Pronunced "chehr-MOO-lah", Chermoula is also known as chrmla and is sometimes spelled as Charmoula. This is a traditional seasoning used for grilling fish and meat in Moroccan cuisine. It can be used both as a marinade and a sauce. Chermoula marinades are also popular in Algerian and Tunisian cuisine.

When most people think of Moroccan cuisine, couscous is often the first dish that comes to mind - until you've tried Chermoula! Some call Chermoula a "Moroccan pesto" and you can use this to bring a delightful flavor to couscous, chicken, fish, meat kebabs, grilled and roasted vegetables, pasta, rice, tagines and stuffings.

Chermoula can be used either cooked or raw. The raw version is usually made with fresh herbs that are blended and applied as a sort of a Moroccan chimichurri as a topping or to garnish a dish. Many authentic Chermoula recipes call for it to be steeped with hot oil or for it to be slow roasted in the oven which allows the building of flavors that are both mellow and complex.

You can use our Chermoula seasoning and make a paste by combining 1 part lemon juice and 2 parts olive oil. We've also tried versions by adding a bit of white wine vinegar to this lemon juice/olive oil mix for a change of pace. You can make your Chermoula paste thinner or thicker by adjusting the amount of liquid used. This can be stored in the fridge for up to a week.

We've used this mix as a thick marinade and spread it with a spatula over chicken or fish and left it to marinate for several hours before cooking or grilling. If you slow cook this paste in your oven it makes an amazing dip that's perfect for flatbread or pitas.

This Chermoula blend can also be used as a dry rub, especially on chicken.

Our Chermoula is blended from paprika, coriander, onion, black pepper, garlic, spearmint, cayenne, ajwain, lemon peel, sea salt and cilantro.

If you're a fan of Moroccan seasonings then you'll also love our Moroccan Vegetable Rub which is amazing on roasted root vegetables. If you love the spiciness of North African seasonings then check out our Berbere, Piri Piri and Harissa.