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A hot paste of chilis, mixed with pimento purée and spices (including coriander and caraway, used as a flavouring in North Africa and the Middle East. It can also be used when making rouille for Mediterranean Fish Soup. Most supermarkets now stock it, either in a tube or jar (in a similar fashion to tomato purée), and keeps well in the fridge once opened. See "Mediterranean Fish Soup"; "Rouille" & our Recipe Section
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