Moroccan spice blend using fragrant herbs and spices with the tang of lemon. Chermoula originated around North Africa in countries including Morocco, Tunisia and Algeria with many and varied recipes depending on the recipes roots, but most begin with a base blend of garlic and coriander. The herbs and spices added to that base depend on its origins. Henry Langdon has added over ten more herbs and spices, including cumin, turmeric and tarragon, to create this version of a classic. It makes a great spice rub for meat prior to baking or cooking on the BBQ. Combine with a little olive oil and lemon juice for an exciting marinade for any seafood or add a little more olive oil to create one of the best dipping sauces you will ever try.
100g Jar A Greek style blend of fragrant herbs with a tang of lime. Take a flavour trip to the Mediterranean with this unique blend from Henry Langdon. Using the flavours of the Greek cooking as a starting point, this blend has then been highlighted with the addition of lemon and lime. The citrus combined with the already bold flavours of garlic, oregano and paprika, gives you a springboard into a flavour oasis. Use this as a marinade for your kebabs or souvlaki and your guests will think they are on location!
120g Jar An aromatic Egyptian blend of hazelnuts, sesame seeds and spices. Spices include coriander, cumin and pepper, as well as many others to create a tasty but dry mixture, which is traditionally eaten with crusty bread or pita, dipped in olive oil. But Dukkah has many other uses.It can be used as a crunchy coating for chicken or fish, sprinkle it generously over a fresh salad or add it to couscous and rice dishes. Dukkah is one of those ingredients, that when you have used it once, you will think of a thousand more things to do with it.