What is harissa?
Harissa is a hot chili pepper paste that is commonly used in North African and Middle Eastern cooking. It is made from a mix of different hot peppers, spices, garlic, vinegar or lemon juice, and olive oil. Some of the peppers used in harissa can include aleppo, cayenne, serrano, and chili peppers. The exact blend of ingredients can vary between regions and recipes.
The texture is smooth and can range from a thick paste to a more liquid sauce. Harissa offers a fiery heat along with robust, flavorful notes from the spices used. It can taste quite hot and spicy but also have some sweetness from red bell peppers and depth from spices like cumin, coriander, caraway and mint.
Is harissa made from one type of pepper?
No, harissa is not made from just one type of hot pepper. It is typically made using a blend of different kinds of hot peppers. Some examples of hot peppers commonly used in harissa include:
- Aleppo Pepper – A moderately hot pepper from Syria with a rich, almost fruity flavor.
- Cayenne Pepper – A very hot pepper that provides intense heat.
- Serrano Pepper – A hot pepper with a bright, crisp flavor often used in salsas.
- Guajillo Chili – A dried chili with notes of berry flavors.
- Chili de Arbol – A small, potent Mexican dried chili.
- Jalapeño – A popular very hot green chili with a clean heat.
In addition to different types of hot peppers, harissa may also include more mild peppers like:
- Red Bell Peppers – For added sweetness and texture.
- New Mexico Chili Peppers – For a milder, richer flavor.
The exact blend of hot and mild peppers can vary depending on the region and desired level of spiciness. But in general, harissa will use a mixture of peppers to create its signature flavor profile.
What other ingredients are used in harissa?
In addition to different types of hot peppers, harissa typically contains other complementary ingredients such as:
- Olive oil
- Garlic
- Ground coriander
- Ground caraway
- Ground cumin
- Mint
- Lemon or vinegar
- Salt
These extra ingredients help balance out the heat of the peppers and add more complex, nuanced flavors. The olive oil provides a rich unctuousness, the garlic brings an earthy bite, the spices like cumin and coriander add warmth. The mint offers a contrasting cooling herbal note. The vinegar or lemon juice gives bright acidity to balance the richness.
So while hot peppers are the star of harissa, the other herbs, spices, oil and acid used are essential for achieving the characteristic flavor.
What are some common uses for harissa?
Harissa has many versatile applications in North African and Middle Eastern cuisines. Here are some of the most common ways it is used:
- As a condiment or dipping sauce – It can be drizzled over meat, fish, vegetables, eggs or used as a dip for bread.
- In stews and tagines – Harissa can add a spicy kick to slow cooked meat and vegetable dishes.
- As a marinade or rub for meat and seafood – The paste help infuse robust flavor.
- In tunisian brothy soups like shakshouka.
- As an ingredient in tunisian spicy tomato sauce.
- In chili pastes, curries or sauces – Harissa can flavor and enrich many other spice blends.
- As a sandwich or pizza topping – It pairs well with eggs, cheese, meat and veggies.
A little harissa can go a long way in adding immediate heat and flavor to a dish. It is commonly found on the tabletop of North African restaurants to add spiciness to various dishes. The versatility of harissa makes it a staple ingredient in the region.
How spicy is harissa?
The spiciness level of harissa can range from mild to very hot on the Scoville scale depending on the type and amount of peppers used in the recipe. Here is a look at how the spiciness can vary:
| Scoville Heat Units | Level of Spiciness |
|---|---|
| 5,000 – 20,000 SHU | Mild Spiciness |
| 20,000 – 50,000 SHU | Moderately Spicy |
| 50,000 – 100,000 SHU | Very Spicy |
| 100,000+ SHU | Extremely Hot |
Some of the peppers used in harissa can reach quite high levels on the Scoville scale such as:
- Habanero – 100,000 to 350,000 SHU
- Ghost Pepper – 800,000 to 1 million SHU
- Carolina Reaper – 1.5 million to 2.2 million SHU
When made with the hottest peppers and lots of them, harissa can register at the upper end of the spicy spectrum. Most commercial versions tend to be moderately spicy to appeal to more people. But the homemade versions in North Africa are often intensely spicy. So harissa’s heat can range quite a bit between recipes.
Conclusion
In summary:
- Harissa is a blend of different hot peppers, spices, oil and acid used in North African and Middle Eastern cooking.
- It can contain a mix of hot peppers like aleppo, cayenne, jalapeño and more – not just one type.
- Ingredients like garlic, cumin, coriander, oil and lemon juice are also typical to balance the heat.
- Harissa has many versatile uses as a condiment, stew ingredient, marinade and more.
- The level of spiciness can range from mild to extremely hot depending on the type and amount of peppers used.
So while harissa highlights hot peppers, it is really the blend of peppers and supporting ingredients that create the unique flavor loved in regional cooking. The spiciness can vary quite a bit from recipe to recipe. But overall, harissa indeed prominently features hot peppers resulting in a paste or sauce with a fiery kick.