Harissa is a good hot sauce for you
A healthy shortcut to add flavor and heat to marinades, sauces and stews.
Harissa Paste, a spicy condiment of the Middle East cuisine, is particularly associated with Tunisia in North Africa. Each region has its own version of the Chile paste, whether smoke, lemon zest or tomato pie. The countries of the region all use complex spices, such as a hot sauce - to bring heat and flavor to their food. It consists of spices like the grilling coriander, the cumin and the cephaid seeds (which add an aromatic depth), and chilis, generally red peppers (which add heat).
Flavor, not fat
"The spice is used to confer a flavor. It is not necessary to be big," says John Sorient, the founder ofTadah Foods, a food mark inspired by the plant and on a global scale that aims to introduce a practical way to eat Harissa.
In fact, the addition of spice can give a flavor with few carbohydrates or fat, so Harissa is a sure bet of helping a healthy diet. Red peppers are full of vitamin C, vitamin E, iron, manganese, copper, vitamin B6 and vitamin K. The particular form of Harissa vitamin E is a powerful antioxidant. Capsaicin which gives the paste its signature sphere has been proven to reduce blood pressure and inflammation.
How to use Harissa
Harissa has a multitude of uses in cooking. You can add it to the stews or soups, use it in meat marinades or mix with other condiments for more heat.
It's delicious swirled inHoummous With sweet carrots to counteract the spice or mixed to start ketchup. It's also ideal for vegetable dishes. Simply add a small olive oil to the dough with tasty drizzle in Slather on vegetables before roasting. And add it to the Greek Yogurt or Labneh makes a wonderful last minute dip.
ThroughHarissa at homeThere is more control over the amount of heat in your Harissa. The flavor profile can also change slightly. The mixture in a little roasted pepper makes the smoke paste and the tomato paste adds additional acid. Sorient loves the flexibility of the dough, but suggests that some ingredients remain standard ", each region or house has its own version. The basics are fresh or dry peppers, cumin aromatic spices, a coriander, a cyclical, a fresh garlic, A lemon for brightness, and extra virgin olive oil. Wherever you want to add a certain flavor of spice or bold, I would suggest using it. "
Where to buy Harissa
If there is no time for the homemade version, you can find these big shop brands bought Harissa:
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