Description

Bold, red, smoky and alive with the warmth of North Africa.

Harissa is the flavour heartbeat of North Africa. Vivid, red and fragrant, it was born in the coastal kitchens of Tunisia and carried across Morocco and the Levant, where it became central to flame-grilled meats, slow-cooked stews and shared mezze tables. Rustic, expressive and layered, true Harissa speaks in warmth, smoke and slow-building depth.

Spice Zen’s Certified Organic Harissa is hand-roasted and stone-ground in small batches at our gluten-free Sydney facility. Whole spices are gently milled to preserve their natural oils and traditional texture, capturing the vibrant aroma of red chilli, smoked paprika, cumin and caraway at their peak.

This blend honours the Tunisian spirit: fiery yet rounded, smoky yet fragrant, with layered warmth and a lingering, complex finish. It is crafted as a dry blend, allowing you to control texture, heat and richness according to your cooking style.

This traditional dry blend can be easily transformed into a fresh Harissa paste whenever needed, offering the depth of classic North African flavour without the short shelf life of pre-made pastes.

Flavour & Aroma Profile

Fiery and smoky with warm cumin depth, sweet-spiced undertones, subtle fennel lift and a slow, blooming chilli warmth.

How to Use

For roasting or grilling: Use 1 tbsp per 600 g meat, seafood, tofu or vegetables.
For sauces and stews: Stir 1–2 tsp into tomato sauces, lentils or soups.
For dressings or marinades: Mix 1 tbsp with 2 tbsp oil and lemon juice.
For Fresh Harissa paste: Mix equal parts of blend, boiling water, rest, then whisk in equal olive oil. Add tomato paste (optional) for added depth.

To control heat: Start with a smaller amount for gentle warmth. Add more near the end for deeper Tunisian-style intensity.

Perfect For

• Open-fire and barbecue cooking
• Slow-cooked lamb, beef or chickpea stews
• Mezze platters and shared entertaining
• Couscous and grain-based dishes
• Smoky vegetable trays and roasted roots
• Cooks who enjoy layered heat rather than sharp chilli burn

Wellness Note

North African culinary traditions have long combined warming spices such as chilli, cumin and caraway for their aromatic and invigorating qualities in everyday cooking.

Presentation & Storage

Handcrafted in small batches and packed fresh in recyclable amber glass jars to preserve aroma and colour.
Store in a cool, dry place away from heat and light.

Ingredients & Nutritional Information

Organic Ingredients: Red Chilli, Smoked Paprika, Garlic, Cumin Seed, Fennel Seed, Caraway Seed, Coriander Seed, Cayenne Pepper, Black Pepper, Ginger, Cinnamon.

Recipe Inspirations & Pairings

A bold North African seasoning that moves easily from grill to mezze table.

Serving Inspirations

Whisk into olive oil for a quick finishing drizzle over grilled meats or vegetables
Stir through yoghurt or tahini for an instant mezze dip
Toss with roasted carrots, pumpkin or cauliflower before baking
Fold through couscous or rice with herbs and lemon
Add depth to tomato-based soups and slow-cooked beans

Signature Recipes

1. Classic Harissa Paste (Traditional Hydrated Version)

Ingredients (Makes approx. ½ cup paste)

• 2 tbsp Spice Zen Harissa Spice Blend

• 2 tbsp boiling water

• 2 tbsp olive oil

• Optional: 1 tbsp tomato paste

Method

• Mix the Harissa blend with boiling water and rest 2–3 minutes to hydrate.

• Stir in olive oil until smooth.

• Add tomato paste if a softer, slightly sweeter finish is preferred.

• Adjust consistency with a little extra oil if desired.

Chef’s Note: Store covered in the refrigerator for up to 2–3 weeks.

2. Harissa Roasted Vegetables

Ingredients (Serves 4)

• 600 g mixed vegetables (eggplant, pumpkin, carrots, cauliflower)

• 1 tbsp Harissa Spice Blend

• 2 tbsp Spice Zen First Cold-Pressed Sunflower Oil

• ½ tsp salt

• Fresh parsley or coriander

Method

• Toss vegetables with oil, Harissa and salt.

• Roast at 200°C for 25–30 minutes until caramelised.

• Finish with fresh herbs and a squeeze of lemon.

Mild option: Use 2 tsp Harissa for softer warmth.

3. Harissa Lamb or Chickpea Stew

Ingredients (Serves 4)

• 500 g lamb cubes or 2 cups cooked chickpeas

• 1 onion, finely chopped

• 1 tbsp Harissa Spice Blend

• 1 tbsp tomato paste

• 2 tbsp Spice Zen First Cold-Pressed Sunflower Oil

• 2 cups (500 ml) stock

• Salt to taste

Method

• Warm oil in a heavy pot.

• Cook onion until soft.

• Stir in Harissa and tomato paste and cook briefly until aromatic.

• Add lamb or chickpeas and stock.

• Simmer gently 25–35 minutes for lamb or 15 minutes for chickpeas.

• Adjust salt and finish with lemon.

Pair It With Spice Zen Cold-Pressed Oils

• First Cold-Pressed Sunflower Oil for clean roasting and stewing

• First Cold-Pressed Macadamia Oil for finishing drizzles

• First Cold-Pressed Almond Oil for a nutty mezze-style finish

Pair It With Spice Zen Teas

• Digestive Tea to complement North African flavours

• Aussie Summer Dream Tea for contrast with smoky heat

• Assam Black Tea Blend for a bold finish after grilled meals

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Harissa Spice Blend

Fiery, smoky and irresistibly aromatic, a North African Harissa crafted from hand-roasted spices, capturing the soul, heat and vibrancy of Tunisian coastal cuisine.

No Onion|No Added Salt or Sugar

$10.00

Tax included.

Size: 30 gm

30 gm 60 gm 95 gm

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