Creamy sweet & spicy Tunisian-style chili paste ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏
Sold out within just hours last summer, small-batch Rose & Cardamom Harissa is back! Buttery, savory and delicately spicy, this Tunisian-style chili paste is mild on heat and romantically aromatic with a flora kiss of Damask Rose Petals and Cloud Forest Cardamom. A special exclusive treat made in collaboration with Zwïta, we have just 500 jars, while supplies last! | | Made with both sun-dried and smoked chili peppers, extra virgin olive oil and fresh garlic, Rose & Cardamom Harissa is creamier, richer and more full-bodied than any other we've had. Lightly sweetened with date syrup, the spice level is beautifully layered with savory delight and peppery tease. First launched in Spice Club, it's become one of our most popular collabs. | | - as a finishing touch on fried eggs or shakshuka
- in sandwiches, like BLTs, grilled cheeses or turkey clubs
- on a cheese board with fruit preserves and nuts
- stirred into tomato soup, muhammara, spiced tofu
- on grilled shrimp, seared salmon or creamy tuna melt
- brushed onto roasted chicken, roasted carrots or Brussels sprouts
- in harissa chickpea bakes, veggie hummus wraps or pasta salads
“I always *want* to like harissa,” notes our customer Lynda, “but other pastes have just been hot and a little harsh. The depth of flavor in this is amazing! Will include it in the cold lentil salad I have planned for today. Bravo!” | | Founded by first-generation Tunisian-American brothers, Mansour and Karim Arem, Zwïta serves up traditional flavors of ancestral family recipes: “Our products are not ‘adapted to fit the American palate.’” Named after their maternal great-grandmother, Zwïta is committed to preserving and sharing raw and unapologetic Tunisian flavors. Mansour explains how this special flavor came about: “Although spice blends used in harissa can vary from family to family back in the Tunisian motherland, they typically consist mainly of a mix of coriander and caraway. When Ethan reached out to me about doing a collaboration harissa together, I was excited because it was an opportunity to do something that was different and exciting but also still true to our roots. Harissa is not supposed to be sweet but during the development stage of this product, we really felt the date syrup brought out the floral sweetness of the rose & cardamom in a beautiful way!” | | Questions? Feedback? Ideas? We love to hear from you. Just reply to this email.
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