What Is Harissa?
Harissa is a spicy Tunisian pepper paste made by grinding roasted red peppers and Baklouti peppers with garlic, cumin, coriander seeds, and olive oil. The Cape Bon peninsula and the city of Nabeul are especially well known as centers of harissa production.
Peppers reached the region after the Columbian Exchange. Today, harissa is considered a leading condiment in Tunisian cuisine, and in 2022 UNESCO added it to the country’s intangible cultural heritage list.
Harissa Nutrition Facts
Because the ratio of peppers to oil in harissa varies widely by brand and recipe, a reliable, single public-source nutrition value could not be verified to this encyclopedia’s standard; this section has intentionally been left blank. Since the amount used in a recipe (about one 5 ml measure) is limited, its practical nutritional contribution is negligible.
What Are the Benefits of Harissa?
Various studies have examined capsaicin, a compound in the red peppers it contains, in relation to metabolism and appetite; these findings have not yet led to definitive health recommendations.
This is general information; harissa is a condiment, not a medical treatment.
How to Choose Harissa
Good-quality harissa should be bright red, smooth in texture, and have a distinct pepper-and-spice aroma; it is recommended that pepper be the first ingredient on the list.
- Check the heat level on the label (usually described as mild, medium, or hot).
- Products in glass jars with a thin layer of olive oil on top are usually fresher.
- Choose products with simple ingredients and few additives or preservatives.
How to Store Harissa
Unopened harissa keeps for a long time in the pantry. After opening, store it in the refrigerator; covering the surface with a thin layer of olive oil can help keep mold from forming for a few weeks.
Using Harissa in the Kitchen
Harissa is used directly in meat and fish marinades, added to soups for flavor, or served as a condiment in sandwiches and mezze. It can also be thinned with olive oil to make a sauce.
How to Make Harissa at Home
Soften dried red peppers in water, then blend them with garlic, toasted cumin and coriander seeds, and olive oil until smooth.
Using Harissa in Lablabi
Add a spoonful of harissa to lablabi, Tunisia’s traditional chickpea soup, just before serving to give the soup a fiery depth.
Which Recipes Use Harissa?
Harissa is used in couscous, lablabi, grilled fish, lamb marinades, and sauces such as harissa aioli.
Frequently Asked Questions
How spicy is harissa?
Traditional Tunisian harissa is generally considered moderately spicy on the Scoville scale, but it can range from mild to quite hot depending on the brand and recipe.
Which country does harissa come from?
Harissa is a leading condiment in Tunisian cuisine, with production especially prominent on the Cape Bon peninsula and in the city of Nabeul. In 2022, UNESCO added it to Tunisia’s intangible cultural heritage list.
How should harissa be stored?
After opening, keep it in the refrigerator. Covering the surface with a thin layer of olive oil helps it keep longer without developing mold.
What dishes can harissa be used in?
Use it as a sauce or condiment in couscous, lablabi (chickpea soup), fish stews, meat marinades, and sandwiches.
What can be used instead of harissa?
A rough substitute can be made by mixing hot pepper paste with cumin and garlic, but it will not fully reproduce harissa’s distinctive depth of spice.