Harissa

Harissa is a hot, aromatic paste, one of the cornerstone condiments of the cuisine of North Africa, above all Tunisia, and of the Maghreb in general. It is the true “soul” of many local dishes, adding to them fire, colour, and deep aroma.

Harissa is made from roasted or dried red chili peppers, which are ground with garlic, olive oil, and aromatic spices — cumin, coriander, caraway. The resulting paste has a rich red colour, a fiery taste, and a thick, warm spicy aroma. Harissa is used extremely widely: it is added to couscous, tagines, soups, and marinades for meat and fish, spread on bread, and thinned for sauces. A small spoonful of this paste can instantly turn a simple dish into a piquant and aromatic one. Harissa has conquered the world and become popular far beyond Africa.