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Spice Harissa

Spice Harissa

  • $ 10.00


Harissa is the staple fiery condiment of Tunisia. A combination of hot peppers, spices and herbs, it is used as a rub, a general spice to add to any dish, and as a spread like mustard. We have created a dry Harissa, making it convenient to create a little or a lot as you need it, and allowing it to be used as either a dry ingredient or made into a paste with a bit of oil or hot water.
Certified USDA Organic, Certified Kosher, Gluten Free, Non-GMO

80 gm (2.8 oz) of Spice in a Reusable Tin

5 out of 5 Heat

Ingredients: Chipotle Chili, Coriander, Paprika, Caraway Seed, Ancho Chili, Mint, Birds Eye Chili, Cumin, Garlic, Himalayan Pink Salt, Vermont Maple Sugar

Ingredients

16-20 oz. ground turkey
1 red bell pepper
1-2 Tbsp of your favorite Teeny Tiny Spice blend (Herb heavy ones work well in the burger, try Shepherd Herb, Za’atar, or Montreal)
1 tsp salt

For the mayo:
4 Tbsp mayo (make your own here!)
1-2 tsp Teeny Tiny Harissa
1-2 tsp smoked paprika

​ Instructions
1. Fire up the grill! Get the grill hot!
2. In a food processor, dice the red pepper until it is very finely chopped. You could do this by hand as well.
3. Mix turkey, red pepper, salt, and 1-2 tbsp of an herb heavy Teeny Tiny Spice in a large bowl.
4. Patty out into about 5-6 burgers, depending on size.
5. Brush grill with cooking oil to prevent sticking (see a how-to, here)
6. Grill burgers until done through. Pan frying these will work just as well!
7. Meanwhile- mix mayo with Harissa and smoked paprika.
8. When burgers are all done, top your burger with the mayo, some sliced onion, and even a sprinkle of some feta cheese.

Enjoy!

- See more at: http://www.teenytinyspicerecipes.com/pepper-turkey-burgers-with-a-smoked-harissa/#sthash.4AsHbTs3.dpuf

Ingredients

16-20 oz. ground turkey
1 red bell pepper
1-2 Tbsp of your favorite Teeny Tiny Spice blend (Herb heavy ones work well in the burger, try Shepherd Herb, Za’atar, or Montreal)
1 tsp salt

For the mayo:
4 Tbsp mayo (make your own here!)
1-2 tsp Teeny Tiny Harissa
1-2 tsp smoked paprika

​ Instructions
1. Fire up the grill! Get the grill hot!
2. In a food processor, dice the red pepper until it is very finely chopped. You could do this by hand as well.
3. Mix turkey, red pepper, salt, and 1-2 tbsp of an herb heavy Teeny Tiny Spice in a large bowl.
4. Patty out into about 5-6 burgers, depending on size.
5. Brush grill with cooking oil to prevent sticking (see a how-to, here)
6. Grill burgers until done through. Pan frying these will work just as well!
7. Meanwhile- mix mayo with Harissa and smoked paprika.
8. When burgers are all done, top your burger with the mayo, some sliced onion, and even a sprinkle of some feta cheese.

Enjoy!

- See more at: http://www.teenytinyspicerecipes.com/pepper-turkey-burgers-with-a-smoked-harissa/#sthash.4AsHbTs3.dpuf

Ingredients

16-20 oz. ground turkey
1 red bell pepper
1-2 Tbsp of your favorite Teeny Tiny Spice blend (Herb heavy ones work well in the burger, try Shepherd Herb, Za’atar, or Montreal)
1 tsp salt

For the mayo:
4 Tbsp mayo (make your own here!)
1-2 tsp Teeny Tiny Harissa
1-2 tsp smoked paprika

​ Instructions
1. Fire up the grill! Get the grill hot!
2. In a food processor, dice the red pepper until it is very finely chopped. You could do this by hand as well.
3. Mix turkey, red pepper, salt, and 1-2 tbsp of an herb heavy Teeny Tiny Spice in a large bowl.
4. Patty out into about 5-6 burgers, depending on size.
5. Brush grill with cooking oil to prevent sticking (see a how-to, here)
6. Grill burgers until done through. Pan frying these will work just as well!
7. Meanwhile- mix mayo with Harissa and smoked paprika.
8. When burgers are all done, top your burger with the mayo, some sliced onion, and even a sprinkle of some feta cheese.

Enjoy!

