Marrakesh Express - This Chermoula is hand-blended from smoked, sweet local (ca) paprika, black pepper, garlic, spearmint, cayenne, ajwain, coriander, onion, lemon peel, sea salt and cilantro.

Okay, 1st question...always. What the freak is AJWAIN?? ...(here ya go): very pungent- the scent is like a combination of caraway, fennel and oregano. The flavor is very strong to and tastes like a mixture of celery seed, mint, oregano and thyme with a pleasant bitterness. Awesomeness..... Our Marrakesh Express ('pesto-ish') Seasoning  can be used both as a marinade and a sauce. We make 'wet' version with a little olive oil and a squeeze of half of an orange. Some call Chermoula a "Moroccan pesto". Mostly used on fish, it is great as a wet rub on poultry. There are two ways Chermoula is typically used - cooked or raw. The raw version is usually made with fresh herbs, blended and used as a sort of a Moroccan chimichurri as a topping or to garnish a dish.