Chermoula has been an integral part of the Moroccan kitchen since Arabs introduced spices on their great sweep across North Africa in the 7th century. This North African spice blend gives a spicy, rich herby flavour. Traditionally used to flavour fish, Chermoula is particularly suited to tuna, swordfish, salmon or monkfish, served with crushed black pepper, salt and fresh lemon. You will great success when using Chermoula with lamb, poultry, and fish, suited for grilled, barbecued or roasted meat.