Harissa Spice

Spicy hot, smoky, with earthy undertones.  In Tunisia, Harissa is used to flavor couscous or to season meat (typically fish, lamb or goat) in stew with vegetables. It is also commonly found in a breakfast soup made with chickpeas.  Europeans use it as a breakfast spread on rolls or tartines. In the US Harissa finds its way into and onto pasta, pizza and sandwiches. Also provides a delightful and complex flavor when used as a rub for chicken or steak.

Ingredients:  Serrano chile, guajillo chile, Kashmiri chile, coriander, spearmint, garlic, cumin, sea salt, caraway, and cinnamon.