{"product_id":"harissa-3","title":"Harissa","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHarissa, a fiery-aromatic spice blend from Tunisia\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eHarissa is the fiery soul of North African cooking, a spice with a clear heat, smoky depth and sun-warm character from the Maghreb. We compose it in our workshop in Klingenberg am Main from roasted chilies, caraway, cumin, coriander, garlic, salt and Mediterranean spices. The character: honestly hot without burning, with an aromatic caraway depth and a fruit note from the paprika.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eHarissa is the Tunisian all-rounder: for merguez sausages, minced lamb, couscous, tagine and stews. Also in rice dishes, roasted root vegetables, falafel marinades and hot sauces. As a scattering spice to cook along or stirred with olive oil into a quick harissa paste for marinades, dips and kebab sauces.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e harissa is noticeably hotter than most spice blends. Feel your way in carefully – a level teaspoon per person when cooking is usually enough. Better to scatter more at the table.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: quick harissa paste in 5 minutes\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe base for marinades, dips and hot bowls.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e3 tbsp harissa spice\u003c\/li\u003e\n\u003cli\u003e4 tbsp good olive oil\u003c\/li\u003e\n\u003cli\u003e1 tbsp tomato paste\u003c\/li\u003e\n\u003cli\u003e2 cloves of garlic, finely grated\u003c\/li\u003e\n\u003cli\u003eJuice of half a lemon\u003c\/li\u003e\n\u003cli\u003e1 tsp \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Stir all ingredients into a thick paste in a small bowl. Let it steep in the fridge for 30 minutes so the spice swells. Keeps in the fridge for up to two weeks, as long as the surface is always covered with olive oil.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUsing the paste:\u003c\/strong\u003e As a marinade for lamb, chicken or prawns, as a dip with pita bread, as a seasoning in tomato sauces, or a tablespoon in hummus for the hot variant.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eA Tunisian spice blend with chili, caraway and coriander\u003c\/li\u003e\n\u003cli\u003eA powerful heat with caraway-warm depth\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile as a scattering spice and a base for home-made harissa paste\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eClassic North African companions are our \u003ca href=\"\/en\/products\/zatar-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eZa'atar\u003c\/strong\u003e\u003c\/a\u003e for bread and hummus and our \u003ca href=\"\/en\/products\/ducca-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDucca\u003c\/strong\u003e\u003c\/a\u003e as a nutty sesame seasoning. For sweet-fruity accents, our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e fits well. If you like it even hotter, add our \u003ca href=\"\/en\/products\/cajun-spice-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCajun Spice\u003c\/strong\u003e\u003c\/a\u003e. You'll find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is harissa?\u003c\/strong\u003e\u003cbr\u003e\nNoticeably hot, but not burning. The heat comes above all from roasted chilies and develops further during cooking. If you can't take much heat, dose sparingly and add cream or yoghurt.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat can I use harissa for?\u003c\/strong\u003e\u003cbr\u003e\nFor couscous, tagine, minced-lamb balls, merguez sausages, hot tomato sauces, bowls, falafel, yoghurt dips and as a marinade for poultry and lamb. Also very aromatic in braises and stews.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat's the difference from sambal oelek?\u003c\/strong\u003e\u003cbr\u003e\nSambal oelek is an Indonesian chili paste with only chili, salt and vinegar. Harissa is a Tunisian spice blend with additional caraway, coriander, garlic and pepper. Sambal is purist-hot, harissa aromatic-multilayered with depth.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow do I turn the scattering spice into a harissa paste?\u003c\/strong\u003e\u003cbr\u003e\nStir 3 tbsp harissa spice with 4 tbsp olive oil, 1 tbsp tomato paste and garlic. Let it swell for 30 minutes. Keeps in the fridge for two weeks if covered with olive oil.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is harissa?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Noticeably hot, but not burning. The heat comes above all from roasted chilies and develops further during cooking. If you can't take much heat, dose sparingly and add cream or yoghurt.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use harissa for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For couscous, tagine, minced-lamb balls, merguez sausages, hot tomato sauces, bowls, falafel, yoghurt dips and as a marinade for poultry and lamb. Also very aromatic in braises and stews.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What's the difference from sambal oelek?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Sambal oelek is an Indonesian chili paste with only chili, salt and vinegar. Harissa is a Tunisian spice blend with additional caraway, coriander, garlic and pepper. Sambal is purist-hot, harissa aromatic-multilayered with depth.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I turn the scattering spice into a harissa paste?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Stir 3 tbsp harissa spice with 4 tbsp olive oil, 1 tbsp tomato paste and garlic. Let it swell for 30 minutes. Keeps in the fridge for two weeks if covered with olive oil.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564964155658,"sku":"31311","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/harissa_9a216efd-8d40-41fd-9d54-1be849133f7a-477915.jpg?v=1738084186","url":"https:\/\/altesgewuerzamt.live\/en\/products\/harissa-3","provider":"www.altesgewuerzamt.live","version":"1.0","type":"link"}