Description
Harissa has deep roots in Maghrebi cuisine, and its origin is often attributed to Tunisia. This spicy condiment derives its name from the Arabic “harasa,” meaning “to crush” or “to knead,” referring to the process of preparing the peppers. Traditionally, harissa was handcrafted by crushing hot red peppers with other spices.
Primarily made of red peppers, garlic, sunflower and olive oil, and other spices, harissa offers a delicate balance between spicy heat and deep earthy flavors. It can be used to enhance the flavor of various dishes, adding a vibrant touch to everything from marinades to sauces, grills to stews.
