Tradition Harissa is a flavored hot pepper paste very present 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, respecting an ancestral tradition. Harissa from Kémia is therefore prepared with cayenne peppers, garlic, caraway, coriander and salt. With its little smoke taste, this typically Tunisian condiment stands out.
Harissa is an essential ingredient for the preparation of authentic North African dishes such as couscous and tagines. However, tasty without being extremely spicy, it is also a perfect accomplice to give a little “kick” to less sophisticated dishes such as pizza, pasta, soups, sauces, stews, omelettes, etc. Add it to your marinade of grilled meats or chicken wings, or mix it with mayo for an original and tasty sauce to dip your fries in or to line a burger or a merguez sausage sandwich. Suggestion Kémia: mix a little harissa on a plate with a good olive oil, add a few drops of balsamic vinegar, capers, a few tuna flakes and taste with pieces of toast.
INGREDIENTS: dried red pepper, garlic, caraway, coriander, sunflower oil, salt.
* All our products are vegan, gluten-free, dairy-free and nut-free.
