Organic food by Whytes' from Manitoba, Canada




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  • Paprika & Cayenne Pepper Mixed Spice
  • Paprika & Cayenne Pepper Mixed Spice
  • Paprika & Cayenne Pepper Mixed Spice

Paprika & Cayenne Pepper Mixed Spice

Harvest 2014 | En inventaire | g

Par g

x $15.50 = $15.50


A perfect combination of spicy flavor to enrich the taste of your dishes. We recommend to use it as a key ingredient in a variety of hot sauces, particularly those employing vinegar as a preservative. Our pepper mixed spice is created based on a special proportion of each ingredient that makes it perfect to be spread on sandwiches or similar items to add a spicy flavor.

This mix consists of paprika and cayenne pepper, clove, mustard, zest and oregano. 

Recette spéciale

Ingredients Shakshuka with Capia Peppers and Cumin Directions

Shakshuka with Capia Peppers and Cumin

2 tablespoons olive oil

2 tablespoons Paprika & Cayenne Pepper Mixed Spice

2 teaspoons tomato paste

2 large red peppers, cut into 1/4-inch / 0.5cm dice (2 cups / 300 g in total)

4 cloves garlic, finely chopped

1 teaspoon ground cumin

5 large, very ripe tomatoes, chopped

4 large free-range eggs, plus 4 egg yolks

1/2 cup / 120 g labneh or thick yogurt


  1. Heat the olive oil in a large frying pan over medium heat and add the pilpelchuma or harissa, tomato paste, peppers, garlic, cumin, and 3/4 teaspoon salt. Stir and cook over medium heat for about 8 minutes to allow the peppers to soften. Add the tomatoes, bring to a gentle simmer, and cook for a further 10 minutes until you have quite a thick sauce. Taste for seasoning.
  2. Make 8 little dips in the sauce. Gently break the eggs and carefully pour each into its own dip. Do the same with the yolks. Use a fork to swirl the egg whites a little bit with the sauce, taking care not to break the yolks. Simmer gently for 8 to 10 minutes, until the egg whites are set but the yolks are still runny (you can cover the pan with a lid if you wish to hasten the process). Remove from the heat, leave for a couple of minutes to settle, then spoon into individual plates and serve with the labneh or yogurt.

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