What is the Harissa spice blend?
The harissa spice blend is a seasoning paste known from the Maghreb. This aromatic and spicy paste is made from fresh chilies, coriander, cumin, salt, garlic, and salt.
North African cuisine as fiery as Harissa
Africa the land of pungent flavors, especially in North Africa people love to eat very spicy. That's from where Harissa comes. It is a typical North African spice paste that is on the table with every meal.
In countries like Algeria, Morocco, or Tunisia, you can season all your dishes with it. It is the universal spice of North African cuisine. Whether for soups, kebabs, bread, or couscous, Harissa is one of them.
However, the original Harissa paste is so spicy that it hurts. Of course, we cannot do that; we are not used to this sharpness. So we feel it over. Our Harissa mixture is spicy, but if it gets too lax for you after you get used to it, add a little more chili, just the way you like it, and how your receptors tolerate it.
How do I make a Harissa paste from the Harissa spice?
It's easy. Mix our spice preparation with olive oil, and you have the typical delicate Harisa paste in no time. This seasoning gives your dishes a pleasant, warm sharpness usual of the North African cuisine from 1001 nights. We mix them from chili, cayenne pepper, coriander, cumin, salt, sun-dried tomatoes, garlic, caraway, and refreshing mint.
Harissa spice flavors North African dishes like couscous, but we are also becoming increasingly interested in international cuisine. It even refines soups, bread, tagines, meat, vegetables, and any rice dishes.
Ingredients: chili, cayenne pepper, coriander, cumin, salt, sun-dried tomatoes, garlic, caraway seeds, mint
Allergens: May contain traces of celery and mustard
Recipe for a Harissa paste
Would you like to make a Harissa paste from fresh ingredients? Here is a recipe
- Ten chili pods
- Four cloves of garlic
- 1/2 red bell pepper
- Two dried tomatoes in oil
- 1 tsp cumin
- 1 tsp coriander
- 10 tbsp olive oil
If you like it very hot, you can soak the whole chili in the water for 45 minutes. Otherwise, cut them in half and remove the cores and the partitions that contain the sharpener capsaicin before soaking them.
Peel the peppers after roasting them under the grill for about 8 minutes until their skin is bubbly. Then cut them into small cubes and
grind the spices in a coffee grinder. Place all the ingredients together and puree them with a blender.
Put your Harissa paste in a glass and cover it with oil.