Harissa:ReginaSpices’ interpretation of the spicy North African condiment.
Native to Libya, Tunisia, Algeria and Morocco Harissa is a paste of chili, garlic, olive oil, caraway, coriander, cumin and sometimes mint and other aromatics. It is delicious!
Most of us in the U.S. are familiar with its use as a tangine condiment (tangine is a North African/Moroccan stew)—but that is really too limiting, and according an NPR article in North Africa it’s used in away similar to our use of ketchup.
When I started thinking about doing a fall line called International Fire I was hesitant to do a dry version of a paste—but then I started playing around and was hooked on the clean but intense and full bodied flavor of a dry-rub version of Harissa. I’ve created a lovely blend (if I do say so myself!) of Cayenne Chili, Chili de Arbol, and Aleppo Pepper for the base of RS’s Harissa. I think both Cayenne and Chili de Arbol are super tangy chilis and they play off and are mellowed by the soft, medium tang of Aleppo beautifully. This fiery, tangy chili blend gets some high notes from the caraway and coriander leaving the cumin and garlic to keep the blend earth bound! I absolutely love the caraway in this Harissa—it’s totally not obvious but broadens and heightens the blend’s ability to marry exceptionally well with meats like pork and lamb.
ReginaSpice chooses the best quality
ingredients available. Below please find a list of ingredients for Harissa:
Chili de Arbol
ReginaSpice shares a commercial kitchen space
with other entrepreneurs and while every precaution is made to ensure
that cross contamination does not occur, please be advised that common
allergens are processed on site. Including: peanut, dairy, soy, wheat,
Fantastic Marinade for Chicken or Lamb:
For every ¼ Cup of Yogurt add 1 Tbl ReginaSpices Harissa-- Cover meat and let it marinade for at least a couple of hours.
I absolutely love to grill with this marinade but, baking/broiling would be great as well.