Our chermoula recipe is a spicy blend full of bright, earthy flavours of North African herbs & West African green chilli spices Traditionally used as a marinade for fish and seafood, equally as goods for meats and tofu.
Sauce can be used as a marinade, also great with all sorts of dishes or just add to soup or stocks, for extra goodness!!
|Typical Value:||Per 100g||
Per serving 15g
of which saturates
of which sugars
Prepared in a facility that handles Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Green peppers, Sunflower oil, Parsley, Onions, Lemons, Spring onions, Red chilli, Garlic, Stock Pot Vegetable (Celery), Basil, Ginger, Vegetable Bouillon Powder [Potato Starch, Salt, Maltodextrin, Sugar, Yeast Extract, Onion Powder, Carrots , Flavourings (contain Celery), Palm Fat, Celery Seeds, Garlic, Lovage Root, Turmeric , Pepper], Salt, Thyme, Rosemary, Black pepper
For allergens see ingredients in Bold