Collaboration
Épices Rœllinger Cultural Spice Blends<Harissa Powder by Farida Bedredine
$8.70
Ingredients: Paprika, coriander, caraway, chiles, smoked chiles, tomatoes, garlic, rose petals, thyme, spices A fragran…
Recommendations
An exceptional addition to tomato-based dishes, roasted and grilled meats, vinaigrettes, hummus and baked fish!
Powdered harissa is incredibly easy to use: Add it to dishes from the start, stir it into marinades, or sprinkle it on as a finishing spice. It’s great on sandwiches, too!
Harissa powder can be mixed into a harissa paste. (Check out our recipe!)
The words of Mathilde Rœllinger
Paprika lends its intense crimson color and sweet pepper notes to this harissa powder. Hot chile peppers bolster the flavors without overpowering the aromatic bouquet of coriander, caraway, and cinnamon. A hint of cumin and wild Mediterranean herbs lift the blend with a fresh, green note. Farida chose to add a smoked chile to mimic the flavors of fire-roasted mutton in the Kabyle tradition. A few rose petals are the crowning inclusion and act as a gateway to the fragrances and flavors of the desert…
Story
Harissa paste is generally set on the table so diners can add spicy heat to tagines, couscous, meats, salads, and cooked vegetables themselves. In Lebanon, harissa is sometimes used to flavor hummus.
There are a few theories as to the origin of the word ‘harissa.’ One ties the term to the Arab verb ‘harasa,’ which means to crush, mash, or grind. Another theory is that the word ‘harissa’ comes from ‘Orissa,’ the former name of the Indian state Odisha, where hot chiles have been cultivated since the 17th century. Chiles were first introduced to North African nations by the Spanish following the discovery of America.
Harissa can be found in both paste and powder form. With Farida, we decided to create a harissa powder rather than a paste because of its ease of use in a home kitchen. The powder can also be blended with olive oil and sun-dried tomatoes to make harissa paste. Harissa powder also keeps longer than the purée when stored in a cool, dark, dry place.
In addition
-
The cookbook « La harissa, dix façons de la préparer »
- 10
- EUR
- €10.00
Description Authors : Farida Bedredine and Mathilde Roellinger
220 x 110 mm
24 pages, les Editions de l’Epure, collection dix façons de préparer
ISBN : 978-2-35255-415-8
Written in French
-
The Harissa Powder and the cookbook « La harissa, dix façons de la préparer »
- 16.9
- EUR
- €16.90
Description – Harissa Powder by Farida Bedredine, 40 g
– The cookbook « La harissa, dix façons de la préparer »
Authors : Farida Bedredine and Mathilde RoellingerThis is not a gift set with a box.
Be the first to review “Épices Rœllinger Cultural Spice Blends<Harissa Powder by Farida Bedredine” Cancel reply
Related products
Creations For Desserts And Fruits
Épices Rœllinger Creations For Desserts And Fruits<Poudre à Pain d'Epices (French gingerbread blend)
Creations For Desserts And Fruits
Épices Rœllinger Creations For Desserts And Fruits<Poudre Equinoxiale
Creations For Starters And Vegetables
Celtic Condiments
Épices Rœllinger Celtic Condiments<Moutarde Celtique (Celtic Mustard)
Creations For Starters And Vegetables
Épices Rœllinger Creations For Starters And Vegetables<Poudre des fées (Fairies' powder)
Creations For Fish And Sellfish
Épices Rœllinger Creations For Fish And Sellfish<Poudre d'or (Gold powder)
Creations For Fish And Sellfish
Épices Rœllinger Creations For Fish And Sellfish<Poudre Marine (Marin Powder)
Creations For Starters And Vegetables
Cultural Spice Blends
Creation For Meat
Chocolate From Mexico
Creation For Meat
Épices Rœllinger Creation For Meat<Poudre d'Ombre ((Shadows and light, with Madame Tseng)
Creations For Desserts And Fruits
Épices Rœllinger Creations For Desserts And Fruits<Poudre des Bulgares® (Bulgarian blend)
Anaïs‘ Herbal Teas
Épices Rœllinger Anaïs‘ Herbal Teas<L'Amoureuse (The Lover )


Reviews
There are no reviews yet.