Dea Harissa Hot Sauce From France 2 Pack Combo 2X4.2 oz (Pack of 2 )

Hot, spicy with a good flavor profile. Many of the Moroccan Tagine recipes call for Harrisa. I bought this as a standby (backup) until my own homemade Harissa was ready to go.

Harissa-it's magical! A little goes a long way. Spicy and flavorful, and enhances so many different foods and recipes. I vow never to be without this one!

In truth, this is the only Harissa paste I've ever bought and used. I do, however, know a thing or two about dried chiles, garlic and spices, and this tastes very good. I'd give it a 7 on the hot scale of 1 -10. I used this in Lablabi, a North African chickpea and harissa soup. But other versions of harissa aside, what I like most about these 120 gr. tubes of harissa paste is that there's a good chance it won't go bad on you. Doesn't matter what you do with an open jar of any kind of paste, salsa or sauce - after 3 weeks to a month, even in a 35° refrigerator, the product will not be good to eat. As long as these tubes remain sealed (unopened) they will last a long time, refrigerated or not. 120 grams is not a whole lot of harissa paste, so you'll use it all up when it's fresh and unspoiled, and your other tubes remain sealed and fresh.

I like that it is spicy with a perfect blend of spices and that it is easy to control the amount to add to a sauce or soup in your plate.

It's the cheapest though. It's spicy and has cumin and coriander, so it has the right flavor (unlike the harissa that is just hot and salty.) It's more the consistency of ketchup or sriracha and I prefer something thicker that can also be used as a dip, not just squirted in food. The brands that are almost salsa-consistency, like Auzoud, are my favorite. But this kind does the trick for much less.

Delicious! Super hot!

Great

Remember when Bon Appetit used to ask various luminaries what five things were always in their fridge? They never got to me, oddly enough, but this is one of mine. In fact, I always have two tubes because the thought of running out gives me the sweats.I use it liberally and constantly, and not just on middle eastern food. It's great in anything where you want some heat. I find it a much more pure expression of pepper than Sriracha. Scrambled eggs, Bloody Marys, pimento cheese, you name it. I've even thrown a couple of tablespoons into a bag of Cheetos and shaken it up. Try it and you'll come up with a thousand uses of your own.