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 from the Maghreb and the Middle East
Association in cooking: Couscous, tagines, fried vegetables, rice, mayonnaise, meat and fish.
Packaging: 40g resealable bag - conservation of aromas.
Composition : hot pepper, salt, ground garlic, caraway, coriander.
"This Maghreb harissa goes with most oriental recipes! A delight 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 puree of red peppers enriched with condiments and spices.
Harissa is widely used in North African countries for making sauce dishes and for seasoning all kinds of foods. The preparation of this chilli paste has variations in the dosages and ingredients used depending on the countries and regions of North Africa where it is made.
In its original recipe, the chillies are pureed to a paste. I wanted to offer you a ready-to-use and easy to store preparation. 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 mixture that you should add to your cooking!
Is it very hot? This is a question I hear regularly when I talk about my Harissa spice blend from the Maghreb. Generally speaking, the strength of 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 strongest chilli pepper in the world!).
Harissa is usually between 40,000 and 50,000 on this scale. It is therefore a rather moderately spicy preparation. However, care should be taken! The palates most accustomed to chilli pepper 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 keep 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 countries of Black Africa. 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 pepper that was the object of all covetousness, Harissa created a chilli purée with oil, salt and garlic.
In addition to spicing up your dishes, chilli pepper is known for :
Harissa spice blend from the Maghreb in powder form helps to reduce the spicy effect while bringing the aromatic notes and flavours to travel through the Sahel from your plate.
All you have to do is sprinkle half a teaspoon to a teaspoon of this Maghreb spice mixture to flavour and give a little more heat to your preparations.
If you wish to obtain a puree such as the original version of harissa in its fresh version, you simply add oil (ideally olive oil) in a quantity equivalent to the powder used. Harissa can be used in sauce dishes, at the beginning or end of cooking.
If it is particularly known to accompany couscous and tagine, you can use it to bring a touch of spiciness 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 Harissa spice mixture from the 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. Do not hesitate to multiply the quantities in order to freeze this delicious sauce so that you always have some ahead of time.
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 Harissa du Maghreb David Vanille spice mix. Lower the heat, cover and cook for 20 minutes while stirring.
Brown 4 chicken legs in a large saucepan. Meanwhile, 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 Harissa du Maghreb David Vanille spice mix. Cook for about 1 hour, covered, stirring occasionally.
If you're used to eating "on the go", David Vanille's Harissa spice blend from the Maghreb is the perfect touch of sunshine to bring to your snacks. You can also :
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.
BERNADETTE L. published the 04/07/2020 following an order made on 06/06/2020
Ilaria R. published the 20/05/2020 following an order made on 26/04/2020
La cercavo da molto!
Dany H. published the 05/05/2020 following an order made on 22/04/2020
Très bien, conforme à mes attentes, je recommande !
Cabot M. published the 27/04/2020 following an order made on 15/04/2020
Magali M. published the 24/04/2020 following an order made on 13/04/2020
J'adore !!! Ça pique pas mal mais on adore à la maison avec mes recettes à base de sauce tunisienne.
Christine H. published the 19/04/2020 following an order made on 08/04/2020
Delphine D. published the 17/04/2020 following an order made on 04/04/2020
Nicolas C. published the 14/04/2020 following an order made on 02/04/2020
Piquant mais pas trop... ce qu'il faut pour moi.
Ludovic D. published the 10/04/2020 following an order made on 18/03/2020
De belles saveurs pour le couscous