Fez

AROMATIC. EARTHY. WARM.

MELLOW HEAT.

A MOROCCAN FLAVOUR JOURNEY.

This delicious blend is named after Morocco's gastronomic and spiritual capital, Fez, a city bursting with rich and colourful food and an ancient culinary heritage. This mix is our interpretation of 'chermoula', a staple North African spice blend that's at the heart of Moroccan cuisine. Traditionally used to flavour fish and seafood, chermoula has become a popular spice mix for beef, chicken and lamb and works wonders on all kinds of roasted vegetables, grains and pulses. Adds a distinct Moroccan vibe to every dish and plenty of flavour!

 

Flavours

We've blended cumin and coriander seeds, the traditional base ingredients, with sweet paprika, a touch of chilli for a bit of heat, a dash of sumac to add some acidity and tart notes, sage for its green woody aromatics and a hint of black pepper and garlic for pungency. Food will taste savoury, spicy and tangy all at once.

This blend is SALT FREE so you may wish to add sea salt to taste.

 

Great with

• Sensational as a rub for grilled white fish fillets or seafood - just mix a few table spoons of FEZ with some olive oil, lemon juice, garlic, salt to taste and toss a few chopped herbs such as lemon thyme to make a lovely marinade. Then brush on the fish to coat on all sides before grilling or roasting.
• Use as a marinade for grilled chicken with a drizzle of olive oil.
• Scatter a few teaspoons over roasted veggies (pairs well with root vegetables, eggplant or capsicum). Drizzle some olive oil and salt to taste before sliding into the oven.
• For a distinct Moroccan flair, add a couple of teaspoons to tagines (slow-cooked North African meat or vegetable stews), rice or couscous during cooking.

 

Ingredients

Cumin seeds*, Coriander seeds*, Sweet paprika*, Sumac*, Chilli*, Sage*, Black peppercorns*, Garlic flakes*.

* Certified Organic

Provenance

North Africa, Morocco, Algeria, Tunisia, Libya

Recipes

Delectable lamb cutlets

Rustic lentil & vegetable soup

Smoky charred vegetable soup

Autumn quinoa salad with roasted vegetables and tahini

The best (and easiest) shakshouka