Piment d'Espelette (Ground) Soup Chermoula has been an integral

Chermoula has been an integral part of the Moroccan kitchen since Arabs introduced spices on their great sweep across North Africa in the 7th century

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Piment d'Espelette (Ground) Soup Chermoula has been an integralSo celebrated is Piment d'Espelette that the French government granted it an appellation d'origine contrle, meaning that to carry its name, this particular paprika must be grown within one of ten listed villages and left to sun dry for at least 15 days. It is mildly hot and ground more coarsely than other paprikas, with a sweet flavour and beautiful aroma.