teaspoons red pepper flakes
- 1½ teaspoons dried parsley
Instructions
- Wash hands thoroughly.
- In a small skillet over medium-low heat, toast cumin, coriander seeds, and black pepper until very fragrant, about 5 minutes. Do not brown excessively.
- Place the toasted mixture in a small food processor or coffee/spice grinder and pulse to chop. Or use a mortar and pestle to crush seed mixture.
- Pour crushed seed mixture into a jar or container with a secure lid that will easily hold one cup. Add remaining spices and herbs. Screw the lid on the jar tightly or put the lid on the container. Shake well to thoroughly combine.
- Store in a dark, cool place and use as needed. It stays fresh and full of flavor for 6 months to a year.
Notes
The recipe makes half a cup, an amount that's easy to use within six months. Double or triple the recipe to make extra--Chermoula Spice Blend makes a great gift! 🎁
Nutrition
Calories: 20.4kcalCarbohydrates: 3.8gProtein: 0.9gFat: 0.8gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gSodium: 10.9mgPotassium: 102.8mgFiber: 1.6gSugar: 0.2gVitamin A: 565.4IUVitamin C: 0.6mgCalcium: 33.5mgIron: 1.8mg
Tried this recipe?Let us know how it was!