Like Raz el Hanout, this mixture originates from Moroccan cuisine. Originally used as a marinade for fish and seafood, Chermoula is also delicious with poultry, lamb or tofu, in tajines (stews), boiled, baked or fried.
Add oil, garlic and a little salt to the marinade.
Best served with a squeeze of lemon or lime juice and freshly chopped cilantro.
Chermoula mixture 60g
Moroccan spice blend made from jeera (cumin), paprika, allspice and pepper
CHF 6.60
incl. VAT plus shipping| Weight | 0.07 kg |
|---|---|
| Origin | Morocco |
| Intensity (Scale 1-5) | 2 |
Jeera (cumin), paprika, allspice, pepper.
