A staple ingredient in North African cuisine, particularly in Algeria, Libiya and Tunisia, Harissa has also been steadily gaining in popularity in other Arab countries - most notably Egypt, Morocco and Turkey. In these North African regions it is used as a table condiment much like we would use ketchup, salsa or Tabasco. Here in the US if you are familiar with Harissa you’ve probably seen it sold in a tube or a jar already mixed.
We prefer to start with this spice blend and add a dash or two of hot water to create a paste then mix in some top grade olive oil to create your own delicious Harissa “sauce”. It's certainly good to go at this stage but for maximum flavor we prefer to our Harissa the day before we want it as this allows the flavors to fuse and deepen. This creates a sauce that has some delicious heat but also some tremendous complexity. Harissa will last for weeks in the refrigerator.
We like to use our Harissa “sauce” in couscous, eggs, pasta, soups, stews and tagines.
This salt free seasoning is hand blended from paprika, Guajillo chile powder, coriander, cumin, cinnamon, garlic, lemon, Bird's Eye chile powder and caraway.