Mild Harissa
Mild Harissa
Mild Harissa
Mild Harissa

Mild Harissa

Regular price $11.99
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Net Weight: 9 oz

Ingredients: Rehydrated Whole Sun-Dried Chilis (Guajillo, Water), Organic Extra Virgin Olive Oil, Garlic, White Wine Vinegar (in minimal quantity for food safety), Coriander, Caraway, Salt

You've probably heard or seen the word 'harissa' before but you've likely been exposed to something that’s a far cry from the OG stuff. Our harissa is not a watered down sauce or a thin purée, it's the thick, traditional sun-dried chili paste our great grandmother Zwïta used to make!

In Tunisian vernacular, this traditional sun-dried chili paste is called harissa diari (or arbi) and it dates to the 17th century. The paste originates from the Northern Tunisian Cap Bon region and is believed to have come about after chili peppers were brought over by the Andalusian Jews and Muslims expelled from Christian Spain.

Is harissa diari typically spicy? Yes. Does it have to be? We don’t think so. That’s why we put forward a mild version in order to defy the “hotter is better“ craze and prove a point: A good harissa comes down to the quality of its ingredients and not its spiciness level. If you are averse to spiciness but still need something to take your everyday recipes to the next level, this one’s for you. 

We use high quality sun-dried guajillo chilis, fresh garlic, salt, organic extra virgin olive oil, and Zwïta’s blend of coriander and caraway. We include minimal amounts of white wine vinegar as a flavorful way to ensure food shelf stability. Rest assured, we don’t use excessive amounts of vinegar or lemon juice nor do we use cheap ingredients like bell peppers, tomatoes, or rehydrated paprika to increase our profit margins. Tunisians would never accept that and neither should you.

Put it on your eggs, slather it on your sandwiches, add it to your sauces, use it as a BBQ marinade, or simply enjoy it on its own as a condiment with bread and olive oil... the possibilities are endless with such a traditional and versatile paste.

 

 

 

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