Harissa is a North African hot red sauce or paste whose main ingredients are chili peppers (often smoked or dried) and garlic. Though most closely associated with Tunisia and Algeria, it is a standard ingredient of North African cuisine. Harissa often contains seeds like coriander, caraway, or cumin, and usually olive oil. It may also contain tomatoes. It is used both as a condiment and as an ingredient in recipes. In Tunisia, harissa is served at virtually every meal as part of an appetizer.It is used as an ingredient in a meat (goat or lamb) or fish stew with vegetables, and as a flavoring for couscous. It is also used for lablabi, a popular chickpea soup usually eaten for breakfast.
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Originally from Tunisia, this hot sauce made with vegetables and chiles seasoned with coriander, caraway, and garlic, is now produced in France, to meet the demand first among the French repatriated from Algeria and later among the many immigrants from northern Africa who have settled there. Unlike other hot sauces, harissa, due to the particular balance of flavors, must be mixed with a moist dish, typically couscous, for the full effect.
According to Larousse Gastronomique, the French first discovered couscous in the reign of Charles X during the conquest of Algeria. Today, couscous is a mainstay in France’s ubiquitous Algerian, Moroccan, and Tunisian restaurants! Enjoy!
|Dimensions||7 × 6 × 6 in|
Rehydrated chili (52%) – Water – Modified Starch – Salt – Garlic – Coriander – Saraway – Citric Acid