Zhoug (Zhug)

Origin: Yemen, widespread in Israeli cuisine. A raw, blitzed paste of fresh cilantro and/or parsley, hot green chilies, garlic, cumin, and cardamom, bound with olive oil. Brought to Israel by Yemenite Jewish immigrants and now a staple across the country’s food culture.

Flavor Profile: Herbaceous and sharply hot, with warm cumin-cardamom undertones distinguishing it from other green chili sauces.

Culinary Uses: Condiment for falafel, sabich, and shawarma; stirred into soups and hummus; used as a marinade for chicken and fish.

Regional Variations: Red zhoug (using red chilies) is milder and sweeter than the classic green version; Yemeni home recipes vary the cardamom-to-cumin ratio significantly.

Storage: Refrigerate; keeps 1–2 weeks. Freezes well in small portions.

Notes: Do not confuse with Moroccan chermoula (which is citrus-based rather than raw chili-forward) or with sahawiq (below), a related but tomato-based Yemeni condiment.