Harissa is a spicy sauce which features in Tunisian, Libyan, and Algerian and other North African cuisines. It is generally made from a grind of chilli peppers, cumin, coriander, caraway seed, garlic, and olive oil, although there are many variants.
Freshly made harissa is generally spicier, as you can control the ingredients and use fresh chilli. Roasted chilli can give a smoky flavour.Used as a condiment, in a small dish on the table to accompany North African traditional meals, it is also a major ingredient in many soups, stews, and curries.
The spicy sauce may be used to rub meats before roasting or barbecuing, and is often paired with couscous since the starch of the couscous helps to cut the spice of the harissa.
When purchasing a packaged harissa, always check the expiration date, as it will get progressively less hot the older it is.
Harissa by Suzanne Quintner Fine Food has been chosen by Gordon Ramsay’s Maze restaurant in Melbourne for a soft shell crab recipe.
Suzanne Quintner’s website www.suzannequintnerfinefoods.com
Freshly made harissa is generally spicier, as you can control the ingredients and use fresh chilli. Roasted chilli can give a smoky flavour.Used as a condiment, in a small dish on the table to accompany North African traditional meals, it is also a major ingredient in many soups, stews, and curries.
The spicy sauce may be used to rub meats before roasting or barbecuing, and is often paired with couscous since the starch of the couscous helps to cut the spice of the harissa.
When purchasing a packaged harissa, always check the expiration date, as it will get progressively less hot the older it is.
Harissa by Suzanne Quintner Fine Food has been chosen by Gordon Ramsay’s Maze restaurant in Melbourne for a soft shell crab recipe.
Suzanne Quintner’s website www.suzannequintnerfinefoods.com
