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Home Products Ingredients & Seasonings Herbs Bart Spices Harissa Paste 82g
Bart Spices Harissa Paste 82g

Bart Spices Harissa Paste 82g

Bart Spices

Weight: 0.182kg
Units per box: 6

It is a traditional accompaniment in North African dishes such as couscous or tagines. It can also be used on meat, fish or poultry grills. Give it a hot and spicy flavour and a rich smoky aroma.

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SKU# S10191
EAN# 0000050700929
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Product Description

Bart’s herbal pastes are an easy and convenient way to flavour your dishes.
Harissa is a traditional side dish in North African dishes, such as couscous or tagines. It gives a hot and spicy flavour and a smoky and rich aroma.

Ingredients:

Onion, red peppers, water, garlic, red chilli, rapeseed oil, paprika, tomato puree, salt, lemon juice concentrate (lemon juice, SULPHITES), sugar, coriander, cumin, smoked paprika, fennel, black pepper.

Allergens:

See ingredients in UPPER CASE.

Storage:

Once opened, keep refrigerated and use within 6 weeks.

Preparation Suggestion:

Spread, spoon or mix with extra oil for instant intense flavour.

Usage Suggestions:

Ideal for seasoning vegetables and grilled meat, fish or poultry.
Spread, spoon or mix with extra oil for instant intense flavour.

Country of Origin:

United Kingdom

Nutritional information:

Nutrition Declaration (Typical Values): Per 100g
Energy 345kJ
83kcal
Fat
of wich saturates
4,9g
0,5g
Carbohydrate
of which sugars
8,3g
5,7g
Protein 1,4g
Salt 3,2g

Distributed by:

Socilink Lda
Rua Quinta dos Álamos n.º 3
2625-577 Vialonga

Notice about our product information:

Always confirm the information on the article label. Food products are subject to constant change, for this reason, we recommend that you always read the labeling information that accompanies each product, including the nutritional information, ingredient list, storage, preparation and use instructions as well as other information before use or consumption.

SKU# S10191
EAN# 0000050700929
ITF14# 05012836524150
Net Content 82g
Gross Weight 0.182kg
Units per box 6
Catalog Page 122
Conservation Ambient
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