To Market: Share the Chermoula
BY KATY KELLEHER / PHOTOS BY MICHAEL PIAZZA
Wozz! Kitchen Creations
Bethlehem, New Hampshire
North American diners may not be familiar with chermoula sauce, but it’s a common flavor combination in Australia, where Wozz! Kitchen Creations founder Warrick Dowsett grew up. The sauce, he explains, is a “super spice blend” used in many Indian and Moroccan dishes. Sprinkle it on top of salad, seafood or meat to add an instant dose of visual (thanks to the saffron) and culinary (thanks to the citrus) brightness to your plate.
“When we first started making it, people in America didn’t know what it was at all, but when we explained it to them, they would just light up,” Dowsett says. “Traditionally, it’s a seafood marinade but I love it on couscous, lentils, chickpeas, hummus or fatty meats like lamb and goat. It cuts right through the fattiness—I think it’s a great go-to.”
Dowsett’s chermoula differs slightly from the ones he grew up with—it’s a little sweeter and it is more of a dressing than a spice paste—but he’s kept all the flavor notes intact. Citrus, saffron, lemon and cilantro are all easily detectable. Observant tasters will also notice cumin, paprika, garlic and coriander shining through the light, multipurpose sauce and marinade.
As the weather cools down, try it on butternut squash (which, as it turns out, is an extremely popular food in Australia). “Often, when I’m going into a stodgy winter, I’ll have chermoula-roasted vegetable salad on spinach,” Dowsett says. “It’s absolutely awesome.”