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.
Cassia sticks are closely related to cinnamon. The sticks have a reddish brown colour and a warm, mild and sweet flavour, though it is significantly stronger than cinnamon. It is widely used in the United States.
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.
Take your loose leaf chai with you. Just add your chai spice into the bag and pull the drawstring.
Recycleable muslin cloth bags are easy to fill with tea leaves herbs and spices, great for the environment and handy when no tea pot infuser is available.
Now you can take your real chai to the office or even to a cafe where you can order hot milk and infuse your own favorite chai spice blend.
Approximate size : 8cm by 10cm
USES: for tea, bouquet garni, and potpourri and herbal bath salts.
Sichuan Pepper is an oriental fruit grown on a small ash tree native to the Sichuan province of China. Even though it is called pepper, it is not a true pepper and is not related to black peppercorns, which are from India. The berries have a warm peppery fragrance, with citrus notes & a clean fresh aftertaste leaving a slightly numbing sensation on the tongue. It is the outer husk that has all the flavour, the internal hard black seed is edible but can add a bitter taste. It is a key ingredient in Chinese cuisine and used in some Asian recipes. It is used in our chilli sichuan salt and calamari salt and pepper blends.
Sesame Seeds White are tiny, flat oval seeds from the sesame plant whose pods pop open when it reaches maturity scattering the seeds, hence the term “Open Sesame”. The seeds can have different colours including white and black. Sesame Seeds White are hulled seeds, with an earthy, nutty flavour, soft texture, and aroma of lightly caramelized milk, vanilla, and honey. For this reason, they are better suited for sweeter recipes such as cakes and sesame bars and are the most popular used in cooking. White seeds are sprinkled on bread & biscuits. The ground form makes delightful sweet desserts including halva. They are popular due to its distinctive flavour especially in European, South Middle East and Asian cuisine, while sesame seeds Black are used in East Asian cuisines in both dishes and as a garnish. We also stock Sesame Seeds Black.