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Originally from Tunisia, this hot sauce made with vegetables and chiles seasoned with coriander, caraway, and garlic, is now produced in France, to meet the demand first among the French repatriated from Algeria and later among the many immigrants from northern Africa who have settled there. Unlike other hot sauces, harissa, due to the particular balance of flavors, must be mixed with a moist dish, typically couscous, for the full effect.
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Vegetables - Chilis - Rape seed oil - Salt - Modified starch - Coriander - Caroway - Citric acid - Garlic Ê
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This stuff is hot! Used in very small quantities it is flavorful and adds a nice chili warmth to whatever you choose to use it for. Its very easy to over apply.Published 19 months ago by Gregory
I have just returned from a vacation in Morocco and fell in love with this type of seasoning. It gives everything a rich roasted flavor.Published on December 8, 2012 by katherine