Africa is the land of pungent aromas, especially in North Africa, people love to eat very spicy. That's where Harissa comes from. It is a typical North African - Tunisian spice paste, which is on the table with every meal. Everything is spiced up with her. Whether it's soups, kebabs, bread or couscous. Harissa is one of them. The original Harissa paste, however, is so hot that it hurts. Of course we can not do that, we are just not used to this sharpness. So we touch her. Our Harissa mix is spicy, but if they get used to it, they'll add a little more chili. Just as they like it and how their receptors tolerate it.
Our spice preparation mixed with oil results in the turn of the typically delicate harissa paste. This gives your food a wonderful, warm piquancy typical of the North African Cuisine of 1001 Nights. We mix them with chili, cayenne pepper, coriander, cumin, salt, dried tomatoes, garlic, cumin and refreshing mint.
Culinary use of Harissa
Harissa refines soups, bread, couscous, tagines, meat, vegetables and any kind of rice dishes.
Composition:Chili, cayenne pepper, coriander, cumin, salt, dried tomatoes, garlic, cumin, mint
Allergens: May contain traces of celery and mustard
You want to make a Harissa paste from fresh ingredients? Here is a recipe.
- 10 chili pods
- 4 Garlic cloves
- 1/2 red pepper pod
- 2 dried tomatoes pickled in oil
- 1 tsp cumin
- 1 tb of coriander
- 10 tbsp olive oil
If you like it very spicy you can soak the whole chilli in water for 45 minutes. Otherwise, halve them and remove the pits and vaginal walls that contain the pungent capsaicin before soaking them. Peel the peppers after they have been roasted under the grill for about 8 minutes and make your skin blister. Then they cut them into small cubes.
Grind the spices in a coffee grinder and put all the ingredients in a container and purée them with a blender.
Fill your Harissa Paste into a glass. Cover with oil before screwing.