Chermoula is traditionally a wet North African marinade.
It is most often used with fish and has the consistency of a relish. You will find stuffed sardine recipes, or fish tagine recipes that use this blend through many countries. It often has freshly chopped herbs, fresh citrus, along with many spices and oil.
The Spice Trader’s version of Red Chermoula is a blend of: Cumin, Paprika, Cilantro, Turmeric, Parsley, Garlic, Onion, Cayenne Pepper, Black Pepper, Ginger. The layering of the aromatics, alongside the citrusy heat, and earthy sweet spices makes this delicious spice blend the perfect complement to seafood and fish, as well as chicken and root vegetables.
You can always add a squeeze of lemon and some olive oil to create a marinade – it is similar to The Spice Trader Chimichurri that way.
Chermoula has a light, rich flavour and can be mixed with oil and maple syrup on squash, or salmon. Like most blends it can also be used in soups, stews, and rice.
RECIPES:
Chermoula, Chickpea and Tomato Stew
NET WEIGHT 50g
