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Chermoula Seasoning, North African Spice Blend
North African Spice Blend
in Algerian, Libyan, Moroccan and Tunisian cuisine as base for marinade or rub for grilling or roasting meat, poultry, fish or seafood.
This spice blend is also used to make a pungent Moroccan herb sauce, a great and
healthy alternative to basil pesto.
Ingredients:
Cumin, Coriander, Red Pepper, Turmeric, Onion, Garlic, Fennel, Allspice, Black Pepper, Anise, Cardamom, Cinnamon, Ginger, Nutmeg.
Recipe to make 1 cup-‘Chermoula Paste’
Put in a blender 1 ½ cup chopped Cilantro (Fresh Coriander), 1 cup chopped Parsley, 3-4 cloves of Garlic, 1/2 tsp Salt, 1/2 cup Olive Oil, 1 ½ tbsp ‘Chermoula Spice Mix’,1/4 cup fresh squeezed Lemon Juice. May add more Salt and Olive Oil in needed.
Note: 1/3 cup Chermoula paste requires marinading 16oz fish or chicken.
North African Spice Blend
in Algerian, Libyan, Moroccan and Tunisian cuisine as base for marinade or rub for grilling or roasting meat, poultry, fish or seafood.
This spice blend is also used to make a pungent Moroccan herb sauce, a great and
healthy alternative to basil pesto.
Ingredients:
Cumin, Coriander, Red Pepper, Turmeric, Onion, Garlic, Fennel, Allspice, Black Pepper, Anise, Cardamom, Cinnamon, Ginger, Nutmeg.
Recipe to make 1 cup-‘Chermoula Paste’
Put in a blender 1 ½ cup chopped Cilantro (Fresh Coriander), 1 cup chopped Parsley, 3-4 cloves of Garlic, 1/2 tsp Salt, 1/2 cup Olive Oil, 1 ½ tbsp ‘Chermoula Spice Mix’,1/4 cup fresh squeezed Lemon Juice. May add more Salt and Olive Oil in needed.
Note: 1/3 cup Chermoula paste requires marinading 16oz fish or chicken.
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From $5.99
Chermoula Seasoning, North African Spice Blend—
$5.99
Description
North African Spice Blend
in Algerian, Libyan, Moroccan and Tunisian cuisine as base for marinade or rub for grilling or roasting meat, poultry, fish or seafood.
This spice blend is also used to make a pungent Moroccan herb sauce, a great and
healthy alternative to basil pesto.
Ingredients:
Cumin, Coriander, Red Pepper, Turmeric, Onion, Garlic, Fennel, Allspice, Black Pepper, Anise, Cardamom, Cinnamon, Ginger, Nutmeg.
Recipe to make 1 cup-‘Chermoula Paste’
Put in a blender 1 ½ cup chopped Cilantro (Fresh Coriander), 1 cup chopped Parsley, 3-4 cloves of Garlic, 1/2 tsp Salt, 1/2 cup Olive Oil, 1 ½ tbsp ‘Chermoula Spice Mix’,1/4 cup fresh squeezed Lemon Juice. May add more Salt and Olive Oil in needed.
Note: 1/3 cup Chermoula paste requires marinading 16oz fish or chicken.
