Table of Contents
- What is Harissa Powder?
- What is The Difference Between Harissa Powder and Harissa Paste?
- What Does Harissa Powder Taste Like?
- What is Harissa Powder Used For?
- Can I use Harissa Powder Instead of Harissa Paste?
- Can I Make Harissa Paste with Harissa Powder?
- How Spicy is Harissa Powder?
- Recipe: Harissa Powder
- Recipes on flaevor.com Using Harissa Powder
What is Harissa Powder?
Harissa powder is a dry spice blend made from the same ingredients as traditional North African harissa paste, which is thought to have originated in Tunisia. The recipe combines ground red chillies, cumin, coriander, caraway, garlic powder, smoked paprika and salt to create a bold, complex flavour profile with a spicy kick. This versatile spice blend reflects the rich culinary heritage of the Maghreb (the collective of countries where Africa meets the Middle East and Europe), where it has been used for centuries. Some variations also include dried herbs such as mint or oregano, adding an extra layer of freshness to the blend.
What is The Difference Between Harissa Powder and Harissa Paste?
There are actually three types of harissa, each with its unique characteristics. The first is harissa powder (also known as harissa seasoning), a dry blend of ground chillies, spices and herbs that can be easily sprinkled on dishes or used as a dry rub. The second, and perhaps the best known and most widely used, is harissa paste, a thicker wet and more firey version made by mixing dried or fresh chillies with garlic, spices such as cumin and caraway, olive oil and sometimes lemon juice.
Finally, there is harissa sauce, made from the same ingredients as the paste and powder, but combined with roasted red peppers, herbs, and oil. This sauce is milder and slightly sweeter than the paste due to the roasted red peppers. It is ideal as a dipping sauce, drizzle or finish for grilled meats and vegetables.
What Does Harissa Powder Taste Like?
Harissa has a strong earthy, peppery and smokey flavour and can range in levels of heat depending on the blend and type of chilli used. When making a blend, the choice of dried chillies is crucial to achieving the perfect balance of heat, smokiness and depth. A variety of chillies are used globally, depending on the region and personal preference. Some of the most common types of chillies that are used are as follows:
- Dried Baklouti Chillies: Traditionally used in Tunisian harissa, these peppers have a moderate heat with a slightly fruity, earthy flavour. This makes them ideal for authentic harissa powder.
- Kashmiri Chilli: This chilli is valued for its deep, rich red colour. They add complexity to spice blends with moderate heat and a subtle peppery and smoky flavour with earthy undertones.
- Guajillo Chilies: Mild to medium in heat, Guajillo chillies add a subtle sweetness, heat and a hint of smokiness to the spice blend.
- New Mexico Chilies: Known for their mild heat and rich, earthy, slightly sweet taste, these spices give harissa a complex depth.
- Ancho Chilies: Enhancing the overall richness of the blend, these dried poblano peppers bring a mild, smoky flavour with notes of dried fruit and chocolate.
- Cayenne Peppers: For an extra kick, cayenne peppers add intense heat and vivid color without overpowering the other spices.
- Dried Bird’s Eye Chillies: If your preference is for a spicier harissa powder, these small but fiery chillies can really boost the heat.
A combination of the chilli types mentioned above can be used to create unique blends offering interesting layers of heat, smokiness and subtle sweetness.
What is Harissa Powder Used For?
Harissa Powder is used to flavour stews, soups, tagines, couscous and other regional dishes. It makes a fantastic spicy rub for meats before roasting, frying or grilling or is used as a garnish to sprinkle over eggs, hummus or dips.
Can I use Harissa Powder Instead of Harissa Paste?
Yes, you can use harissa powder to replace harissa paste, although there are some differences to note. Harissa powder is a concentrated blend of dried spices and chillies, which means it has a more intense, dry heat than harissa paste’s rich, oily texture and slightly spicy flavour.
Can I Make Harissa Paste with Harissa Powder?
