the green blend

Green Blend combines dried ground coriander, parsley and garlic in one ready-to-use seasoning, it has the aroma of dried herbs, while garlic gives it a fuller savoury taste, and its fine texture helps it blend easily with oil, lemon juice, sauces, minced meat and vegetables.

• Preparing chermoula for sardines, white fish or shrimp with olive oil, lemon juice, cumin, paprika, chili and salt
• Seasoning minced beef or lamb for kefta tagine or grilled kefta
• Coating cubed meat with oil and the blend before grilling or slow cooking in a tagine
• Adding dried herb and garlic flavour to eggs, tomato sauces, potatoes, soups, rice and roasted vegetables

Mix the blend with olive oil and lemon juice to begin a chermoula, then add cumin, paprika, chili and salt to taste, stir it directly into minced meat when preparing kefta, combine it with oil before coating meat or vegetables, or sprinkle it into eggs, sauces, soups and rice during cooking.

By bringing coriander, parsley and garlic together in one finely ground blend, it removes the need to measure three separate seasonings, distributes quickly and evenly through liquids, sauces, meat and vegetables, and gives savoury dishes the aroma of dried herbs with the fuller taste of garlic.