Servings: Yields about 3/4 cup
Ask a Moroccan what charmoula is, and you’ll get a description of a lemony mixture of spices, garlic, and fresh herbs that’s used primarily to marinate or sauce fish. But charmoula can also be a dry spice mixture used for seasoning fish (see Charmoula Barramundi with Yogurt Sauce), chicken, or vegetables to give them a distinctive Moroccan flavor. Both the sauce and the spice mix share the core spices of cumin, coriander, paprika, and cayenne, but they part ways after that. The spice mixture contains other aromatic spices, including cinnamon and ginger. It is available from myspicesage.com, or you can make your own fresh version following the recipe here. If you’re curious to try the dry version, here’s a recipe for that as well.
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