Harissa frittenwürze Klingenberg gingerbread spice

Klingenberg gingerbread spice

350 g rye flour 960

For fish and seafood the mild heat of Piment d'Espelette fits well

Good to know: The blend is very coarsely cracked

Add chopped tomatoes and drained kidney beans and simmer everything for 30 minutes

Harissa frittenwürze Klingenberg gingerbread spiceHarissa, a fiery aromatic spice blend from Tunisia Harissa is the fiery soul of North African cooking, a spice with a clear heat, smoky depth and sun warm character from the Maghreb. We compose it in our workshop in Klingenberg am Main from roasted chilies, caraway, cumin, coriander, garlic, salt and Mediterranean spices. The character: honestly hot without burning, with an aromatic caraway depth and a fruit note from the paprika. How to use Harissa