cheryl
Administrator
Staff member
Do I Know Anything About Harissa at All? - Taste Cooking
In America, the heavily spiced condiment has been diluted, distorted, and sold en masse. Mansour Arem’s setting the record straight.
Have you ever eaten something that smashed all your previous conceptions to smithereens? Mansour Arem’s harissa can do that to you.
My first bite, raw from a jar that my buddy Garrett Oliver—Arem’s former boss at Brooklyn Brewery—hand-delivered to my door (so great was his zeal for this harissa), hit me like Proust’s madeleine. It was a taste that unlocked a memory. As I rolled the plush paste around with my tongue, the flavors of bitter olive oil and ruddy coriander revealed themselves. Then a jolt of fruit—yes, chiles are technically fruits, but are there blueberries in here?—then a slow, smoldering heat that tickled my gums and beckoned another spoonful.
In America, the heavily spiced condiment has been diluted, distorted, and sold en masse. Mansour Arem’s setting the record straight.
Have you ever eaten something that smashed all your previous conceptions to smithereens? Mansour Arem’s harissa can do that to you.
My first bite, raw from a jar that my buddy Garrett Oliver—Arem’s former boss at Brooklyn Brewery—hand-delivered to my door (so great was his zeal for this harissa), hit me like Proust’s madeleine. It was a taste that unlocked a memory. As I rolled the plush paste around with my tongue, the flavors of bitter olive oil and ruddy coriander revealed themselves. Then a jolt of fruit—yes, chiles are technically fruits, but are there blueberries in here?—then a slow, smoldering heat that tickled my gums and beckoned another spoonful.