Harissa
Tunisian Seasoning
Definition
Harissa is a typical North African—especially Tunisian—seasoning known as a fiery chili paste when mixed with oil. As a dry blend it offers concentrated flavor for everyday cooking.
Composition (Ingredients)
Chili, Cayenne pepper, Coriander, Cumin, Salt, Dried tomatoes, Garlic powder, Caraway, Mint.
Allergen Information
May contain traces of CELERY and MUSTARD.
Flavor Profile
Hot and aromatic with chili heat, warm coriander and cumin, savory garlic, and a subtle sweetness from dried tomatoes. Caraway adds a nutty-anise lift; mint brings a fresh, herbal finish.
Preparation (Paste Method)
Mix the dry seasoning with neutral oil (approx. 1:1 by volume) to form a paste. Optional: add a little water or lemon juice for brightness. Let rest 10–15 minutes before use.
Culinary Uses
- Soups and stews
- Couscous and rice dishes
- Tagines and braises
- Marinades for meat, poultry, or vegetables
- Dip bases with yogurt or tahini
Dosage & Tips
Start with 1/2–1 teaspoon per portion (paste or dry), then adjust. Bloom the dry blend briefly in oil to release aroma. Balance heat with acidity (lemon) or creaminess (yogurt).
Storage
Keep the dry blend in an airtight container away from light and moisture. For paste, store refrigerated in a clean jar under a thin layer of oil and use within a few weeks.
FAQ
Is Harissa always a paste?
No—this is a dry seasoning that becomes a paste when mixed with oil.
How hot is it?
Moderately to very hot depending on the amount used and the chili content of the blend.
Can I use it with fish?
Yes—rub onto fish or stir a small amount of paste into seafood stews for depth and gentle heat.
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