
Fish needs spices that elevate without crushing it. This blend — coriander, cumin, garlic and paprika woken by lemon — brings the right freshness and relief to a baked sea bass, grilled sardines or a seafood tagine. In a short marinade or dusted just before cooking, it perfumes the flesh without masking it. The coastal families’ reflex, now ready to use. Hand-measured in Morocco, ONSSA-approved.
In a short marinade or dusted just before cooking.
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Sign inAromatic profile : a fragrant, balanced profile. Dosage: 1 tsp per 4 servings, adjust to taste. Storage: away from light and moisture.
Hand-measured in Morocco, with no preservatives or colourings.
Chef-signedThe spices for baked fish
« Marinate 30 min with a squeeze of lemon before baking. »