This Valentine's Day, we're falling head over heels for Rose Harissa, a blend we had the pleasure of creating alongside one of our all-time favourite chefs, Cheetie Kumar.

It's earthy, smoky, and floral all at once, with a warmth that sneaks up on you in the best way.

Whether you're planning an intimate dinner for two, hosting a Galentine's potluck, or treating yourself to something a little special (you deserve it), these three recipes show just how versatile Rose Harissa can be. Think decadent chocolate truffles, a show-stopping seared scallop dinner, and a breakfast-in-bed moment worth waking up for. Your Valentine's Day menu? Covered.

Rose Harissa Chocolate Truffles

The floral notes of rose in the Rose Harissa match beautifully with semi-sweet chocolate, leaving a lingering, subtle smokey heat. These truffles are truly one of a kind and will keep you coming back for more!

Ingredients

• 1 (12 oz.) bag of good-quality semi-sweet chocolate chips 
• 2 Tbsp unsalted butter, room temperature
• ⅔ cup heavy cream
• 1½ tsp Spicewalla Rose Harissa
• Toppings: crushed freeze-dried rose petals, flaky sea salt, cacao nibs, or a light dusting of cocoa powder

Preparation

1. Place the chocolate chips and butter in a heat-safe bowl, set aside.
2. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
3. Take off the heat and quickly stir in the Rose Harissa blend, allowing the spices to bloom in the hot cream.
4. Immediately pour the hot cream over the chocolate chips and butter, let sit for about 5 minutes.
5. Whisk the cream, butter, and chocolate together until it is smooth and glossy.
6. Pour the chocolate into a shallow dish, cover with plastic wrap directly touching the surface, and chill for at least 2 hours (or overnight for best results).
7. Use a spoon or small cookie scoop to scoop out about 1 Tbsp of the chocolate and roll it into a ball. Work quickly, as the chocolate will soften from the warmth of your hands.
8. Immediately roll the truffle in your desired topping and place on a serving plate.
9. Cover and chill in the refrigerator until ready to serve. Let truffles sit at room temperature for 10-15 minutes before serving for the best texture and flavor.
   

Rose Harissa Butter Basted Scallops with Citrus Herb Couscous

Nothing says "I love you" quite like perfectly seared scallops. This dish is elegant, impressive, and comes together in under 30 minutes. The Rose Harissa butter adds a nice complexity without overwhelming the delicate sweetness of the scallops.

Ingredients

For the Scallops:

• 12 large sea scallops, patted very dry
• Salt and pepper to taste
• 2 tsp Spicewalla Rose Harissa, divided
• 2 Tbsp olive oil
• 3 Tbsp unsalted butter
• 2 cloves garlic, smashed
• Fresh thyme sprigs
• Lemon wedges for serving

For the Couscous:

• 1½ cups vegetable or chicken stock
• 1 cup pearl couscous
• Salt to taste
• Zest of 1 orange
• Zest of 1 lemon
• ¼ cup toasted slivered almonds
• 2 Tbsp chopped fresh mint
• 2 Tbsp chopped fresh parsley
• 2 Tbsp olive oil

Preparation

For the Couscous:

1. Bring the stock to a boil in a medium saucepan. Add the pearl couscous and a pinch of salt.
2. Reduce heat to low, cover and simmer for 10-12 minutes until tender and liquid is absorbed.
3. Fluff with a fork and stir in the citrus zests, herbs, almonds, and olive oil. Keep warm.

For the Scallops:

1. Pat the scallops completely dry with a paper towel.
2. Season with salt, pepper, and 1 tsp of Rose Harissa blend.
3. Heat a large skillet over medium-high heat. Add the olive oil and heat until it shimmers.
4. Carefully place the scallops in the pan, making sure not to crowd them. Sear without moving for 2-3 minutes until a golden crust forms.
5. Flip the scallops and immediately add the butter, remaining 1 tsp of Rose Harissa, garlic, and thyme to the pan.
6. Tilt the pan slightly and use a spoon to continuously baste the scallops with the fragrant Rose Harissa butter for 1-2 minutes until just cooked through or the internal temp reaches 125°F.
7. Remove from heat and serve immediately with the citrus couscous and drizzle with the Rose Harissa butter from the pan. Garnish with lemon wedges and extra fresh herbs.

Rose Harissa Pistachio Honey Yogurt Bowls with Roasted Strawberries

Start your V Day with breakfast in bed featuring this stunning yogurt bowl. The Rose Harissa brings a really nice warmth to sweet roasted strawberries. It's healthy, gorgeous, and tastes like you tried way harder than you actually did.

Ingredients

For the Roasted Strawberries:

• 1 lb fresh strawberries, hulled and halved
• 2 Tbsp honey
• ½ tsp Spicewalla Rose Harissa 
• 1 tsp vanilla extract
• Pinch of salt

For the Bowls:

• 2 cups full-fat Greek yogurt
• 2 Tbsp honey
• ¼ tsp Spicewalla Rose Harissa blend
• ½ cup toasted pistachios, roughly chopped
• ¼ cup granola
• Fresh rose petals for garnish (optional, but very romantic)
• Drizzle of honey

Preparation

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Toss the strawberries with honey, Rose Harissa, vanilla, and salt. Spread in a single layer on the baking sheet.
3. Roast for 15-20 minutes until the strawberries are soft and jammy, with their juices bubbling. Let cool slightly.
4. In a small bowl, whisk together the Greek yogurt, honey, and Rose Harissa until smooth.
5. Divide the Rose Harissa yogurt between two bowls. Top with warm roasted strawberries and their syrup, pistachios, and granola.
6. Finish with a drizzle of honey and fresh rose petals if using.

Make It Extra Special: Serve on a tray with fresh flowers, good coffee, and maybe a love note.