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Chimichurri is a hand-blended mixture of sea salt, parsley, garlic, onion, smoked paprika, oregano, cilantro, cumin, tomatillo powder, vinegar powder, black pepper, basil, bay leaves and citric acid.

Chimichurri is typically used to season grilled meat but makes a delightful dip or complement for vegetables. It is originally from Argentina but is also used in Uruguay, Southern Brazil, Bolivia, and in countries as far north as Nicaragua, Ecuador, Colombia and Mexico.