Chermoula Seasoning

A traditional seasoning used for grilling fish and meat in Moroccan cuisine, Chermoula can be used both as a marinade and a sauce. Chermoula marinades are also popular in Alergian and Tunisian cuisine.  You can use this hand blended Chermoula seasoning as a paste by combining 1 Tbsp Chermoula seasoning with 1 Tbsp lemon juice and 2 Tbsp olive oil. You can make your Chermoula “paste” thinner or thicker by adjusting the amount of liquid used. Use this mix as a thick marinade and spread it with a spatula over chicken or fish and then let set for several hours before cooking or grilling.

Hand blended from paprika, coriander, onion, black pepper, garlic, spearmint, cayenne, ajwain, lemon peel, sea salt and cilantro.