This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results


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

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

Reviews / Comments

Not yet reviewed

Be the first to add a review