Harissa

Gewürzhaus

The key to creating a fiery harissa paste at home.

(37)

$14.50

Size

50g Jar

50g Refill

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Add punchy heat to a range of dishes including couscous, grilled meats and stews.
To make a harissa paste, combine equal parts spice with boiling water. Steep for 5 min, then slowly stir through extra virgin olive oil until it is a paste consistency. For rose harissa, add 2 tsp of Rose Petal Powder at the start.
Use the paste to marinate chicken, stir through soups and stews, fold into yoghurt for a dip, or spoon over kebabs and wraps.

Hot, hot, hot! But oh, so delicious. Harissa is consumed in its native Tunisia as an accompaniment to couscous, grilled meats and slow-cooked stews. It is a versatile chilli blend that can be used in many ways. This spicy seasoning can be stirred into soups and stews, used as a dry rub, mixed with plain yoghurt to marinate chicken or as a dip, or combined with diced tomatoes to spoon onto kebabs and wraps.

Flavour Notes: Punchy, fiery, smoky, fragrant

Cuisine: Tunisian

Heat Level: 4/5

Chilli (Kashmiri, crushed), Coriander seed, red capsicum, Australian sea salt, cumin, cayenne, garlic, caraway seed, mint.

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