- See more at: http://www.teenytinyspicerecipes.com/pepper-turkey-burgers-with-a-smoked-harissa/#sthash.4AsHbTs3.dpuf


    To toast pumpkinseeds: place pumpkinseeds in a single layer on a baking sheet in oven or toaster oven that has been preheated to 350ºF. Cook until lightly browned, checking every 5 minutes or so. - See more at: http://www.teenytinyspicerecipes.com/roasted-butternut-squash-soup/#sthash.QPLhNFFs.dpuf

    Ingredients

    1 Whole Butternut squash, peeled and cut into 1” cubes
    1-2 Tbsp Teeny Tiny Spice blend of choice
    2 Tbsp Olive oil
    1 Medium Onion, diced
    4 C Broth (Chicken or vegetable)
    1 C Water (to adjust thickness of soup)
    Dollops of Crème freche
    Sprinkling of Chives or toasted pumpkinseeds (see below) for serving
    Salt To taste

    Instructions

    1. Preheat oven to 425° F.
    2. Put chunked squash, onion, olive oil and spice in a bowl and toss to coat well.
    3. Spread the spiced veggies in a roasting pan.
    4. Cook for 45-50 minutes, until squash is soft.
    5. Divide the squash/onion mixture into thirds. In a blender, add 1/3 squash/onion and 1 C broth and blend until smooth. Pour into pot and repeat to blend the remaining broth and vegetables.
    6. Add water to the soup to adjust it to your desired thickness.
    7. Heat to serving temperature.
    8. Add salt to taste.
    9. Serve in bowls with a dollop of crème freche and either a sprinkling of chopped chives or toasted pumpkin seeds.
    - See more at: http://www.teenytinyspicerecipes.com/roasted-butternut-squash-soup/#sthash.QPLhNFFs.dpuf

    Ingredients

    1 Whole Butternut squash, peeled and cut into 1” cubes
    1-2 Tbsp Teeny Tiny Spice blend of choice
    2 Tbsp Olive oil
    1 Medium Onion, diced
    4 C Broth (Chicken or vegetable)
    1 C Water (to adjust thickness of soup)
    Dollops of Crème freche
    Sprinkling of Chives or toasted pumpkinseeds (see below) for serving
    Salt To taste

    Instructions

    1. Preheat oven to 425° F.
    2. Put chunked squash, onion, olive oil and spice in a bowl and toss to coat well.
    3. Spread the spiced veggies in a roasting pan.
    4. Cook for 45-50 minutes, until squash is soft.
    5. Divide the squash/onion mixture into thirds. In a blender, add 1/3 squash/onion and 1 C broth and blend until smooth. Pour into pot and repeat to blend the remaining broth and vegetables.
    6. Add water to the soup to adjust it to your desired thickness.
    7. Heat to serving temperature.
    8. Add salt to taste.
    9. Serve in bowls with a dollop of crème freche and either a sprinkling of chopped chives or toasted pumpkin seeds.
    - See more at: http://www.teenytinyspicerecipes.com/roasted-butternut-squash-soup/#sthash.QPLhNFFs.dpuf

    Ingredients

    1 Whole Butternut squash, peeled and cut into 1” cubes
    1-2 Tbsp Teeny Tiny Spice blend of choice
    2 Tbsp Olive oil
    1 Medium Onion, diced
    4 C Broth (Chicken or vegetable)
    1 C Water (to adjust thickness of soup)
    Dollops of Crème freche
    Sprinkling of Chives or toasted pumpkinseeds (see below) for serving
    Salt To taste

    Instructions

    1. Preheat oven to 425° F.
    2. Put chunked squash, onion, olive oil and spice in a bowl and toss to coat well.
    3. Spread the spiced veggies in a roasting pan.
    4. Cook for 45-50 minutes, until squash is soft.
    5. Divide the squash/onion mixture into thirds. In a blender, add 1/3 squash/onion and 1 C broth and blend until smooth. Pour into pot and repeat to blend the remaining broth and vegetables.
    6. Add water to the soup to adjust it to your desired thickness.
    7. Heat to serving temperature.
    8. Add salt to taste.
    9. Serve in bowls with a dollop of crème freche and either a sprinkling of chopped chives or toasted pumpkin seeds.
    - See more at: http://www.teenytinyspicerecipes.com/roasted-butternut-squash-soup/#sthash.QPLhNFFs.dpuf

