Chermoula Spice Blend

Dec 30

Chermoula is typically a relish or marinade which is popular in the northern part of Africa. It traditionally was used to flavor seafood but in modern times it can be used to flavor vegetables and various meats. Each country has its own variations of Chermoula and how they use it.
From my love of Moroccan cuisine and flavors, I set out to create a chermoula-inspired multi-purpose spice blend that would be different from the ras el hanout that I also use in dishes. The blend can be used as a spice rub for fish, meat, and poultry or added to stews to give a Moroccan flair, the opportunities are endless. Better yet? Try it in my Chermoula Cod Tagine recipe!

A note on spices….

When a spice is ground up, it releases its volatile compounds allowing us to savor the complexities of any given spice. Different spice’s volatile compounds breakdown at different rates causing flavors to dissipate. It is why some spices are better fresh, like parsley whose compounds breakdown very fast. The dried alternative is almost unrecognizable from its fresh state.

The general recommendation is to consume ground spices within 6 months for optimal flavor and freshness. I know some are chuckling thinking about the Smoked paprika they bought for some dish in 2014 that’s still taking residence in your pantry and that’s alright. Spices rarely “go bad”, they just aren’t helping your food as much as they could be.

I prefer to buy my spices in bulk, but I get whole spices as they keep a very long time. I grind enough that I will consume within the half-year. Another benefit of getting whole spices is that you can toast them in a sauté pan which completely elevated their flavor.

So if you want to up your spice game, consider getting yourself an electric spice grinder and start stocking up on whole spices. Your belly and your pocketbook will thank you.

Author: Corinne Minshall