Harissa Tradition is a flavored hot pepper paste that is very common in North African cuisine, but which is also increasingly used by the greatest chefs on the planet. The peppers are picked by hand, dried in the sun, smoked, crushed, seasoned and potted, all done by hand, in accordance with an ancestral tradition. Kémia’s harissa is therefore prepared with cayenne peppers, extra virgin olive oil, garlic, caraway, coriander and salt. With its little taste of smoke, this typically Tunisian condiment stands out.
Harissa is an essential ingredient in the preparation of authentic North African dishes like couscous and tagines. However, tasty without being extremely hot, it is also the perfect partner to give a little “kick” to less sophisticated dishes such as pizza, pasta, soups, sauces, stews, omelets, etc. Add it to your grill or chicken wing marinade, or toss it with mayo for an original and flavorful sauce to dip your fries in or to coat a burger or merguez sausage sandwich. Kémia suggestion: dilute a little harissa on a plate with a good olive oil, add a few drops of balsamic vinegar, capers, a few flakes of tuna and enjoy with pieces of toast. A simple treat that will transport you to distant lands, just through the taste buds!
INGREDIENTS: dried red pepper, garlic, caraway, cilantro, extra virgin olive oil, salt.
* All of our products are vegan, gluten, dairy and nut free.
