Chermoula Spice Mix

Chermoula’s flavor profile is bright, herbal, citrusy, and warmly spiced with a gentle heat. Overall, it tastes like a Mediterranean–meets–Middle Eastern mix: not fiery-hot, but layered with spice, acidity, and green freshness.

Chermoula is considered almost like North Africa’s pesto — a versatile, fresh, herby paste used for marinades (fish, chicken, lamb); dressings for roasted vegetables; sauce for couscous or grain dishes and a table condiment, spooned over finished plates.

Food Pairing Usage Suggestions

• Seafood: classic with grilled fish, shrimp, scallops — the citrus and herbs lift the brininess.
• Poultry grilled or roasted chicken, turkey skewers, Cornish hens.
• Lamb & Beef balances richness; great in kebabs or braised dishes.
• Vegetables roasted carrots, cauliflower, eggplant, zucchini; also tossed with chickpeas or lentils.
• Grains couscous, bulgur, quinoa, farro — the acidity wakes up earthy grains.

Here's a few quick ideas:

Add 1 tablespoon Chermoula Mix to your favourite scone recipe to make tasty savoury scones. Top with Homus or sour cream mixed with cumin seeds.

Mix 1 tablespoon Chermoula Mix with a cup of plain yoghurt. Spread over both sides of 4 tuna steaks and bake or grill.

Rub Chermoula Mix generously over a butterflied leg of lamb. Allow to stand for 30 minutes, then cook on the barbecue. Add a squeeze of lemon from time to time as it cooks.

Sprinkle Chermoula Mix over chicken, lamb, fish or beef and cook in your preferred way. No wet marinade is necessary – the moisture in the meat will make the spice mix cling. 

Chermoula began as a fish marinade along North Africa’s Mediterranean coast, but over time spread inland to season meats, vegetables, and grains, with each region — and even each family — creating its own version: Morocco often adds saffron, preserved lemon, and paprika; Tunisia favors more chili and harissa-like heat; while Algeria tends toward a herbier, less spicy style.