This blend was Inspired by 'chermoula', a staple North African spice blend (and relish) that is at the heart of Moroccan food but also popular in Algerian, Tunisian and Libyan cuisines. 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. Chermoula comes in many regional varieties across North Africa. In Tunisia, they add cloves, chilli or cinnamon. In Morocco, you'll find paprika, ginger and thyme in the mix.
Our delicious blend is named 'Fez' after Morocco's gastronomic and spiritual capital, a city bursting with rich and colourful food and an ancient culinary heritage known for the best tagines, couscous, eggplant and carrot salads and the famous Moroccan soup, harira.
The recipe was developed with the traditional base ingredients of cumin and coriander seeds but we've added a modern twist with a touch of sweet paprika, sumac and chilli. This is a complex blend that bursts with earthy, rich notes but rather than overwhelm, it enhances natural flavours and lends distinct North African aromas that will make your food taste oh-so-delectable.
Use generously when you want to add an exotic flair to any dish. It's incredibly versatile and will rocket grilled chicken, juicy steaks or sweet potato wedges to the next level. Also great with lemony couscous or use to make spiced chickpeas or nuts, then toss into a healthy grain salad.
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 does not contain salt so you may wish to add sea salt to taste.
- 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.
Cumin seeds*, Coriander seeds*, Sweet paprika*, Sumac*, Chilli*, Sage*, Black peppercorns*, Garlic flakes*.
* Certified Organic
North Africa, Morocco, Algeria, Tunisia, Libya
|Made with love in Australia from local & imported ingredients|
|No artificial colours, flavours, additives or preservatives|
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