A spicy chili pepper paste common in Arabic cuisine (mainly in Tunisia and Libya). Used primarily as an addition to couscous, pasta, soups and even sandwiches. Harrisa is also perfect for rubbing meat and emphasizing the flavor of fish. Harrisa is often combined with garlic, coriander, cumin and olive oil. To soften the sharpness of harissa, add more olive oil.

Ingredients: hot pepper (87%), salt, thickener: xanthan gum, acidity regulator: citric acid, preservative: potassium sorbate