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.