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.