    Ingredients

    1 Whole Butternut squash, peeled and cut into 1” cubes
    1-2 Tbsp Teeny Tiny Spice blend of choice
    2 Tbsp Olive oil
    1 Medium Onion, diced
    4 C Broth (Chicken or vegetable)
    1 C Water (to adjust thickness of soup)
    Dollops of Crème freche
    Sprinkling of Chives or toasted pumpkinseeds (see below) for serving
    Salt To taste

    Instructions

    1. Preheat oven to 425° F.
    2. Put chunked squash, onion, olive oil and spice in a bowl and toss to coat well.
    3. Spread the spiced veggies in a roasting pan.
    4. Cook for 45-50 minutes, until squash is soft.
    5. Divide the squash/onion mixture into thirds. In a blender, add 1/3 squash/onion and 1 C broth and blend until smooth. Pour into pot and repeat to blend the remaining broth and vegetables.
    6. Add water to the soup to adjust it to your desired thickness.
    7. Heat to serving temperature.
    8. Add salt to taste.
    9. Serve in bowls with a dollop of crème freche and either a sprinkling of chopped chives or toasted pumpkin seeds.
    - See more at: http://www.teenytinyspicerecipes.com/roasted-butternut-squash-soup/#sthash.QPLhNFFs.dpuf

    Ingredients

    1 Whole Butternut squash, peeled and cut into 1” cubes
    1-2 Tbsp Teeny Tiny Spice blend of choice
    2 Tbsp Olive oil
    1 Medium Onion, diced
    4 C Broth (Chicken or vegetable)
    1 C Water (to adjust thickness of soup)
    Dollops of Crème freche
    Sprinkling of Chives or toasted pumpkinseeds (see below) for serving
    Salt To taste

    Instructions

    1. Preheat oven to 425° F.
    2. Put chunked squash, onion, olive oil and spice in a bowl and toss to coat well.
    3. Spread the spiced veggies in a roasting pan.
    4. Cook for 45-50 minutes, until squash is soft.
    5. Divide the squash/onion mixture into thirds. In a blender, add 1/3 squash/onion and 1 C broth and blend until smooth. Pour into pot and repeat to blend the remaining broth and vegetables.
    6. Add water to the soup to adjust it to your desired thickness.
    7. Heat to serving temperature.
    8. Add salt to taste.
    9. Serve in bowls with a dollop of crème freche and either a sprinkling of chopped chives or toasted pumpkin seeds.
    - See more at: http://www.teenytinyspicerecipes.com/roasted-butternut-squash-soup/#sthash.QPLhNFFs.dpuf

    Ingredients

    1 Whole Butternut squash, peeled and cut into 1” cubes
    1-2 Tbsp Teeny Tiny Spice blend of choice
    2 Tbsp Olive oil
    1 Medium Onion, diced
    4 C Broth (Chicken or vegetable)
    1 C Water (to adjust thickness of soup)
    Dollops of Crème freche
    Sprinkling of Chives or toasted pumpkinseeds (see below) for serving
    Salt To taste

    Instructions

    1. Preheat oven to 425° F.
    2. Put chunked squash, onion, olive oil and spice in a bowl and toss to coat well.
    3. Spread the spiced veggies in a roasting pan.
    4. Cook for 45-50 minutes, until squash is soft.
    5. Divide the squash/onion mixture into thirds. In a blender, add 1/3 squash/onion and 1 C broth and blend until smooth. Pour into pot and repeat to blend the remaining broth and vegetables.
    6. Add water to the soup to adjust it to your desired thickness.
    7. Heat to serving temperature.
    8. Add salt to taste.
    9. Serve in bowls with a dollop of crème freche and either a sprinkling of chopped chives or toasted pumpkin seeds.
    - See more at: http://www.teenytinyspicerecipes.com/roasted-butternut-squash-soup/#sthash.QPLhNFFs.dpuf

    Ingredients

    1 Whole Butternut squash, peeled and cut into 1” cubes
    1-2 Tbsp Teeny Tiny Spice blend of choice
    2 Tbsp Olive oil
    1 Medium Onion, diced
    4 C Broth (Chicken or vegetable)
    1 C Water (to adjust thickness of soup)
    Dollops of Crème freche
    Sprinkling of Chives or toasted pumpkinseeds (see below) for serving
    Salt To taste

