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 lablabi, 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.
We also have a good selection of other Curry Spices, created and small-batch blended from our own recipes. Because of the complexity of curries, we are especially pleased not just at the results, but also from the loyal following they have all found with our customers. Please try our Madras, Maharajah, Garam Masala, Colombo Powder, Tandoori, Red Thai Curry and Green Thai Curry Blends.
Ingredients: Paprika, Birdseye Chile, Coriander, Cumin, Cinnamon, Lemon, Caraway, Garlic.