Chermoula
$10.50 – $28.35
Chermoula is used as a marinade or sauce for Moroccan tagines of fish, vegetables, or meats. With its spicy, tangy flavor, substituting Chermoula for pesto or chimichurri on any dish delivers a signature Mediterranean flavor. Mix 1½T spice blend w/1-2 C chopped herbs (cilantro, parsley, mint), 3-4 cloves minced garlic, & 2-3T olive oil for traditional marinade. Retain a few dollops to top dish.
Hand blended in small batches with: sea salt, lemon peel, smoked paprika, cumin, coriander, garlic, ginger, black pepper, Persian lime, Chiles, and saffron.
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Hand blended in small batches with: milled porcini mushroom, rosemary, pepper, marjoram, garlic, and lemon peel.
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Cooking demonstration for Pupusas: LINK
Hand blended in small batches with: Axiote (Annatto), Cumin, Sage, and Mexican Oregano.
Hestia ~ A Greek Herb Blend
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Hand blended in small batches with: garlic, onion, pepper, tomato, mustard, basil, and oregano.
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Hand blended in small batches with: tarragon, basil, savory, marjoram, thyme, and a little lavender.
Kate Fitzsimmons (verified owner) –
I’ve been very remiss, not doing a review earlier. This is a wonderful spice combination. I add it to so many vegetable dishes, meats, seafood, eggs – you name it – I may try it on ice cream!!! Love it.
Sonja –
Following Nick’s advice in an interview, “Get your spices out, play with them!” I added a healthy pinch to scrambled eggs. Game Changer!! This is great in salads, too!