Chermoula Paste is the ‘sister’ to harissa. Moroccans invented it, and they wouldn’t dream of eating fish without first slathering it in this fresh, herby, spicy deliciousness. Recipes vary from bright green pastes, pungent with herbs, to more spicy versions. We’ve gone for golden turmeric notes and a lemony profile.
Seafood and chicken will not be the same 😉
Ingredients Vegetable oil (canola seed and/or sunflower seed), lemon juice, paprika, fresh coriander, fresh parsley, fresh garlic, salt, cumin, red chilli, spices, herbs, ascorbic acid
Allergens None. May contain tree nuts, cow’s milk, and egg. Allergen control programme in place.
Weight 130 g glass jar
Shelf life 90 days from date of manufacture, indicated with use by date on the product.
Storage Keep refrigerated <5°C. Suitable for freezing
This product is Halaal certified.
Click here to download the Nutritional Information PDF
- Score giant mushrooms with a cross and pour over some chermoula that has been thinned with olive oil. Season and bake for 30 minutes until they’re tender and juicy.
- Marinade prawns in chermoula and cook on skewers for 2 minutes a side until they’ve taken on some colour.
- Slash quarter chickens and rub all over with chermoula. This can be done the day before. Season and roast in the oven.
Use chermoula paste like any other marinade for seafood, chicken and vegetables. You might like to thin it out with a little oil first, as it is a concentrate. If you are thinking of using it to spice up a dish, you’re on the right track!
Spoon paste into ice cube trays, and once frozen, store in a ziplock bag, for portioning out as needed. The whole jar can also be stored in the freezer without cracking.
Keep this fresh paste in the fridge. Always. If your fridge is not that cold, rather store in the freezer to prolong shelf life.
Keep it clean
Always dip in with a clean spoon to avoid contamination. No added preservatives, remember.