Harissa Spice

Description

Harissa Spice

Harissa Spice or Harissa Paste is considered Tunisia’s “National Condiment”.  It is a main ingredient in North African cuisine, especially in Algeria, Libya and Tunisia. Blended from hot chile peppers along with other spices, Harissa Spice is used as an ingredient in a meat or fish stew with vegetables, and as a flavoring for couscous. It is also used for lablani, a chickpea soup usually eaten for breakfast Used as a topping condiment, you find it served on the side much as we serve ketchup and other hot sauces.

In Europe it’s a breakfast spread on rolls or tartines. In the US Harissa is also used in place of salsas, and as an ingredient with tomato sauces when used in Italian dishes and as a sandwiches topping. It also provides a spicy, and complex flavor when used as a rub for streak, chicken or fish.  And it’s Salt Free so if you’re on a restricted diet, you have a full flavor spice, without the salt.

To make Harissa Paste, add equal portions of the Harissa powder, warm water and olive oil. Mix until you get a good consistency. Adjust the water and oil if you need thicker or thinner. You can let the paste sit in your refrigerator overnight to let the flavors even further develop. Harissa paste will last for weeks in the refrigerator. You can add crushed tomatoes to moderate the heat and make another version of this wonderful condiment.

If you enjoy North African, Moroccan and Middle East blends, besides Harissa Spice, you should also try our Ethiopian Berbere Spice, and Za’atar blends.

Please try our Vadouvan Curry, Madras Curry, Maharajah Curry, Garam Masala, Tandoori Spice, Red Thai Curry Thai Coconut Green Curry, and Japanese Curry Blends.  We also have a selection of North African, Moroccan and Middle Eastern blends such as our own Ethiopian Berbere Spice, Lebanese Za-atar, and Harissa blends.

We have a great Tunisian Harissa Chicken Recipe which highlights the complex flavor of the Harissa Spice.  Click the link HERE and check it out.

Ingredients: Paprika, Birdseye Chile, Coriander, Cumin, Cinnamon, Lemon,  Caraway, Garlic.