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.
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.
Tunisia, North Africa.
Cumin, paprika, oregano, chilli, Australian sea salt (14.5%), garlic, caraway, mint, onion
Other names or spelling:
Tunisian chili paste, harissa mix, harissa, harissa sauce
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
Click below or scan the QR code on the back of your product packet to find recipes and how-to-use instructions
English Lavender is a member of the mint family. It has a floral sweet and slightly citrus flavour. Dried lavender buds are used to add colour and flavour to many savoury and sweet dishes. It is used in baked goods or as a garnish. Also, it is a key ingredient in our Herbs de Provence blend.
Lemongrass is a naturally-growing herb native to Southeast Asia and the Indian subcontinent. It has a citrusy, herby aroma and a zesty, lemony flavour. Used to flavour curries, stirfries, desserts, cocktails, and tea, this pungent, tangy herb has a flavour and aroma similar to citronella.
This is 100% Australian-grown Lemongrass that’s harvested at its peak readiness, dried, and gently crushed for culinary use.
We believe a great tasting; healthy chai should be natural. There is no need for additives or sugar or anything else. Our spices are freshly cracked and use ayurvedic wisdom to create a brew overflowing with flavour. The mixture of chai herbs and spices gives a great aromatic taste and warm flavour. It tastes great with any milk, and if you prefer it sweeter, simply add a little honey.
The People’s Chai partners with kiva.org to help farmers in developing countries.
there are 2 sizes available
150g pack of The People’s Chai- Makes 15 cups in total.
1kg cafe bulk pack of The People’s Chai-Makes 95 cups in total
The Mexican Habanero Chilli is the hottest variety of chilli from Mexico. They are an integral component in Yucatecan Mexican cuisine. With their fruity & floral aroma, it is a popular choice for adding a spicy citrusy kick to any dish. Dried Habanero Chilli is the perfect addition to any Mexican dish. For optimum results and flavour, re-hydrate the chilli in boiling water for 20 minutes before use.
Spanish paprika sweet is made from ground red pepper has a rich red colour while retaining a mild flavour which complements most savoury dishes. Due to its vibrant colour and full-bodied flavour it is used in many European and Indian dishes. It gives a subtle caramelised sweet warmth to dishes and it is a core ingredient in our North Africa Chermula.
Black Pepper is picked from the flowering vine of the peppercorn plant and is the most pungent and flavoursome variety of Pepper. Black peppercorns are picked green and then dried to 12% moisture content. When ground, its grey in colour as the seed inside is white. It has a woody flavour with a spicy heat and it is used in all cultures and types of cuisine especially in Moroccan and Middle East cooking. Pepper is used in all cultures and all types of cuisine. Also, it is known for improving digestion.