North Africa · Side
Harissa (Tunisian Chili and Garlic Paste)
A fiery, sun-drenched crimson condiment ground from smoked baklouti chilies, pungent garlic, and toasted desert spices.
The story
In late summer across the Cap Bon peninsula, Tunisian households gather for the Oula, the annual ritual of preserving winter pantries. Eaten daily with crusty bread, grilled meats, and tagines, it anchors Tunisian culinary identity and holds UNESCO Intangible Cultural Heritage status. Artisanal harissa uniquely features caraway seeds rather than heavy cumin, bringing an anise-like floral undertone that cuts cleanly through raw capsaicin heat.
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