North African Harissa – Hot – 35g

$3.45

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Weight
35G

Product description

Tunisian Harissa is an integral ingredient in North African cuisine. It has an orangey-red and vibrant colour and scent. It is made from chillies, garlic, and various other spices and is characterized by its grainy consistency and tangy, slightly smokey flavour. It is often used as a paste or condiment by mixing a little olive oil and a dash of lemon juice.

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Flavour Notes:

North African Harissa has a peppery, smoky flavour with a slightly warm and fruity hint. Our Harissa blend is a hot variety, so perfect for adding a bite to a range of dishes like soups, grilled meats, curries or tagines.

Culinary Notes:

This bespoke spice blend is typical of the Tunisian style that is medium to hot. Harissa dishes are generally savoury, slightly sweet and tangy with medium heat, and sometimes slightly smokey. Add a little cayenne pepper to turn up the heat or add a little brown sugar to tone down the heat.Health Benefits:

Ingredients:

Cumin, paprika, oregano, chilli, Australian sea salt (14.5%), garlic, caraway, mint, onion

country of origin:

Tunisia

Other names or spelling:

Tunisian chili paste, harissa mix, harissa, harissa sauce

How to use

  • Use 1 tbsp of spice to 500g of protein
  • Best added at the beginning of cooking to release the volatile oils in the spices to enjoy the full flavor
  • To enrich the flavor of your dish, add tomatoes and roasted red bell peppers.
  • Classic harissa paste is made by blending the harissa powder with a splash of hot water, chopped garlic, lemon juice, and olive oil. This can be used as a table condiment or a rub for meats, including chicken and fish, as well as for eggplant.
  • Mix with olive oil to form a smooth paste to drizzle into soups, stews, or rice dishes.
  • Use to flavor couscous dishes
  • Blend it into hummus to create a fresh and spicy flavored dip
  • Combine yogurt and harissa to create a spicy dip or condiment
  • Sprinkle Harissa on lamb, beef, fish, or chicken as a dry marinade/seasoning before roasting or grilling.
  • Traditionally, brown sugar can be added to help in the caramelization of the spices. To sweeten it up or if the spice is too hot please add 1/4 – 1/2 teaspoon of brown sugar, to 1 tablespoon of the spice blend
  • Alternatively, for mild heat reduce the amount of spice to 2/3 of the recipe recommendation amount

The Spice People FAQs

Harissa Hot spice is known for its heat, but the level of spiciness can vary depending on the type and amount of chili peppers used in the blend. It’s generally considered to be quite spicy, so it’s recommended to use it cautiously, especially for those with a lower tolerance for heat.

Yes, you can adjust the spiciness of dishes made with Harissa Hot spice by varying the amount of spice blend you use. If you prefer milder heat, you can use less of the spice blend or mix it with other ingredients like yoghurt or coconut milk to temper the heat.

To preserve its flavour and potency, it’s best to store Harissa Hot spice in an airtight container in a cool, dry place away from direct sunlight. Proper storage can help extend the shelf life of the spice blend.

Yes, Harissa Hot spice is typically suitable for vegetarians and vegans since it’s made from plant-based ingredients like spices and herbs. However, it’s always a good idea to check the label or contact the manufacturer to confirm.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Copyright © 2023 The Spice People. All Rights Reserved.

Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

Spiceology

Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.