Harissa Condiment in Tube - Spicy 120 Gr 3 Oz

I love Harissa but took one star for the fact that this offering is 400% overpriced. I found the same product at some local markets at a reasonable price.

After seeing Harissa on all sorts of food blogs and not being able to find it in any grocery store in MN that I've been to in the last 2 years, I gave in and bought this from Amazon. It's great stuff and I love the metal tube for keeping it fresh! Adds great flavor to corn soup and meats.

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This is some good stuff, a thick red paste that is hot but not flaming, it has a rich taste that adds to whatever it is put on. I've used it on eggs, chicken, rice, just a little goes a long way. (These types of chili have the "delayed burn effect", the heat gradually builds up, so go easy at first). This will be great for camping trips, a way to brighten up boring food. Will order again.

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harissa is an irreplaceable ingredient for such mediterranean dishes as cous cous. buying it in a tube makes it last virtually forever. this is the real deal, very hard to find unless you have a souk nearby. reasonable price, but shipping costs more than the product itself, so buy multiple copies.

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I am going to sidestep pricing and other factors not relevant to this excellent product and focus on the harissa itself.

Like every condiment there are numerous recipes and mixes, and this one is no exception. I love it because it is spicier than other brands that I have tried, but most importantly, it has a wonderful flavor. Some brands are more biased towards heat with less though given to taste. This is a balance of both.

To be sure this is not for folks who like a touch of Tabasco or jalapenos. This paste is up there with habeneros for heat, but imparts wonderful flavors that you would never obtain from anything made with that pepper. Indeed, what sets this apart from every other hot sauce or paste I've tried is the interesting way it teases your palate. The label claims that in addition to peppers it contains carrots, turnips, tomatoes, coriander and caraway seeds. While I do not doubt that, the flavors become almost ineffable when blended with the dish in which it's used, and as spicy as it is, that aspect does not overpower the flavor. If anything it enhances it.

I've tried this in dishes like an omelet, beans and a fish stew. Believe me, even if you love your food super spicy a little of this goes a long way. It overpowered the first omelet until I figured out how much was enough (about an eighth of a teaspoon works well). A good rule of thumb that I have devised for my own personal taste is to use a tablespoon per 16 ounces of food. One final use I have discovered is to mix it in with za'atar to make a devilishly hot spread for flat breads. Za'atar can be quickly and easily made by mixing equal parts of oregany, thyme, marjoram, toasted sesame seeds and summac. Add a pinch of sea sale and make a paste with olive oil. From there blend in a little of this harissa to your taste and you have a wonderful spread that will bring flat bread to life.