Introducing harissa into your life is a great way to start if you want to enhance your condiment game. This Tunisian-born red chilli paste is frequently used in Middle Eastern and North African cuisine. It is hot, smoky, and peppery. Almost anything can benefit from its spicy kick, including eggs, dips, noodles, marinades, and braises. Its potential is truly endless. Here are a few things to know before you begin using it in your cuisine that will only improve your connection with this superfood condiment. 

Also read: Children's Day Recipe: Cheese Nuggets With Mayo Harissa Sauce By Chef Hitaishi Thakkar

The sauce has a peppery, smoky flavor and can vary in heat level depending on the types of peppers and chiles used. Additionally, it has a potent garlic flavour that is boosted by a citrus kick. You may want to test a few different kinds and make your own conclusion as to which taste and level of heat you prefer since not all harissa pastes, whether homemade or purchased, are created equal. Even while harissa has a consistency akin to sriracha, some varieties are smoother than others and some are even chunkier. 

Harissa Powder 

You might have also discovered a product called harissa powder while looking for harissa paste. The paste involves moisture, whether it be in the form of water, oil, or a combination of the two, which is the primary distinction. If you get the powder, all you are really receiving is dried peppers and spices. If you decide to use the powder in your cooking, you can do it in the same way that you would with any other dried spice mixture, or you can make a quick harissa paste by combining it with oil and water. 

Use 

The most crucial choice is how you're going to use the harissa, whether you bought it or made it at home. This magical condiment can be used in a plethora of delectable ways. Its uses range from dips and sauces to braises, marinades, and barbecues. Pour some over your next avocado toast, pour some into your next batch of shakshuka, or fold some over soft scrambled eggs. Looking to spice up some roasted vegetables? Add some harissa to them or prepare a harissa yoghurt sauce for dipping. Looking for a method to spice up some steak or poultry that has been grilled? It seems like the ideal surface for a sprinkle of this spicy gold. You'll never have a boring meal as long as you keep a jar of this stuff in your kitchen. 

Method 

You can absolutely make it yourself if you wish to take things into your own hands. Harissa recipes vary from one another. Any harissa can be produced by soaking dry chiles and pulsing them with roasted peppers, warm spices (such cumin, coriander, and caraway), garlic, lemon, and oil in a food processor. Making your own harissa has the benefit of giving you complete control over the level of spice; you can make it as hot or as mild as you wish. In the refrigerator, homemade harissa will keep for two to three weeks when sealed in a jar.