Sauces, pastes & condiments · Pastes

Harissa

North African paste of roasted red chillies, garlic, olive oil and spices such as caraway, cumin and coriander.

Also called: harisa, rose harissa

Photo: Ovva olfa, via Wikimedia Commons (CC-BY-SA-4.0)

What it is

A smoky-hot red paste from Tunisia and the wider Maghreb, made by grinding dried chillies with garlic, olive oil, salt and spices. Rose harissa adds rose petals for a floral, softer heat. It is spicier and more aromatic than plain chilli purée and more rustic than sriracha.

How it’s used

Stirring into couscous, tagines and soups
Rubbing on roast chicken, lamb and vegetables
Mixing with yoghurt for a dip or sauce
Seasoning shakshuka and eggs
Spicing dressings and grain salads

Characteristics

Taste: Hot, smoky and earthy with garlic and warm spice.
Texture: Thick, oily paste.
Appearance: Deep brick red.
When cooked: Mellows and sweetens when roasted or simmered; burns if fried too hot.
Sold as: paste
Cooking uses: Mainly a seasoning, Commonly cooked, Suitable for grilling
Common in: Tunisian, Moroccan, Algerian, Libyan, Maghrebi, Israeli

Storage

Refrigerated. Refrigerate after opening and keep covered with a thin layer of olive oil.

Diet, allergens and safety

No major allergens in typical versions.

Vegetarian
Vegan
Dairy-free
Egg-free
Gluten-free
Nut-free
Soy-free
Caffeine-free

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Red pepper paste — Add a pinch of cumin and caraway; heat varies.
Tomato paste — Mixed with chilli flakes, smoked paprika, cumin and garlic; milder and tomato-forward.