Yes. Since harissa powder is essentially a concentrated blend of the dried spices and chillies found in traditional harissa paste, all you need to do is add a few simple ingredients to achieve the right consistency and flavour.
To make harissa paste, combine harissa powder with olive oil to create a smooth, spreadable texture. For added depth and authenticity, mix in a bit of minced fresh garlic, a squeeze of lemon juice for brightness and a pinch of salt to enhance the flavours. You can also add a splash of water if you prefer a thinner paste.
How Spicy is Harissa Powder?
If you buy harissa powder in a shop, there is no way of telling how hot the blend will be. Different brands use different types of chillies with different levels of heat. As mentioned above, it’s best to make your own blend, so you can control which type of chilli you use and how much you add.
Similar Recipes on flaevor.com
Recipe: Harissa Powder
Harissa Powder
Ingredients
- 2 tbsp kashmiri chili powder
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp caraway seeds
- 1 tbsp smoked paprika
- 1 tbsp dried garlic powder
- 1 tsp dried mint or oregano (optional)
Instructions
- In a dry frying pan, toast the whole seeds over a medium heat until fragrant. Remove and transfer to a mortar and pestle or small spice blender.
- Grind the seeds as fine as possible. Add salt, mint, garlic and chili powder, then grind again to fully mix the spices.
- Store in an airtight container in a cool dark cupboard for up to 2 months.
Notes
Recipes on flaevor.com Using Harissa Powder
Harissa-Honey Glazed Roasted Vegetables
Served on a creamy herby charred green feta sauce this stunning dish can be enjoyed as a sophisticated main course, served with warm pita or flatbread to soak up the tangy feta sauce, or as a side dish with meat or fish. Harissa-Honey Glazed Roasted Vegetables recipe here
Harissa Spiced Moussaka
A classic comforting moussaka recipe using lamb or beef mince is spiced up with North African spices of harissa, cinnamon and mint, then layered and topped with a creamy lemony sumac and cumin bechamel sauce. Pure indulgence. Harissa Spiced Moussaka recipe here
Beef Kebabs with Charred Pepper and Feta Whip
A great all-in-one recipe for outdoor barbecues or indoor oven grilling. Harissa-spiced kofta-style minced beef, red peppers in vinaigrette and smooth, tangy whipped feta and yoghurt. This well-balanced plate is reminiscent of Turkish and Mediterranean mezze or charcoal-grilled kebabs. Beef Kebabs with Charred Pepper and Feta Whip recipe here
Harissa Crumbed Fish with Hummus
Proving that any simple ingredient can be transformed into something magical with the right spices. White fish fillets are coated in a mixture of harissa powder, lemon zest and panko breadcrumbs. They’re then pan-fried until crispy. Serve with hummus and cucumber salad for a light and refreshing meal. Harissa Crumbed Fish with Hummus recipe here
Baharat Two-Bean Hummus
Two-bean hummus enriched with baharat spices, topped with caramelised onions and extra-spicy beans, and finished with a drizzle of harissa chilli oil. It’s exciting on the tongue, warms you from the inside out, and has layers of texture and flavour. Baharat Two-Bean Hummus recipe here
Harissa Cauliflower Toast with Sumac Yoghurt
Roasting cauliflower with harissa brings out its rich, nutty flavours, making it the perfect filling for crispy, toasted bread. Paired with a tangy, lemon-infused sumac yoghurt, a sprinkle of fresh coriander leaves adds a touch of freshness to complete the dish. Harissa cauliflower toast with sumac yoghurt recipe here
Orange Fennel Trout with Harissa Aioli
A delicious fillet of trout combined with pearl barley, a citrusy orange and fennel salad and an aioli spiced with harissa. Drenched in an orange-ginger vinaigrette, the overall taste and feeling is one of goodness and warm sunny days.
Orange Fennel Trout with Harissa Aioli recipe here
