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Food glossary



This spicy paste is made from a base of beetroots and carrots and flavoured with chillies, coriander seeds, caraway, garlic, salt and olive oil. It is a popular ingredient in northern African cooking and was traditionally made at home in Morocco, Tunisia and Algeria. It is sold in small pots - look out for its distinctive orangey red colour.

Uses: It is used as a condiment and as an ingredient in dishes. It can be served as a dip for cooked meat or stirred into casseroles and soups to give a fiery kick. Stir a little harissa into natural yogurt to make a tasty marinade for chicken and pork dishes. Harissa can also be added to couscous to give a spicy flavour. Mix a little harissa with some mayonnaise or stock and serve it as an accompaniment to thick vegetable or fish soup - add as much or as little as you like, depending on how spicy you like your food.

To store: Keep in a cool, dry cupboard. Once opened store in the fridge and use within 6 weeks.