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Sauces and Condiments


Glenn Koenig / Los Angeles Times

Bold Cajun blends, Chinese five-spice powder, Caribbean jerk, garam masala from India, Middle Eastern baharat, Thai green curry paste -- each of these blends of spices and herbs has its origins as a cornerstone of a regional cuisine. Traditionally developed ... Read more

Total time: 20 minutes | Makes scant 1 cup
  • 4 garlic cloves, minced
  • 1 tablespoon minced ginger
  • 1/2 cup chopped parsley
  • 1/3 cup chopped cilantro
  • Zest and juice of 1 lemon
  • 2 teaspoons sweet Spanish paprika
  • Pinch cayenne powder
  • 2 teaspoons ground cumin
  • 1 dried bay leaf, crumbled
  • Pinch saffron
  • 1/2 cup olive oil
  • 1/4 teaspoon salt

Step 1Using a mortar and pestle, or in the bowl of a food processor, grind the garlic and ginger to a paste. Add the chopped parsley, cilantro and lemon zest and coarsely mash. Stir in the lemon juice. Stir in the paprika, cayenne, cumin, bay leaf and saffron and grind to incorporate.

Step 2Slowly pour in the olive oil while blending to form an emulsion, then stir in the salt. Adjust the seasoning as necessary, then cover and refrigerate at least 1 day before using.

Note: Store the charmoula for up to 1 week, refrigerated, in an airtight jar or plastic bag.


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