HARISSA WITH A SOFTER TOUCH
ADDING ROSE PETALS WILL BRING A SWEETNESS TO A FIERY CONDIMENT
I have always used spices in my cooking but I never had any formal training or knew much about them really, except that they tasted good.
So when we moved to Australia from the UK in 2010 I was very excited when I discovered Herbies Spices. Ian Hemphill is a legend in his own right and as far as I am concerned, the spice king of Australia. He knows his stuff and taught me about the art and the science of spice blending. His products are all about quality and that’s why I stock his range in the shop.
Anyway, it always amazes me just how much influence cooking shows and cooking competitions have had on us foodies, especially in recent years. Take Nigella seeds for example. I’ve always stocked them and I probably take advantage of them as I’ve been using them for years.
Thanks to Jamie Oliver this is now the next best thing since sliced bread. I tasted it on my travels in Morocco and remember it being a fairly fiery condiment but from memory I recall it also having a lovely soft rose aroma and the heat from the chilli being slightly softened by the sweetness of the rose petals.
WORDS: VICKI TAYLOR