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Food Ramblings - Chermoula with your seafood or meat

Arthur Huxley - 30-09-2017

Chermoula

For all those who enjoy seafood and look for something beyond a squeeze of lemon and a dash of salt but do not wish to compromise the essential taste of the seafood, then a light covering of Chermoula may be the answer.

Very much belonging to the Middle East and North Africa, Chermoula is one of those recipes where having prepared the basic ingredients, Home Chefs can mix and blend favourite spices to work to their own taste and "zippyness"

And beyond the lovely fresh and lifting flavours, Chermoula brings lovely colour to your dish, be it simple flathead fillets or a whole baked bream or similar.

Try these basic Chermoula ingredients : 1 tablespoons ground Coriander, finely grated Garlic, 1 tablespoon Smoked Paprika, 2 tablespoons ground Cumin, 1 teaspoon ground Ginger, 1 red onion, finely chopped, 1/2 bunch fresh Coriander, finely chopped, 1/2 bunch fresh Flat Leaf Parsley finely chopped, I tablespoon Lemon Zest, Juice of 1 small lemon and crushed chilli flakes to taste.

Mix together in a bowl with best quality olive oil and refrigerate for at least 1/2 hour.

Serve over the fish or your choice of meat or in a separate side bowl.

Note : Further spice suggestions to add to your Chermoula Blend are Turmeric and if cost permits, saffron threads.

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