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Harissa - Whoops - It's powdered

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Being new to the Sacramento area, I couldn't find Harissa paste anywhere. Ran in to Williams
Sonoma and grabbed what I thought was paste. Nope. It's powdered. Does anybody know
how much water or other liquid to add - or do I just make a paste-like consistency? And where
can I get the paste?

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  1. I don't know where to get the paste, but I just add oil to it to get the consistency I want.

    1 Reply
    1. Hi tafttiger,

      I'm going to respond to the where can I get the paste part of your question on the California board, because I am curious to see what others in the Sacramento area have to contribute.

      About making the paste from powder- I have been planning to buy a powdered version from Whole Spice in Napa (located in the Oxbow market) the next time I am there. Here are their instructions:
      http://www.wholespice.com/display.asp...

      ETA: here is the link to the other thread
      http://chowhound.chow.com/topics/841357

      2 Replies
      1. re: souvenir

        I'll certainly try the powder, garlic & oil. In the meantime I'll check in with Corti Brothers to see
        if they have the paste version. "Tis certainly easier.

        1. re: tafttiger

          True (easier). And it's how I've always done it so far. Lately, I have been interested in checking out variations, so the powder method seems pretty easy as a first step. I'm also interested in making Paula Wolfert's recipes,
          http://www.seriouseats.com/recipes/20...
          http://www.paula-wolfert.com/books/sl...
          and this one cited by Clifford Wright:
          http://www.cliffordawright.com/caw/re...