Moroccan essential and a regular on restaurant menus. By itself, this blend makes a great rub or marinade, but when ground together with 2 cloves of garlic, 1 finely chopped onion, 2 tablespoons oil, 50ml lemon juice and some fresh herbs, (such as coriander and basil, or even mint), it becomes the traditional Chermoula paste and even more sublime. In its homeland it is customarily used with fish, but has been used with high acclaim on virtually all meats, vegetables, and could even be tried with tofu. It includes; paprika, cumin, chilli, pepper, cassia, turmeric, garlic, parsley and saffron.