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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

We just bought some chilli jam at Pt Campbell on the weekend and are kicking ourselves that we didn't buy more!

Mike

Chili Facts

 

In 1912 Wilbur Scoville, a US pharmacist worked up a method to give a heat rating to different varieties of chillies. It is known as the Scoville scale and still used today. The Scoville Scale of heat units is determined by measuring the amount of sweetened water required to dilute the capsaicin (the hot component of a chilli) until it is undetectable. That is, the more sweetened water required, the higher the heat rating. Now this sounds like science until the human factor is acknowledged. A panel of 5 tasters make the judgement at what point the chilli heat becomes undetectable and we all know that people have a very different sensitivity to chilli!