{"product_id":"flavour-spice-moroccan-harissa-paste","title":"FLAVOUR \u0026 SPICE: Moroccan Harissa Paste Medium | North African Chilli \u0026 Garlic Paste | 270g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium — fresh cayenne chilli warmth, built for cooking, not for showing off\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 270g jar\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia (Mudgeeraba, QLD) — 73% Australian ingredients\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and vegetarian friendly, no artificial colours, flavours or preservatives — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Lamb, chicken, roasted vegetables, dips\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe paste that turns a Tuesday roast into something worth talking about\u003c\/h2\u003e\u003cp\u003eMoroccan Harissa Paste is a proper North African chilli-and-garlic paste, built from fresh cayenne chilli, capsicum, tomato and a warm spice blend of cumin, coriander and caraway. It's a marinade, a stir-through, a dip base and a glaze all in one jar — the kind of thing that turns a plain roast into a conversation.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eIt opens with fresh cayenne chilli and capsicum heat. The middle brings roasted garlic, cumin, coriander and caraway warmth. It finishes lemony and paprika-rich, savoury and lingering rather than sharp.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRub it generously into lamb or chicken and let it marinate a few hours before it hits the grill or oven.\u003c\/li\u003e\n\u003cli\u003eStir a spoonful through a stew or soup for an instant North African backbone.\u003c\/li\u003e\n\u003cli\u003eToss roasted vegetables through a thinned-out spoonful before they go in the oven.\u003c\/li\u003e\n\u003cli\u003eFold it into yoghurt or hummus for a dip that actually has something to say.\u003c\/li\u003e\n\u003cli\u003eRogue use: spread it thin under the skin of a whole roast chicken before it goes in.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA deep brick-red paste flecked with visible chilli, capsicum and herb. Thick and spreadable, it clings to meat rather than running off, so a little goes a long way.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Fresh Cayenne Chilli, Fresh Capsicum, Fresh Tomato, Vinegar, Olive Oil, Fresh Garlic, Sun-Dried Tomatoes, Coriander Seed, Fresh Lemon, Caraway Seed, Cumin Seed, Paprika, Pepper, Sea Salt.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and vegetarian friendly, no artificial colours, flavours or preservatives — always check the physical label.\u003c\/p\u003e\u003ch2\u003eQuestions answered\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Medium — fresh cayenne chilli gives it real warmth, built to season a dish rather than blow your head off.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it vegan?\u003c\/strong\u003e Yes — Flavour \u0026amp; Spice makes it vegan and vegetarian friendly, with 73% Australian ingredients.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat do I use it for?\u003c\/strong\u003e A marinade for lamb, chicken or seafood, a stir-through for stews and soups, or a base for a proper hummus or yoghurt dip.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in Australia, in Mudgeeraba, Queensland.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/173_proud-carving-lamb-leg.png?v=1783006579\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eDarryl's orders: work this into lamb or chicken the night before and let it sit — patience builds the colour and the flavour both. Finish the cook with a dust of \u003ca href=\"\/en-nz\/products\/sins-q-snow-all-purpose-rub\"\u003eSINSQUE Snow All Purpose Rub\u003c\/a\u003e and keep \u003ca href=\"\/en-nz\/products\/blues-hog-original-bbq-sauce\"\u003eBlues Hog Original BBQ Sauce\u003c\/a\u003e close for the table. Low, slow, and strictly off the books.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Harissa Butterflied Lamb Leg\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA night in the marinade, a quick dash over the coals.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.5kg butterflied lamb leg; 3 tbsp Moroccan Harissa Paste; 2 tbsp olive oil; 1 tsp salt; 1 cup thick yoghurt.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eMix the harissa, oil and salt and rub all over the lamb. Marinate overnight in the fridge.\u003c\/li\u003e\n\u003cli\u003eGrill over medium-high heat for 10–12 minutes a side until the thickest part reads 57°C for medium.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes under loose foil, then slice and serve with yoghurt.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Butterflying gives more surface for the harissa and cuts the cook to under half an hour.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Medium — fresh cayenne chilli gives it real warmth, built to season a dish rather than blow your head off.\"}}, {\"@type\": \"Question\", \"name\": \"Is it vegan?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes — Flavour \u0026 Spice makes it vegan and vegetarian friendly, with 73% Australian ingredients.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use it for?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"A marinade for lamb, chicken or seafood, a stir-through for stews and soups, or a base for a proper hummus or yoghurt dip.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia, in Mudgeeraba, Queensland.\"}}]}\u003c\/script\u003e","brand":"FLAVOUR \u0026 SPICE","offers":[{"title":"Default Title","offer_id":44818811977770,"sku":"FS-MHP-270","price":21.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/flavour-spice-moroccan-harissa-paste-270g-front.png?v=1789067032","url":"https:\/\/www.therubhub.com.au\/en-nz\/products\/flavour-spice-moroccan-harissa-paste","provider":"THE RUB HUB","version":"1.0","type":"link"}