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Pilpelchuma seasoning


Pilpelchuma, which translates to “pepper garlic” in Hebrew, is a spicy and spiced coarse paste made from rehydrated chiles ground with raw garlic and toasted spices, popular throughout Libya and Israel, and is often compared to harissa. This seasoning recreates those flavors in a dry rub form which is great for chicken, pork, salmon, root vegetables, and can be mixed with yogurt or sour cream for a creative spread.

1 ounce net weight.

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Pilpelchuma (the name means “pepper garlic” in Hebrew, and both are key ingredients of traditional Pilpelchuma) is an intensely flavored condiment prepared throughout the Tripolitan region of Libya and increasingly popular in areas of Israel where many Jewish Libyan expats have settled. Often compared to harissa, Pilpelchuma is a coarse paste made from rehydrated chiles ground with raw garlic and toasted spices. It is often used to provide heat and flavor in Shakshuka, an Israeli dish of eggs poached in a spicy tomato sauce.
This seasoning is a shelf-stable take on this classic seasoning, made from a blend of five chile powder varieties, granulated garlic, and other spices. It’s a great dry rub or marinade choice (we especially like it with olive oil) for salmon, pork, chicken, root vegetables, or sturdy greens. It can also be rehydrated with a splash of warm water to recreate an authentically spicy chile paste, or stirred into tomato sauce and tossed with pasta for an unorthodox take on Fra Diavolo. Naturally vegetarian and gluten-free.

Ingredients: dried chiles, granulated garlic, salt (20 mg per 1/4 tsp) , spices, granulated honey, paprika, citric acid

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