kharqoum

Kharqoum (also spelled kharchoum or kharkhum) is a traditional North African, particularly Moroccan and Algerian, spice blend and condiment base composed primarily of ground dried red chiles, garlic, caraway seeds, and salt. The name derives from Arabic and refers both to the blend itself and to the paste or powder form in which it is prepared. Regional variations exist across the Maghreb, with some formulations including additional aromatics such as coriander, cumin, or dried herbs. The ingredient is typically prepared by hand-grinding roasted spices with fresh or dried garlic, resulting in a coarse, russet-colored paste or dry mixture with a pungent, complex heat profile balanced by aromatic spice notes.

Kharqoum functions as a foundational seasoning and flavor base in Moroccan and Algerian cuisine, used both as a dry spice rub and as a wet paste for marinades and cooking bases. It is commonly employed in tagines (slow-cooked stews), grilled meats, fish preparations, and vegetable dishes, providing both heat and aromatic depth. The ingredient is also mixed into bread doughs, spread on grilled meats, or used as a table condiment alongside bread. In preparation, it may be bloomed in hot oil to release its flavors before adding other ingredients, or incorporated directly into dish bases. The intensity and specific spice balance can be adjusted to regional preference and individual tolerance for heat.