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Harissa

Now this North African hot spice blend packs a punch, but it is worth it. It is a staple in Moroccan, Tunisian, and Algerian cooking and It is often made into a paste. It can be used in stews, added to couscous, rice, vegetables, and eggs, and is a flavorful rub for lamb, goat, chicken, beef, and fish. Ingredients: paprika, Guajillo chile, coriander, cumin, cinnamon, garlic, lemon, Bird’s eye chile, and caraway.

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