N. Africa / Regional 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, Smoked Paprika, Garlic, Paprika, Chili Pepper, Cumin, Salt - Kosher, Lemon Crystal, and Indo. Cinnamon
1/2 cup is about 2.24 oz