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Harissa
Harissa
The new Terre Exotique harissa: an intense, fragrant, artisan recipe
Discover the new Terre Exotique harissa: a subtly spicy chili paste enriched with spices, sun-dried tomatoes, and olive oil. A delicious Mediterranean condiment, as intense as it is aromatic, to incorporate into all your savory dishes.
€8.00
How to use harissa in cooking?
Versatile, this harissa can be used as a condiment, marinade, sauce base, or seasoning. Stir it into couscous, tagines, roasted vegetables, pasta, sandwiches, or sauces to lift your dishes with a smoky, lemony, and warming note. It can be used both hot and cold.
A few suggestions for using harissa
- - Harissa hummus: add a tablespoon of harissa to your hummus for a spicy, sun-kissed twist;
- - Harissa scrambled eggs: fold in a small spoonful just before the end of cooking for soft, gently spiced eggs;
- - Marinade for chicken skewers: mix harissa, lemon juice, olive oil, garlic, and Greek yogurt before marinating your meat;
- - Gnocchi with roasted vegetables and harissa sauce: bind a pan of grilled vegetables with a spoonful of harissa loosened in a bit of the cooking water;
- - Harissa mayonnaise or yogurt: to accompany fries, crunchy vegetables, or grilled meats.
A complex and well-balanced aromatic profile
This artisan harissa stands out for the richness of its aromas: the smoky sweetness of pimentón (Spanish paprika), the heat of bird’s eye chili, the roundness of sun-dried tomatoes, the toasted notes of cumin and paprika, and a touch of acidity brought by lemon and balsamic vinegar. A characterful paste—bold yet balanced, lingering on the palate, without excessive heat.
Harissa, a Maghrebi spice paste with Tunisian roots
Harissa has deep roots in Maghrebi cuisine, and its origin is often attributed to Tunisia. This spicy condiment takes its name from the Arabic “harasa,” meaning “to crush” or “to pound,” referring to the process of preparing the chilies. Traditionally, harissa was made by hand by crushing hot red chilies with other spices.
Harissa, above all Tunisian
The cradle of prestigious civilizations and major monotheistic religions, Tunisia has long been a crossroads of cultures that have shaped its heritage. Harissa comes from the Arabic “harasa,” meaning “to grind” or “to pound.” It is an essential paste in Tunisian cuisine. To make it, chilies are sun-dried, then ground together with cumin, coriander, garlic, and salt.
| Price/kg | 78,82 |
|---|---|
| Native country | FRANCE |
| Ingredients | Traces éventuelles de : céleri, crustacés, céréales, fruits à coque, |
| lait, œufs, poissons, mollusques, moutarde, sésame, soja; | |
| vinaigre balsamique, sel, sucre de canne, piment oiseau | |
| Nutritional Info | VN Energie pour 100 g (energy for 100g) : 1105 kJ / 268 kcal VN Matière grasse (fat) : 23 g Dont acide gras saturés (of which saturated fat) : 2.7 g VN Glucides (carbohydrate) : 9.4 g Dont sucres (of which sugars) : 3.9 g VN Protéines (protein) : 8.5 g Vn Sel (salt) : 3.3 g |
| Contenance | 85g |
| TRACES EVENTUELLES D'ALLERGÈNES | céleri, sésame, moutarde, fruits à coques. |
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