Chef-signedFor a perfect grill
The spices for perfect grills
« Rub the spices onto the meat 1h before the coals. »
- Mélange Grillades 40g · 50 g sachet12 MAD
- Cumin Moulu 125g · 125g28 MAD
- ROMARIN (إكليل الجبل) · 5020 MAD
For every dish, the right spice trio — gathered and ready to cook, in one click.
Chef-signedThe spices for perfect grills
« Rub the spices onto the meat 1h before the coals. »
Chef-signedThe spices for kefta
« Knead the spices into the meat with grated onion. »
Chef-signedThe spices for couscous
« Add the spices from the start into the broth. »
Chef-signedThe spices for the grand feast tagine
« A pinch of ras el hanout at the end for depth. »
Chef-signedThe spices for sweet-savoury tagine
Chef-signedThe spices for roast chicken
« Slide the spices under the skin to flavour the flesh. »
Chef-signedThe spices for chicken with lemon & olives
Chef-signedThe spices for baked fish
« Marinate 30 min with a squeeze of lemon before baking. »
Chef-signedThe spices for meat tagine
Chef-signedThe spices for tkalya
Chef-signedThe spices for pastilla
Chef-signedThe spices for homemade shawarma
Chef-signedThe spices for an Indian curry
« Fry the curry 30s in hot oil to open the aromas. »
Chef-signedThe spices for chicken tikka
« Marinate in yoghurt at least 2h before cooking. »
Chef-signedThe spices for your tacos
« Sprinkle on the meat while cooking with a little water. »
Chef-signedThe spices for Tex-Mex
Chef-signedThe spices for pizza & pasta
« Add the herbs out of the oven to keep their aroma. »
Chef-signedThe spices for paella
Chef-signedThe spices for kabsa
Every dish has its spices. For tagine, a base of ginger, turmeric and cumin; for grills, paprika and cumin lifted with rosemary; for couscous, ras el hanout and turmeric. Our trios gather the Pepironi blends that belong together, hand-measured in Morocco.
No more searching: choose your dish, add the trio, and get the right spices delivered. From feast tagine to Indian curry, tacos and paella, every trio is made of real products, nothing invented.