N. Africa / House Blend
Harissa is popular throughout North Africa and is used liberally in their cuisine. The blend is robust with rich flavors, a hint of citrus and chile heat. The heat level of Harissa blends varies depending on who is doing the mixing- ours is right in the middle of the road.
Harissa can easily be made into a paste by whisking the spices with hot water, olive oil and a squeeze of lemon. This makes an all purpose condiment, that graces the regional table as a bottle of Tabasco might in this country. Harissa is delicious with grilled chicken or lamb. A staff favorite at the spice shop we use it in everything from beef chili to vegetable barley stew. Learn how to make the blend and use it in a range of recipes with World Spice at Home.
Guajillo, Caraway, Euro. Coriander, Garlic, Smoked Paprika, Paprika, Japones, Diced, Cumin, Kosher Salt, Lemon Crystal, and Indo. Cinnamon
Try with Harissa Grilled Chicken Wings, Voodoo Pimento Cheese Ball, Cuban Black Bean Burger, Shawarma Mustard & Harissa Ketchup, Nigella Wheat - Free Thins, Sheet Pan Rose Harissa Shrimp, Rose Harissa Paste, Crunchy Harissa Lemon Pickled Vegetables, Harissa Spiced Carrots, Spiced Fig Salad, Game Day Brisket Sliders, Toasting Spices, Harissa and Vegetable Couscous, Pasilla Oaxaca Vegetable Soup, Fried Potatoes with Harissa Tehina, and Harissa Spiced Pecans
1/2 cup is about 2.24 oz