This harissa from the Maghreb is a magnificent blend of spices that will transport you to the oriental regions. Discover a blend of spices of character, ideal for your traditional preparations of the Maghreb and the Middle East
Cooking association : Couscous, tagines, fried vegetables, rice, mayonnaise, meat and fish.
Packaging : Resealable bag - conservation of aromas.
Composition : hot pepper, salt, ground garlic, caraway, coriander.
"This harissa from the Maghreb goes well with most oriental recipes! A delicacy high in color and taste."
Warning: Last items in stock!
Harissa is a spicy recipe from the Maghreb. The word harissa comes from the Arabic verb "harasa" which means "to crush", "crush" or "crush". Called the "red gold of Tunisia", it is a red pepper puree enriched with condiments and spices.
Harissa is widely used in North African countries for making sauce dishes and seasoning all types of food. The preparation of this chilli paste knows variations in the dosages and ingredients used according to the countries and regions of North Africa where it is elaborated.
In the original recipe, the chilies are pureed to a paste. I wanted to offer you a ready-to-use preparation that is easy to keep. That's why I chose to make a mixture based on dry spices to facilitate your daily use. I have kept the main recipe for Harissa based on :
To spice up your dishes with a taste really specific to North African countries, it is this blend that should be added to your cooking!
Is it very spicy? This is a question I regularly hear when I talk about my Maghreb Harissa spice blend. Generally speaking, the strength of the chilli pepper is variable and is measured with the Scoville scale, which ranges from 0 (which corresponds to the pepper) to 16,000,000 (for the hottest chilli pepper in the world!).
Harissa is usually between 40,000 and 50,000 on this scale. It is therefore a rather moderately pungent preparation. However, care should be taken! The palates most accustomed to chilli seasoning will appreciate the strength of this Harissa blend. If you are not used to eating spicy food, you will have to adjust the dose to the minimum to preserve the pleasure of the aromas without burning your mouth!
Harissa is a Tunisian recipe that has spread to all the Maghreb countries and is used in some Black African countries. Thanks to the migration of populations, it has spread and is used in all countries of the world.
A legend tells that pirates looted a caravel of Christopher Columbus from the New World. A woman named Harissa discovered an elongated pepper among the booty. Much more powerful than the coveted pepper, Harissa created a chilli purée with oil, salt and garlic.
In addition to spicing up your dishes, chilli pepper is known for :
The blend of powdered Maghreb Harissa spices reduces the pungency while bringing aromatic notes and flavours to travel across the Sahel from your plate.
All you need to do is sprinkle half a teaspoon to a teaspoon of this blend of spices from the Maghreb to flavor and give a little more heat to your preparations.
If you wish to obtain a puree such as the original version of the harissa in its fresh version, all you have to do is add oil (ideally olive oil) in a quantity equivalent to the powder used. Harissa can be used in your dishes in sauce, at the beginning or end of cooking.
If it is more particularly known to accompany couscous and tagine, you can use it to bring a spicy touch to all your meats, fish, shellfish and vegetables.
Depending on your taste for spicy food, you can use very little preparation when cooking. On your table, you can leave the spice mixture Harissa du Maghreb in a saucer. Each person can then season his or her plate according to his or her liking.
An ideal tomato sauce to accompany your starchy foods. Don't hesitate to multiply the quantities to freeze this delicious sauce to always be one step ahead.
Wash, peel and cut 8 to 10 tomatoes into small pieces. Thinly slice 1 onion or 2 shallots. Wash and chop parsley and basil into small pieces. Sear everything in a saucepan with very hot olive oil. Add 1 to 2 teaspoons of David Vanilla Harissa du Maghreb spice mix. Lower the heat, cover and cook for 20 minutes while stirring.
Brown 4 chicken legs in a large saucepan. In the meantime, peel and coarsely chop 2 carrots 2 courgettes 3 potatoes 2 tomatoes 1 onion. Add the vegetables to the chicken with a small glass of water. Add 2 to 4 teaspoons of David Vanilla Harissa du Maghreb spice mix. Leave to cook for about 1 hour, covered, stirring occasionally.
If you are used to eating "on the go", the David Vanilla Harissa spice blend from North Africa is the perfect touch of sunshine to bring to your snacks. You can :
Harissa powder should be stored in a dry place, away from light, in a glass or tin jar to protect it from moisture. If you prepare a harissa paste with oil and David Vanilla blend, store it in the refrigerator, tightly closed, for 2 to 3 days.
Marie-Lise H. published the 02/04/2020 following an order made on 19/03/2020
Au top comme d'habitude
Thierry L. published the 15/03/2020 following an order made on 08/03/2020
Sabrina A. published the 19/01/2020 following an order made on 11/01/2020
super rien a redire tt est parfait
Elisabeth V. published the 01/12/2019 following an order made on 22/11/2019
Roxane M. published the 18/11/2019 following an order made on 10/11/2019
Sent très bon et délicieux dans le couscous
Murielle B. published the 15/11/2019 following an order made on 05/11/2019
Relève bien. Assez fort
Isabelle P. published the 16/10/2019 following an order made on 08/10/2019
Pas encore testé
Laure Anne C. published the 01/10/2019 following an order made on 24/09/2019
Piquante et parfumée.
Comment from David Vanille the 27/10/2019
Un voyage au Maghreb en quelques pincées. Je l'utilise toutes les semaines :-) Je suis heureux que ma qualité répond à votre exigence et attentes ;-) Passez une excellente journée, Au plaisir, David : Votre chercheur d'épices, le meilleur des plantations
Severine C. published the 27/09/2019 following an order made on 17/09/2019
Ça chauffe bien les papilles.