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CODEX STAN 308R-2011Regional Standard for Harissa (Red Hot Pepper Paste)

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  • Published: 2013-08-21
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Introduction
REGIONAL STANDARD FOR HARISSA (RED HOT PEPPER PASTE)
CODEX STAN 308R-2011
1. SCOPE
This standard applies to harissa (red hot pepper paste) as defined in Section 2, manufactured and intended for direct human consumption.
It does not apply to other traditionally-prepared types of harissa.
2. DESCRIPTION
“Harissa” designates the preserved pulp of fresh red hot pepper, of the Capsicum annuum variety, concentrated and with the composition provided for in Section 3 and preserved using thermal treatment only.
3. INGREDIENTS AND QUALITY FACTORS
3.1 Ingredients
- Fresh red hot peppers of the Capsicum annuum variety
- Fresh garlic
- Coriander
- Caraway
- Salt
 
 
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