Harissa, Coarse

It is impossible to imagine the cuisine of Morocco, Libya and Algeria without the spice mixture »Harissa«, and in its country of origin, Tunisia, Harissa is even considered a kind of national spice. Here, the fiery hot spice in paste form is a popular breakfast spread! We recommend using the hearty blend - which is traditionally composed of the basic ingredients chilli, cumin, coriander, garlic and salt, but has been skilfully rounded off by the Rosenheim spice specialists with tomato flakes, cumin and mint - with lamb, beef, chicken, couscous, falafel, tajines, and oven vegetables such as cauliflower, but also with rice and pasta dishes, soups and sauces. Harissa delights with hot and spicy, fresh and slightly earthy notes and has a good fruity tensioned palate.
Expert tip: The spice mix can also be used to make the Harissa paste that is so popular in the Maghreb. Just mix the spice with olive oil in equal parts and season with a little tomato paste as needed.