    Instructions

    1. Preheat oven to 425° F.
    2. Put chunked squash, onion, olive oil and spice in a bowl and toss to coat well.
    3. Spread the spiced veggies in a roasting pan.
    4. Cook for 45-50 minutes, until squash is soft.
    5. Divide the squash/onion mixture into thirds. In a blender, add 1/3 squash/onion and 1 C broth and blend until smooth. Pour into pot and repeat to blend the remaining broth and vegetables.
    6. Add water to the soup to adjust it to your desired thickness.
    7. Heat to serving temperature.
    8. Add salt to taste.
    9. Serve in bowls with a dollop of crème freche and either a sprinkling of chopped chives or toasted pumpkin seeds.
    - See more at: http://www.teenytinyspicerecipes.com/roasted-butternut-squash-soup/#sthash.QPLhNFFs.dpuf

    Ingredients

    1 Whole Butternut squash, peeled and cut into 1” cubes
    1-2 Tbsp Teeny Tiny Spice blend of choice
    2 Tbsp Olive oil
    1 Medium Onion, diced
    4 C Broth (Chicken or vegetable)
    1 C Water (to adjust thickness of soup)
    Dollops of Crème freche
    Sprinkling of Chives or toasted pumpkinseeds (see below) for serving
    Salt To taste

    Instructions

    1. Preheat oven to 425° F.
    2. Put chunked squash, onion, olive oil and spice in a bowl and toss to coat well.
    3. Spread the spiced veggies in a roasting pan.
    4. Cook for 45-50 minutes, until squash is soft.
    5. Divide the squash/onion mixture into thirds. In a blender, add 1/3 squash/onion and 1 C broth and blend until smooth. Pour into pot and repeat to blend the remaining broth and vegetables.
    6. Add water to the soup to adjust it to your desired thickness.
    7. Heat to serving temperature.
    8. Add salt to taste.
    9. Serve in bowls with a dollop of crème freche and either a sprinkling of chopped chives or toasted pumpkin seeds.
    - See more at: http://www.teenytinyspicerecipes.com/roasted-butternut-squash-soup/#sthash.QPLhNFFs.dpuf

    Ingredients

    1 Whole Butternut squash, peeled and cut into 1” cubes
    1-2 Tbsp Teeny Tiny Spice blend of choice
    2 Tbsp Olive oil
    1 Medium Onion, diced
    4 C Broth (Chicken or vegetable)
    1 C Water (to adjust thickness of soup)
    Dollops of Crème freche
    Sprinkling of Chives or toasted pumpkinseeds (see below) for serving
    Salt To taste

    Instructions

    1. Preheat oven to 425° F.
    2. Put chunked squash, onion, olive oil and spice in a bowl and toss to coat well.
    3. Spread the spiced veggies in a roasting pan.
    4. Cook for 45-50 minutes, until squash is soft.
    5. Divide the squash/onion mixture into thirds. In a blender, add 1/3 squash/onion and 1 C broth and blend until smooth. Pour into pot and repeat to blend the remaining broth and vegetables.
    6. Add water to the soup to adjust it to your desired thickness.
    7. Heat to serving temperature.
    8. Add salt to taste.
    9. Serve in bowls with a dollop of crème freche and either a sprinkling of chopped chives or toasted pumpkin seeds.
    - See more at: http://www.teenytinyspicerecipes.com/roasted-butternut-squash-soup/#sthash.QPLhNFFs.dpuf

    Ingredients

    1 Whole Butternut squash, peeled and cut into 1” cubes
    1-2 Tbsp Teeny Tiny Spice blend of choice
    2 Tbsp Olive oil
    1 Medium Onion, diced
    4 C Broth (Chicken or vegetable)
    1 C Water (to adjust thickness of soup)
    Dollops of Crème freche
    Sprinkling of Chives or toasted pumpkinseeds (see below) for serving
    Salt To taste

    Instructions

    1. Preheat oven to 425° F.
    2. Put chunked squash, onion, olive oil and spice in a bowl and toss to coat well.
    3. Spread the spiced veggies in a roasting pan.
    4. Cook for 45-50 minutes, until squash is soft.
    5. Divide the squash/onion mixture into thirds. In a blender, add 1/3 squash/onion and 1 C broth and blend until smooth. Pour into pot and repeat to blend the remaining broth and vegetables.
    6. Add water to the soup to adjust it to your desired thickness.
    7. Heat to serving temperature.
    8. Add salt to taste.
    9. Serve in bowls with a dollop of crème freche and either a sprinkling of chopped chives or toasted pumpkin seeds.
    - See more at: http://www.teenytinyspicerecipes.com/roasted-butternut-squash-soup/#sthash.QPLhNFFs.dpuf