Rose Harissa Spice Blend - Certified Organic

This spice blend is our modified version of the Rose Harissa popularised by renowned chef, writer and owner of the Ottolenghi delis in London, Yottam Ottolenghi. We have specifically designed this blend for Ottolenghi fans who wish to make some of the dishes from his famous cookbooks.

Although Rose Harissa is usually sold as a paste, we have created a dry spice blend free of preservatives, flavourings, oils, water, salt and citric acid. This blend does not require any refrigeration and can last for a long time. To make our blend into a recipe-ready paste, simply mix an equal amount of Spice Zen Rose Harissa Blend with boiling water and stir in olive oil until you achieve a paste-like consistency. A small amount of the intense spice blend, when mixed with water and oil, goes a long way.

Rose Harissa is a perfumed twist on the well-known hot, smoky North African Harissa spice blend or paste. This variation characterised by the additional floral & tangy notes and flavour is one of the must-haves for lovers of Ottolenghi recipes. Rose petals and lemon peel soften the upfront punch of red chilli, black pepper, paprika and balance the smoky cumin, bringing a new fragrant, complex flavour profile.

Rose Harissa is employed as a fragrantly floral vibrant orange hued marinade for flame-grilled meat and seafood kebabs. Mix with olive oil and lemon juice to use as a condiment or dip for bread and fresh vegetables.

Spice Zen’s roasted and stoneground Rose Harissa Spice Blend will bring soups and stews to life and spice up roasted vegetables, couscous and rice. Combine it with diced tomatoes or yoghurt to add fresh, cutting flavour to authentic kebabs or gourmet wraps.

Certified Organic Ingredients: Red Chilli, Smoked Paprika, Garlic, Cumin seed, Fennel seed, Caraway seed, Coriander seed, Red Rose petals, Black Pepper, Lemon peel, Cayenne Pepper, Ginger and Cinnamon.

No added sweeteners, preservatives, flavourings, fillers, dairy, flour, gluten, nuts, salt, sugar, oil, soy, onion or citric acid