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Harissa (Morocco) – This spice blend has an unforgettably intense, slow burn that will spice up any dish with a flavour that is more than merely chile-hot, possessing a complex flavour that many hot spice blends cannot claim. If you are looking for a spice blend that multi-tasks while tasting stand-alone delicious, then look no further. Background: An essential accompaniment in nearly every meal at the Moroccan table, Harissa is a common ingredient to the cuisine of Algeria, Tunisia and Libya, and is almost as ubiquitous as olives. Tunisian’s associate its heat with passion. An old tale says that a man can judge his wife’s love by the amount of spice in his food! Accordingly, the beauty of harissa is its versatility. Regional Cuisine: Laden with a prominent, pungent chile taste, harissa is an excellent accompaniment to couscous and tagines. It pairs well with all meats – chicken, beef and lamb – for grilling or roasting. Use harissa as a garnish, marinade or dip; serve it as an appetiser with veggies for dipping or bread for mopping. It elevates anything it garnishes and is guaranteed to fire up your taste buds.
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