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Hells Breath - For Chilli Lovers

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A little pot of North Africa - a classic harissa paste – very hot with a mix of very fragrant spices and garlic added. A great choice for keen and adventurous cooks.

It is very hot – so you use it according to your taste.

It is traditionally used to flavour tagines (slow cooked braises of meats and vegetables); as a marinade on meats and fish; and couscous dishes. Harissa is also very good mixed into yoghurt as a dressing over potatoes or vegetables or a little added to mayonnaise or hummus dip for those that like stronger flavours.

Testimonials

The Hells Breath Relish is the best – use it on your curry, use it with your roast, can use it as a savoury dip and even on your toast!

Cheers Graham

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Doesn’t matter how you spell it – they taste great.