Prepared a varied amount of ways, sometimes wet, or more citrus such as orange zest like a fellow chef Bryce Murphree uses with salmon or halibut. Can be used in a vinaigrette or with a thick greek yogurt for savory dipping sauce. This will keep in the spice rack for a couple weeks. Good with lamb and lamb rib bones for a north african style bbq, salmon and chicken also stand up well.
Chermoula Spice
2 T cinnamon
1 T coriander
1 T cumin
4 cloves
2 T smoked paprika
1 T cumin
3 T salt
3 T brown sugar
1 T white pepper
Toast spices whole and grind in blender
Chef John Brand 