Origin and description
“ A DIFFERENT HARISSA – INSPIRED BY OLD NATIVE MOROCCAN CUISINE ”.
Harissa originates in North Africa, where chilies and spices blend to give even simple bread a fiery kick. This spicy and hot mixture lends every dish the unmistakable flavor of vibrant North African markets. In its homeland, harissa is used as a paste, mixed with olive oil and often even more garlic, to transform couscous, tagine, or grilled meat from mild to unforgettable.
Taste and aroma
Sharp, smoky, hot, spicy, deep, earthy, fresh, slightly lemony, bittersweet, spirited.
Application
Mix a spoonful of this harissa blend with a little olive oil and crushed garlic to create a paste that transforms couscous, tagine, or even vegetables into a fiery delight. Coated with this paste before grilling, fish or meat will have a distinctive heat that will almost make you feel sand beneath your feet. Always remember: you control how much heat your food can handle, so use it sparingly.
Interesting facts
Harissa is considered a national spice in many North African countries and is as ubiquitous on the table as salt and pepper are in other cultures. The blend has countless regional variations – sometimes with rose petals, sometimes with dried tomatoes, or even with olives. It reflects the culinary diversity of the Maghreb and transforms simple dishes into aromatic highlights.
Ingredients
Chili, garlic, cumin, caraway, mint, coriander seeds, coriander leaves.
