Global Recipes

Seed Programs International


Harissa is a spicy condiment that's a staple in North African and Middle Eastern cooking. Harissa recipes vary by countries and regions, but it's typically a blend of hot peppers, garlic, olive oil, and spices, like cumin, coriander, caraway, and mint. Tomatoes and rose petals are also common ingredients. Harissa can be used as a condiment and for grilling all types of protein, flavoring roasted vegetables, or stews and soups. It is also delicious as a side with couscous or rice. You can control the spicy heat of harissa by increasing or reducing the number of hot peppers. Just remember, it is meant to be hot!


2 red bell peppers, seeded
6 red chili peppers of your choice, seeded
1 small red onion, coarsely chopped
3 garlic cloves, peeled and coarsely chopped
1 1/2 teaspoon tomato paste
1/4 teaspoon caraway seed
1/4 teaspoon coriander seed
1/2 teaspoon cumin seed
1/2 teaspoon dried mint
3 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon salt


  1. Preheat oven to 400 degrees. Lay peppers on their sides on a baking sheet and roast for 20-25 minutes, until charred on the outside and completely soft. Transfer to a bowl, cover with plastic wrap and allow to cool. Peel the pepper and discard its skin.
  2. Toast the coriander, cumin, and caraway seed for 2 minutes. Use a mortar and use a pestle to grind until powder.
  3. Heat the olive oil in a frying pan over medium heat, and cook the onion and garlic for 10 to 12 minutes until caramelized.
  4. Use a blender or a food processor to blend all ingredients to your desired consistency.

Store in a sterilized jar in the fridge for up to two weeks (and sometimes longer).


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Seed Programs International (SPI)

Seed Programs InternationalSeed Programs International (SPI) is a non-profit, tax exempt, non-governmental humanitarian organization.

We work thorough other humanitarian organizations, church groups, service clubs and individual donors, to provide quality seed to impoverished communities in developing countries enabling them to grow some of their own food. In addition to seed, SPI provides critical seed expertise and experience operating seed based self help programs.”

SPI is operated by individuals with over 50 years seed industry experience plus over 20 years experience in vegetable research and production. We also have 15 years experience operating programs that have successfully shipped seed to over 70 countries on five continents. SPI has shipped enough seed to plant over 1,000,000 vegetable gardens, providing more than 20 kinds of vegetables that are rich in vitamins and minerals often missing in people’s diets.