Moroccan · sauce/condiment
Harissa
Harissa reads citrus 6.2, sourness 5.6 and allium 4.3 on Palate's 0–10 flavor X-ray — a Moroccan sauce/condiment, about 15 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 3.1 / 10
- Sweet & Fruity — 4.3 / 10
- Sour & Bright — 7.9 / 10
- Bitter & Earthy — 2.7 / 10
- Rich & Fat — 4.5 / 10
- Aromatic & Spice — 5.0 / 10
The measured notes (of 18)
Citrus 6.2 · Sourness 5.6 · Allium 4.3 · Richness 4.2 · Sweetness 3.5 · Salinity 3.0 · Warm Spice 2.8 · Fruity 2.6 · Herbaceous 2.6 · Earthy 2.5 · Heat 2.4 · Umami 1.5 · Bitterness 1.3 · Floral 1.1 · Nutty 1.1
What's in it (9)
- 2 oz dried red chiles, soaked and drained
- 2 roasted red peppers
- 4 cloves garlic
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp caraway seeds
- 3 tbsp olive oil
- 2 tbsp lemon juice
- salt to taste
Time & effort: about 15 min · effort: easy
Nutrition (per 100 g, engine-estimated): 52.4 kcal, 1.6 g protein, 0.8 g fat, 10.4 g carbs
Dietary: Vegan — engine-derived; double-check anything allergy-critical.
How it's cooked (4 steps)
- Soak dried chiles in hot water until soft, then drain.
- Blend chiles and roasted peppers with garlic, cumin, coriander, caraway, lemon juice, and salt into a rough paste.
- Stream in olive oil while blending until a smooth, emulsified paste forms.
- Store in a jar covered with a thin layer of olive oil.
Dishes with a similar flavor shape
- Zaalouk — Moroccan
- Moroccan Raw Carrot Salad — Moroccan
- Moroccan Tomato Soup — Moroccan
- Chicken And Black -Eyed Pea Salad On Crispy Flour Tortillas — Tex-Mex
- Crispy Spiced Okra Curry — Indian
Keep reading: what citrus, sourness, allium mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.