This spice has been named after the Harira soup that is still considered a staple in the Moroccan cuisine, especially during the holy month of Ramadan. It is known for its high nutritional value, as it is rich in vitamins and animal and plant proteins; which makes it a complete meal. This legacy of our family is usually served with dates and “chebakia” dessert, yet it is served with hot bread, and boiled eggs in some areas of Morocco. This spice has specially been crafted to be the perfect complement for your Harira as it reunites most of the ingredients used to make the dish, such as chickpeas flour, onion, garlic, ginger, black pepper, tumeric, cumin, cayenne, cilantro, parsley, and tomatoes powder.